Pumpkin Pies a la delicious

This weekend, my family and I went pumpkin picking. The farm that we go to has a hay ride, a corn maze and some other areas for the kids to run around. They had a blast!

The air was chilly, but a PERFECT Fall day.

So, we started walking through the patch, to pick out the perfect pumpkin. We picked out our perfectly small, big enough for the kids to carry, pumpkins.

It’s always funny to me to see people buy the most gigantic pumpkins they can find.. and here we are, in line behind them, with our little tiny ones!

A-HA!

Yes that was my answer to my not loving pumpkin pie….minis!

So, while my son was napping I whipped up some mini pumpkin pies. Let’s be real, there’s no need for a huge pie, it’s way more fun to pop them in your mouth instead of having to use a fork!

They are delicious!!

I used the crust recipe from my Mini Cheesecakes for Fall.

Mini Pumpkin Pies

Ingredients:

Crust:

2 eggs
1 tbsp extra virgin olive oil
1 tsp vanilla extract
1/4 cup Swerve or other no calorie sweetener
1/4 tsp salt
1 cup coconut flour (I use Bob’s Redmill)
1/2 tsp cinnamon
1/2 cup butter cold cut into cubes

Filling:

1/2 cup Pumpkin (not pie filling)
5 TBSP Swerve (or sugar-free sweetener)
2 eggs (beaten)
1 TBSP heavy whipping cream
1/2 tsp cinnamon
1/4 tsp pumpkin pie spie
1/4 tsp vanilla extract

Directions:

Crust:

Preheat oven to 400 degrees F.
Mix the eggs, oil and vanilla extract.
In another bowl mix the remaining DRY ingredients together until combined.
Pour the dry mixture into wet mixture, mix.
Add the cubed butter.
Mix until dough looks like crumbles.
Grease a muffin pan.
Take a TBSP of dough and press into bottom of tin.
Poke holes in the bottom with a fork.
Bake the crust 5 minutes.

Filling:

Mix all ingredients together.
Use a tsp to fill the pie crusts with filling (do not overflow)
Ready to go into the oven!
Bake at 350 for 12 minutes or until set
Chill and store in refrigerator