A dairy-free delicious dessert that’ll give you all of the fall feels!
Fall is officially here! That means that it’s 100% acceptable to sneak pumpkin into every meal you make from now until February. Pumpkin coffee, soups, brownies, caramels, sandwiches, and whatever else you can dream of. What better way to kick things off than with this basic (but not so basic) Pumpkin Pie recipe? The only way to make a perfectly spiced, fresh-from-the-oven pumpkin pie better is to make a mini version! Making miniature versions of desserts can be a great way to reduce snacking during baking season. You know, that 12-month never ending baking season. You can make a double batch and keep them frozen until you’re ready for a treat. Simply heat them up in the microwave or toaster oven when you’re ready to feel all the fall feels.
There’s not much to pumpkin pie which is part of what makes it oh-so-yummy! Since it’s so simple I opted for making my own filling and all it took was a few ingredients and a few spices. You can also purchase a pre-mixed pumpkin pie spice blend or pre-made filling if you don’t have all of these ingredients on hand. For this recipe, we used coconut milk making it a dairy-free pumpkin pie! Did you know most pumpkin pie recipes contain milk? This whole pie flavor packed since I ditched the traditional wheat crust and used my favorite Maple Pecan Homestyle Granola as the crust.
Why use granola as a pie crust? Granola is already baked, and sweetened and has most of the oil and all the flavor you would want out of a pie crust. It’s a great way to cut down your prep time and simplify baking your favorite treats, who doesn’t love a baking shortcut?
A tip when making the crust – the more you process the granola in your food processor the easier it will be to manipulate in your pie tin!
Mini Pumpkin Pies with Granola Crust
Makes 24 Mini Pumpkin Pies
- 3 cups (1 Bag) Erin Baker’s Homestyle Granola Maple Pecan
- 1 tbsp Coconut Oil
- 2 tbsp Almond Butter
- 1 (15oz) Can Pumpkin Puree
- ½ cup Brown Sugar
- ¼ cup Coconut Milk
- ½ tsp Vanilla Extract
- ½ tsp Ginger
- ¼ tsp Nutmeg
- 1 tsp Cinnamon
- ¼ tsp Cloves
- 1 Egg
- Preheat your oven to 325° F
- Grease a mini muffin pan
- Using a food processor, grind your granola until you have a consistent, grainy texture. (You do not want a fine/ floury texture.)
- Add in the coconut oil and almond butter and process until well combined. Set aside.
- To make the filling add the brown sugar, egg, milk, pumpkin puree, spices and vanilla to a food processor and mix until well combined.
- Form your granola crust cups using your fingers to fill your mini muffin pan with a small amount of crust. Make sure you do not have any holes on the bottom or sides of the pan.
- Optional Freeze your granola cups for 30 minutes and re-shape if needed, this can help prevent the mixture from becoming too thick at the base of the tray.
- Add about 1 tbsp of pumpkin pie filling to each granola cup. I found that using a cookie scoop was the best method, but a spoon will work just fine. You can add toppings like chopped pecans or mini marshmallows before baking.
- Bake your Mini Pumpkin Pies for 8-10 minutes. Let cool and enjoy!
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