This week I’ll be sharing some new and some old Thanksgiving Recipes with ya’ll.
Today’s recipe: Pumpkin Pielettes.
A paleo take on your traditional pumpkin pie sweetened with maple syrup with an almond flour and dried cranberry crust.
I’ve made full sized pies using this recipe too, butI find that the filling cooks best if you make the smaller version.
This year, I’m making regular cupcake-sized 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 (originally posted October 6, 2010)
1 cup dried cranberries
2 cups almond meal
1 tsp cinnamon
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!
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 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.
Are you health-i-fying your Thanksgiving desserts this year?