Thanksgiving is one of my favorite holidays. I love gathering with family, watching football with my dad and grandpa, cooking with my mom, sister and grandma AND EATING PUMPKIN PIE.
In fact, I love eating pumpkin pie so much that for my birthday that’s what I would ask to have instead of cake, pumpkin pie.
When I changed my diet over three years ago, I was determined to find/ create a pumpkin pie that was healthier and my body processed better but still tasted just as great. I tried vegan pumpkin pie, pumpkin pie using all honey as the sweetener, pie with out a crust, a nut crust version, pumpkin pie with a nut topping, raw pumpkin pie (I sound like bubba gump shimp right now…) After several years of experimenting, I think I’ve got the best recipe.
Mini Pumpkin Pie Recipe – (gluten-free, dairy-free, paleo option, vegetarian)
- 1/2 teaspoon (t.) salt
- 1 t. cinnamon
- 1/2 t. ginger
- 1/4 t. cloves
- 1 cup (c.) coconut milk (my favorite brand is So Delicious Culinary Coconut Milk LITE)
- 2 eggs
- 1 can of organic pumpkin
- 1/4 c. maple sugar (you could use white processed sugar but I like to have no refined sugars in my recipes)
- 1/4 c. honey (buy local to help with seasonal allergies)
- 1 c. chopped or whole pecans (or how ever much to your liking) to sprinkle on top
- muffin tin liners that are foil (paper ones get too wet since this recipe keeps its moisture)
- Preheat the oven to 425 degrees F and line your muffin tins with aluminum (or as I call it – tin foil) baking/muffin cups
- Stir together pumpkin, spices, sugar & honey
- Add eggs
- Gradually add coconut milk, while stirring
- Pour into muffin pan, dividing evenly between each of the cups
- Sprinkle a hand full of pecans on top
- Bake for 18 minutes
- Change temp to 375 degrees F and bake for another 25-35 minutes
- Cool completely before serving
Learn how to Feel Amazing After Thanksgiving Dinner and chowing down on this delicious recipe.
For Cooking like a traditional pie – Bake it at 425 degrees F for 18 minutes then 375 degrees F for 40-50 minutes.