The perfect sized dessert to serve after Thanksgiving dinner! Just big enough to satisfy your sweet tooth, plus you don’t have to share!
25 min Prep Time
18 min Cook Time
43 min Total Time
Ingredients:
Pie Crust:
- 2 cups almond flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons coconut oil, room temperature
- 1 egg, lightly beaten
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1/2 cup canned light coconut milk
- 1/4 cup pure maple syrup
- 1 egg + 1 egg white
- 1 teaspoon vanilla extract
- 3 scoops Vital Proteins Unflavored Collagen Peptides</p>
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- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves and kosher salt
- 2 teaspoons arrowroot powder
Whipped Cinnamon Coconut Cream
- 1 can full fat coconut milk, refrigerated overnight
- 1 tablespoon pure maple syrup
- 1/4-1/2 teaspoon ground cinnamon
Instructions:
Pie Crust
- Preheat oven to 350 degrees and grease a mini muffin tin with oil, set aside.
- In a large bowl whisk together the dry ingredients.
- Add in the coconut oil and egg and work them into the mixture until everything comes together and a ball of dough forms.
- Place 1/2 of a tablespoon of the mixture into the bottom of each mini muffin cup.
- Use a shot glass or your fingers to firmly press the crust into the bottom of each cup and up the sides of it.
Pumpkin Pie Filling
- Whisk together all of the filling ingredients until smooth.
- Add approximately 1 tablespoon of the filling to each of the crusts, you will probably have a little extra filling.
- Place the mini pumpkin pie bites in the oven and bake for 18-20 minutes or until the filling is set.
- Remove from the oven and let them cool in the pan for 5-10 minutes before removing them to cool completely on a wire cooling rack.
- You may need to run a knife along the edge to loosen them from the pan.
- Once they have cooled completely, refrigerate in an airtight container until ready to serve.
Whipped Cinnamon Coconut Cream
- Take the refrigerated can of coconut milk out of the fridge and flip the can over.
- Open the can and pour the water into a bowl or container, the cream and water should be separated.
- Scoop the cream into the bowl of a mixer and add in the maple syrup and cinnamon.
- Beat the cream on high speed with the whisk attachment for several minutes or until stiff peaks form.
- Pipe the whipped cream on top of the pumpkin pie bites or serve alongside them.
