Ann's Recipe Box: Mini Pumpkin Pies

These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings:

Calories: 79

Author: Taryn

Ingredients

Pumpkin Filling:

½ cup pumpkin puree
3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2 tablespoon beaten egg (or carton egg whites)
1 tablespoon heavy cream
½ teaspoon cinnamon

Mini Tart Shells:

1.5 cup almond flour
1.5 teaspoon coconut flour
3 tablespoon butter
2 teaspoon cold water

Instructions

Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
Alternatively, you may bake these in greased mini aluminum muffin liners.

Notes

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Ann's Recipe Box

INDEX

Sunday, November 5, 2023

Mini Pumpkin Pies