Mini Pumpkin Pie Recipe | Dairy Free + Gluten Free

Mini Pumpkin Pie Recipe | Dairy Free + Gluten Free https://youtu.be/Fr5LC9a9Poc These Mini Pumpkin Pies are dairy + gluten free and make the most delicious healthy holiday dessert that would be a perfect addition to your Thanksgiving table. ✴︎SUBSCRIBE for new episodes every week: https://ift.tt/2yeJ40x PRINT RECIPE HERE: https://ift.tt/2QDi6H2 WANT TO SUPPORT CLEAN & DELICIOUS? ✴︎SUBSCRIBE to my FREE newsletter: https://ift.tt/2PpSSLT ✳︎SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://ift.tt/2yeJ40x FAVORITE FOODS + KITCHEN TOOLS: 12- Cup Muffin Pan: https://amzn.to/2JR4Hc6 Silicone Muffin Liners: https://amzn.to/2qAITIG 4-Cup Mini Food Processor: https://amzn.to/2Oy0MS8 Glass Mixing Bowls: https://amzn.to/2qAsVyp SHOP MY EBOOKS: 15 Yummy Healthy Salads: https://ift.tt/2JmYMJO Nice Cream Banana Ice Cream: https://ift.tt/2LfVmxK FOLLOW CLEAN & DELICIOUS ON SOCIAL: Facebook: https://ift.tt/1RRAoDe Twitter: https://twitter.com/DaniSpies Instagram: http://tinyurtorage Set: https://amzn.to/2Ltxi7P Pinterest: https://ift.tt/1eh3Gsc MORE HEALTHY HOLIDAY DESSERTS: PUMPKIN PIE MOUSSE: https://ift.tt/2QxAzF6 CHOCLATE PEPEPRMINT COOKIES: https://ift.tt/2PlqoH6 PEANUT BUTTER COOKIES: https://ift.tt/2QwqBUD CHOCOLATE CHIP BROWNI EBAR: https://ift.tt/2Plqqic GLUTEN FREE BROWNIES: https://ift.tt/2Qs5fHP PRINT RECIPE here: https://ift.tt/2QDi6H2 MINI PUMPKIN PIE RECIPE 1 (15 ounce) can pumpkin puree (2 cups) 1/2 cup coconut milk cream (scoop the cream from the top of the can) 1/2 cup real maple syrup 2 eggs + 1 egg yolk 1 teaspoon ground cinnamon 1.5 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon kosher sea salt (this is my favorite) Crust 2 cups raw pecans 1/2 cup unsweetened shredded coconut 1/4 cup real maple syrup 2 tablespoons coconut oil 1/4 teaspoon kosher sea salt Pre-heat oven to 350 Fº In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter. Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined. Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total). Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside. Filling: In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt. Use a hand mixer to mix until everything is well combined. Dived the filling as evenly as possible amongst all 16 muffin cups. Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours. Serve topped with whipped cream and an extra dash of cinnamon. Makes 16 mini pies. NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!