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Mini pumpkin pies

Perfect recipe for a fall dessert. The recipe is gluten- and dairy-free.

2 cups raw pecans (unsalted)
1/2 cup unsweetened shredded coconut
1/4 cup maple syrup
2 tbsp coconut oil
1/4 tsp sea salt

2 cups pumpkin puree (not pumpkin pie filing)
1/2 cup coconut cream – you can use a can of coconut milk and scoop the thick part from the top of the can
1/2 cup maple syrup
2 eggs + 1 egg yolk
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp sea salt

  1. Pre-heat the oven to 350°F (175°C).
  2. Put the pecans and shredded coconut in a food processor and pulse until the texture starts to look like coarse sand. Be careful not to overmix, then it will start turning into nut butter.
  3. Add the maple syrup, coconut oil and salt. Pulse until everything is well mixed and starts sticking together.
  4. Prepare 16 muffin liners.
  5. Evenly spread the nut mixture between the liners, use a teaspoon or your fingers to even it out. Set aside.
  6. In a large bowl mix the pumpkin puree, coconut cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and salt.
  7. Whisk together using a stand- or handheld mixer until everything is well mixed together.
  8. Evenly spread the filling between the muffin liners.
  9. Bake for 30 minutes and let cool at room temperature before putting in an air-tight container and store in the fridge for at least 6 hours. Decorate with cream (or coconut cream if you want it dairy-free) and a bit of cinnamon if desired.

Nutritional information for one portion (16 portions total):
575 kcal, 15 gr carbohydrates, 3 gr protein, 58 gr fat, 51 gr saturated fat, 19 mg sodium, 253 mg potassium, 9 gr fiber, 4 gr sugar, 53 mg calcium, 2.1 mg iron

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