Pumpkin Pie Minis

So much time has passed since my last post, it’s hard to know where to begin so I’ll just jump right in with an exclamation about Thanksgiving…I can’t believe it’s just a few days away. With that in mind, I’m sure many of you are planning or have planned your menus. You’ve likely decided if you’re hosting or visiting and you probably have your mind made up about the dish that you’re most looking forward to. While I love the traditional meal time with family and the savory dishes are always so delicious, my favorite part is when we break out the desserts,  start the coffee and let the conversation and laughter flow.

Growing up, pecan pie was definitely a favorite, however, being more health savvy and aware of how food affects how I feel, I tend to go for more deconstructed desserts that I can modify. A favorite version of pecan pie are the Pecan Pie Bars that I started making a couple of years ago which were a huge hit. I also like to bring a pumpkin dessert which inspired me to make this next recipe.

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Raw Pumpkin Pie Minis (gluten free, Paleo friendly) (inspired by this recipe)

Crust

1 c. pecans
1/2 c. gluten free oats
sprinkle of sea salt
1/2 t. vanilla
3 stevia scoops (I used the Now brand from Natural Grocers, scoop included)
1/4 Medjool dates, pitted
<1 T. water

Add pecans and oats to a food process and process into flour-like consistency. Add remaining ingredients, except for water and mix until all ingredients are well combined and dough starts to form. Slowly add water, about 3/4 T. to create a dough that will stick together. Use a tablespoon to scoop dough into a lined muffin tin. Chill in freezer while preparing the filling. Makes about 9 minis.

Filling

1 c. pumpkin puree
1/2 c. Medjool dates, pitted
2 T. coconut oil, melted
1/2 t. ghee (optional)
3 stevia scoops
1 t. vanilla
2 T. almond milk
1/2 t. cinnamon
1/8 t. nutmeg

Add all ingredients to a high-speed blender (I used the VitaMix), except for the almond milk. Blend ingredients until a smooth texture forms. Add almond milk and blend to combine.

Remove crust from the freezer and pour filling into each muffin liner, to desired amount. Smooth the filling and place back in the fridge to chill for about four hours. Sprinkle chopped pecans, optional.

I hope you enjoy these as much as I do and hopefully as much as I think my family will. Are you a pecan or pumpkin pie fan? I’d love to know what you’re favorite Thanksgiving tradition is? Reply below or on Facebook or Twitter.

I am always grateful that I get to spend the holiday with family, however, this year, I can say I am even more grateful that my family will be able to be together. Knowing that life can be so fragile, with no promise of tomorrow and with a loved one in the hospital recently (yes, this is where I’ve been), words cannot express the gratitude and love I have in my heart.

Wishing you and your family & friends a very Happy Thanksgiving!

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