Mini Pumpkin Pies! A Healthy Alternative
Who says we can't eat the dessert for the holidays.. or ever?
The holiday season is here and with it you are probably thinking, "I'll just starve myself all week so I can eat all the delicious food at the Christmas party."🙋🏼♀️. Ya that used to be me...OR, if there was 1.. ok maybe 2.. fine, half a pie left I would be down there eating it before anyone else got to it... #guilty?
Here is the deal. When we make little tweaks and eat fairly good 80-85% of the time, there is no reason why we can't indulge just a little. Plus, these individual cups are PERFECT with their no-traditional wonton wrapper crusts that is much lighter than pie crusts.
These Mini Pumpkin Pies fit into the portion fix, for all you fixers out there as a yellow container.
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Here is the recipe:
Ingredients:
- Nonstick cooking spray
- 1 cup pumpkin puree
- 1 large egg , lightly beaten
- ½ tsp . pure vanilla extract
- 2 Tbsp . pure maple syrup (or raw honey)
- ¼ tsp . ground cinnamon
- 1 dash ground ginger
- 1 dash ground cloves
- ¼ tsp . fine sea salt (or Himalayan salt)
- ⅓ cup unsweetened almond milk
- 12 wonton wrappers
Instructions:
- Preheat oven 325° F.
- Lightly coat a mini muffin pan with spray. Set aside.
- Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.
- Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.
- Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.
- Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).
- Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.
- Serve with some whipped cream or better yet, dairy-free coconut whipped cream! Made by whipping the cream not the liquidy milk with a little coconut sugar and pure vanilla! It is now my go to.
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