Who wants a bite of these pumpkin pie minis?
Made with only 6 ingredients including naturally gluten-free almond flour, beta-carotene antioxidant pumpkiny goodness and buttery-tasting 100% pure coconut oil and avocado oil blend.
If you are looking for an easy and better-for-you Thanksgiving dessert, look no further. These are only made with a handful of ingredients and can be made out of one bowl (less mess).
Get the recipe below and be sure to tag me on Instagram if you make!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
Crust
- 2 cups blanched almond flour
- 6 tbsp canned coconut milk
- 6 tbsp male syrup
Filling
- 2 cups pumpkin puree
- 1/4 cup maple syrup
- 2/3 cup canned coconut milk
- 1/4 cup blanched almond flour
- 1 tsp pumpkin pie spice?
Ingredients
Crust
Filling
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Instructions
- Preheat oven to 350 F.?
- Mix together crust ingredients until combined and uniform and transfer to an 8 x 8 baking dish. Bake for 10 minutes.?
- Mix together filling ingredients until combined and pour over crust. Bake for another 35 minutes.?
- Transfer to the fridge and allow to set for about an hour before slicing.?
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