This easy recipe can be made in a silicon cupcake mold as shown for an elegant holiday presentation or event. It can also be made in parchment cupcake liners for portable individualized servings that you can throw in the freezer, or you can make a full size pumpkin pie. ( you will have to adjust your bake time accordingly) Sometimes, I just make the filling – which is so delicious on it’s own and bake it in the cupcake liners for a quick treat. Most important is to let the pies cool in the refrigerator before eating. I know that this will be hard since they smell so scrumptious right out of the oven, but the wait is worth it. I promise you!
Pumpkin Pie Filling
Ingredients:
Crust- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup butter Dairy Free option: coconut oil or butter flavored coconut oil
- 1.5 tablespoons Monksweet or any Keto sweetener
- 1/2 teaspoon vanilla extract
Pumpkin Pie Filling
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 cup Monksweet or any Keto sweetener
- 6 large eggs
- 3/4 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1/3 cup unsweetened vanilla almond milk
- 1/3 cup avocado oil
- 2 tablespoons flax meal
Instructions:
Crust- Preheat oven to 325 degrees F.
- In a large mixing bowl or food processor, combine almond and coconut flour, sweetener, vanilla and melted butter or coconut oil
- Mix until combined. Should have the consistency or crumbly wet sand.
- Get full recipe==>>thehealingspoon.com
