Mini Pumpkin Pie Bites

The first bite of pumpkin pie I’ve ever had is still engrained into my memory. Standing around the island in my great uncle’s backyard, my entire extended family present, plates of pecan, chocolate, dutch-apple, and pumpkin pie being passed.

I’ve always been a dutch-apple kind of pie person, it’s no secret.

This one year, though, my dad questioned why I never ventured out and expanded my horizons in the world of pie. I took a chance and bit into my first ever bite of pumpkin pie.

That’ll be it for me, thanks.

Yuck. There’s no way people actually liked this stuff, I thought it was a joke.

After years of equipping my tastebuds to all autumn’s root vegetables, I’ve started to come around.

So much so that most people probably wouldn’t believe there was a time when I didn’t like pumpkin. It’s been in nearly everything I’ve baked this season.

Don’t worry, dutch-apple-aficionados, I’m still with you.

HOWEVER, these mini pumpkin pies are worthy of your attention. Believe me!

This recipe is fun, easy, and the perfect amount of pumpkin for all your pumpkin pie needs.

Mini Pumpkin Pie Bites

Things I used:
Pie:
200g pumpkin puree
1/4 cup coconut sugar
2 tbsp coconut flour
2 tbsp pumpkin spice
2 tsp pumpkin spice
1 tsp cardamom
1 tsp cloves
Crust:
48g banana nut @nutsolaofficial mix (or substitute for your favorite granola)
2 eggs or 2 flax egg (1 tbsp flax seed + 3 tbsp water, twice)
2 tbsp coconut flour
2 tbsp olive oil

How I did it:

Using a mini muffin tin, layer the crust on top of the filling

Bake at 350 for 25 minutes or until the crust begins to golden

Allow to fully cool before turning over on a cooling rack

Top with vanilla yogurt or whipped cream for a true pumpkin pie experience

Enjoy!