Pumpkin Pielettes

I love pie. All kinds of pie. Apple pie, pecan pie…basically every kind of pie. Pumpkin pie, however, holds a special place in my heart. I love the texture and autumn spice flavor.

My love of pumpkin pie inspired me to make some bite size pies with the perfect ratio of crust to filling. I’m calling them Pumpkin Pielettes because they are dainty and delectable.

Pumpkin Pielettes

Crust Ingredients:

1 cup dried cranberries

2 cups almond meal

1 tsp cinnamon

1 egg

2 Tbps coconut oil

1/4 tsp salt

Combine the dried cranberries and 1 cup of almond flour in the food processor and mix until cranberries are well integrated into the flour. Transfer the mix to a bowl and add the rest of the ingredients. Mix until smooth.

Press the dough into a greased mini muffin tin (I used coconut oil to grease the pan), and put it in the fridge to set while you make the filling!

Filling Ingredients:

1/2 15 oz. can of pumpkin

1/4 cup maple syrup

3/4 cups milk (I used coconut milk)

1.5 tsp almond flour

1 egg

1 tsp pumpkin pie spice

1/2 tsp salt

Mix all of the ingredients in a large bowl…and that’s it! Put two tablespoons of the filling into each little crust and bake at 350 for 20-25 minutes.

Enjoy!

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3 Responses to Pumpkin Pielettes

  1. lizeckel October 2, 2010 at 5:03 PM #

    these are the cutest thing ever! what a great idea for crust, i’ll bet pecan meal would work well too.

  2. Simply Life October 6, 2010 at 5:10 PM #

    Oh those look great!

Trackbacks/Pingbacks

  1. Mindful Pie Eating Over the Holidays « Frisky Lemon - December 1, 2010

    […] and sweetened with maple syrup–a healthier take on the traditional pumpkin pie. A gigantic Pumpkin Pielette, […]

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