The holiday season is upon us! Halloween is over, and before you know it, Thanksgiving will be here and the Christmas season will begin. Holidays can be very “food focused,” but I want you to know you DO NOT have to feel left out when it comes to the more traditional desserts if you are focused on living a more healthy lifestyle or trying to achieve a certain goal. This mini pumpkin pie recipe is going to help you take back your love for pumpkin pie.

It’s is a crowd pleaser without any gluten or dairy, and it can be modified if you’re trying to avoid any refined sugars!

Mini Pumpkin Pies

Ingredients

2 GF pie crusts (store bought or homemade)
3 eggs
1, 15 oz. can pumpkin
1c brown sugar, or 1c coconut sugar
2 tsp pumpkin spice
2 tsp vanilla extract
Pinch sea salt
1c full fat coconut milk
Whipped topping for garnishing
Cinnamon for garnishing

Directions

Preheat your oven to 350. Roll out the pie crusts on a floured surface, then use a 3.5-inch cookie cutter, or other similarly-sized lid or cup, to cut out circles in the pie dough. After you’ve cut out the circles, take the scraps of pie dough and form them into a ball, then roll out the dough again and cut out more circles until you have a total of 15. Place pie crusts in a muffin tin, and begin making the pumpkin filling. Crack and whisk eggs in a large bowl. Add pumpkin, brown sugar (or coconut sugar), pumpkin pie spice, vanilla extract, and sea salt. Stir until blended well. Stir the coconut milk into the pumpkin filling mixture. Fill pie crusts with ¼ c pumpkin pie filling. Bake for 25 minutes, or until the center of the pies are done. Let cool for 1 hour, then refrigerate. Serve chilled, garnish with the whipped topping and cinnamon. Enjoy!

*This recipe is courtesy of Fed and Fit