I don’t normally eat dessert, but Thanksgiving always feels like a reason to celebrate with a little sweetness. The problem with holiday desserts is that they often contain ingredients I don’t want, or the portions size is just too big. That’s why I love these individually sized Vibrant Pumpkin Pies. They are portion controlled and only contain vibrant-approved ingredients. Here’s the recipe, which makes 12 servings, just in time for the big day:
Vibrant Mini Pumpkin Pies
For the crust:
2 cups raw pecans
½ cup unsweetened shredded coconut
¼ cup maple syrup
2 tablespoons coconut oil
¼ teaspoon sea salt
For the filling:
1 15-ounce can pumpkin puree (or about 2 cups)
½ cup coconut milk
½ cup maple syrup
2 eggs plus one egg yolk
1 teaspoon ground cinnamon
1-½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Non-dairy whipped cream (such as almond or coconut)
- Preheat the oven to 350 degrees F.
- In a food processor, combine the pecans and coconut. Pulse until they have a sandy texture.
- Add the maple syrup, coconut oil, and sea salt. Pulse again until combined.
- Line a 12-cup muffin tin with cupcake liners. Divide the nut mixtures as evenly as possible between the 12 cups and use your fingers to pat down the nut mixture to form a crust for each mini pie. Dip your fingers in water if they get too sticky. Set asie.
- To make the filling, in a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt. Whisk everything together until fully combined.
- Pour the filling over the crusts, evenly dividing it between the 12 cups.
- Bake for 30 minutes or until the filling is set.
- Allow to cool for about 15 minutes, then transfer to the refrigerator to finish cooling. This should take about an hour, or up to overnight.
- To serve, top each with non-dairy whipped cream.