Mini Pumpkin Pies (Edit recipe)

These fun mini pumpkin pies are great to serve at a big fall gathering, as a bite sized dessert for your guests. It was so hard to get finished photos of these because Isla (our 3 year old) kept eating them.

30 minutes

35 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	95
Fat:	5 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	12 g
Sodium:	26 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Primal Palate

Serves: 36

Ingredients

Crust

13 oz Legit Grain-Free Pie Crust
1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1 Egg, whisked
1/4 cup Water
2 Tbsp Primal Palate Gingersnap Spice

Filling

Optional Topping

4 oz Heavy Cream (Whipping Cream), whipped, optional
1 tsp Primal Palate Cinnamon Sugar Cookie Blend, optional topping

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350.
Make the pie crust dough according to the package instructions. Roll out and cut 3" circles (a large biscuit cutter).
Grease a standard cupcake pan. Place the dough rounds into the wells, forming the dough to the sides to make a cup with the crust.
Bake the crusts for 10 minutes.
Whisk the together the pumpkin puree, the half and half, and the pumpkin pie spice.
Add in the eggs and egg yolk, maple sugar, and vanilla. Whisk until thoroughly combined.
Using a small cookie scoop, scoop the filling into each pie crust, leaving about 1/4" to the top of the crust.
Bake the mini pumpkin pies at 350F for 30-35 minutes.
Allow the mini pies to cool completely, then top with whipped cream and a sprinkle of Primal Palate Cinnamon Sugar Cookie spice blend.

Notes

The filling makes enough for approximately 36 mini pies. Alternatively, you can do a dozen mini pies, and use the remainder for one standard sized pie.