MINI PUMPKIN PIES | dairy free + gluten free recipe

These Mini Pumpkin Pie Bites are dairy free, gluten free and absolutely delicious. The crusts are made of pecans, coconut and maple syrup while the pumpkin filling is made with coconut cream and sweetened with maple syrup. These adorable little pumpkin pies are the perfect recipe for you holiday table. Bring them along for Thanksgiving and Christmas or simply make them anytime you are looking for a delicious pumpkin dessert. Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 and remember to press the bell button to get notifications every time we post! PRINT RECIPE HERE: https://tinyurl.com/CDMiniPumpkinPie SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk FAVORITE FOODS + KITCHEN TOOLS: 12- Cup Muffin Pan: https://amzn.to/2JR4Hc6 Silicone Muffin Liners: https://amzn.to/2qAITIG 4-Cup Mini Food Processor: https://amzn.to/2Oy0MS8 Glass Mixing Bowls: https://amzn.to/2qAsVyp SHOP MY EBOOKS: 15 Yummy Healthy Salads: https://tinyurl.com/yb4qbons Nice Cream Banana Ice Cream: https://tinyurl.com/ya7j6xrq WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_delicious/ FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies MORE HEALTHY HOLIDAY DESSERTS: PUMPKIN PIE MOUSSE: https://tinyurl.com/y9wq7wwh CHOCLATE PEPEPRMINT COOKIES: https://tinyurl.com/y8e8vca8 PEANUT BUTTER COOKIES: https://tinyurl.com/y6vo4fbw CHOCOLATE CHIP BROWNIE BAR: https://tinyurl.com/ybaol4ps GLUTEN FREE BROWNIES: https://tinyurl.com/ybpjfs4l PRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/ MINI PUMPKIN PIE RECIPE 1 (15 ounce) can pumpkin puree (2 cups) 1/2 cup coconut milk cream (scoop the cream from the top of the can) 1/2 cup real maple syrup 2 eggs + 1 egg yolk 1 teaspoon ground cinnamon 1.5 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon kosher sea salt (this is my favorite) Crust 2 cups raw pecans 1/2 cup unsweetened shredded coconut 1/4 cup real maple syrup 2 tablespoons coconut oil 1/4 teaspoon kosher sea salt Pre-heat oven to 350 Fº In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter. Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined. Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total). Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside. Filling: In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt. Use a hand mixer to mix until everything is well combined. Dived the filling as evenly as possible amongst all 16 muffin cups. Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours. Serve topped with whipped cream and an extra dash of cinnamon. Makes 16 mini pies. NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g PRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/ SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk Disclaimer: product links may include affiliate links. #minipumpkinpies #pumpkinpie #pumpkindessert