I consider myself a very unique person, however I truly fit the pumpkin obsessed girl mold. Pumpkin spice in my coffee, pumpkin in everything I bake, pumpkin by itself. I really love pumpkin. Did I mention I love pumpkin?
So all that to say, I made some little pumpkin pies. You can eat one all by yourself and not feel guilty because these little pies are pretty clean. In fact I ate FOUR of them on my two week trip to Oregon. No guilt or snug jeans.
How is that for a healthy treat?
MINI SWEET PUMPKIN PIES
3 tbsp cinnamon
1 tbsp pumpkin spice (use less if you don’t like it to spiced or omit pumpkin spice for a sweeter flavor)
3/4 cup pumpkin (can or fresh)
8-10 droops liquid stevia (pictured)
1 1/2 cups almond flour (blanched works best)
2 1/2 tbsp kerry gold butter (coconut oil works as well)
15 stevia drops (you can use honey if you do not like stevia)
1 tsp vanilla
Mix the spices and stevia or honey in with the pumpkin. Set aside.
Pour almond flour into a bowl. Set aside
Melt the butter until it is mixable. Add just a little to coat the inside of the pie dish.
Pour the rest into the bowl of almond flour along with the stevia and vanilla. Mix all the ingredients well until the mixture becomes lumpy and moldable.
Press the crust mixture into the pie dish so that the dish has a very thick layer of crust all the way around and on the bottom as well, about 1/2 inch
Once you have pressed the crust in firmly, add the filling into the middle. If you have any extra crust left, sprinkle it on the top of the pie.
Bake at 350° for 30-40 minutes depending on your oven, then refrigerate overnight or at least for 3 hours for best taste!