Mini Pumpkin Pies
Mini anything is cute, but these eggless pumpkin pies take the cake. I try and keep my diet as healthy as possible, and while I definitely indulge around the Holidays, these make sure I never have to feel guilty.
I first came up with the recipe last year when I hosted my very first Thanksgiving and ended up making them eggless because I ran out of eggs (I know, rookie mistake)! After googling for a bit, I substituted the eggs with a mixture of non-dairy milk and Coconut Oil and they turned out incredible.
So many people think baking a pie for Thanksgiving is way too much work with all of the other dishes, but i'm a firm believer that nothing adds to a Thanksgiving meal better than a quality pie. These took just about 30 minutes to make, were the perfect size, and add a unique twist on a classic dessert. I hope you enjoy them as much as I do!
Ingredients
1/3 Cup Melted Coconut Oil
1-2 Tbsp Non-Dairy Milk or Applesauce (I used milk)
1 15 oz can Pumpkin
1/2 cup Sugar
1/4 tsp salt
1 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp nutmeg
1 tsp Pumpkin Spice
1 cup Evaporated Milk
12 Mini Graham Cracker Pie Crusts
Instructions
Preheat oven to 350 degrees.
To create egg-like mixture melt the coconut oil and mix with 1-2 tbsp non-dairy milk or applesauce.
Combine Pumpkin, Sugar, Salt, Cinnamon, Cloves, Nutmeg, Pumpkin Spice, oil mixture, and milk in a bowl and mix.
Spread Graham Cracker shells out on a baking sheet and add about 2.5 tablespoons of pie filling to each crust.
Bake for about 35 minutes or until the crust is golden. Enjoy!
