Pumpkin pie

Made with ground cinnamon, pumpkin pie spice and dairy free whipped cream. 30 min, makes 12, 9 ingredients.

Recipe by lovelydelites.com

Prep

10 min

Cook

20 min

Total

30 min

Makes

12

Ingredients

• 1 container Refrigerated pie crust dough (dairy free if necessary)
• 1/3 cup coconut sugar (can sub cane or brown sugar)
• 2 tsp ground cinnamon
• 1.5 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 can (15oz pumpkin puree, not pumpkin pie filling)
• 2 tbsp oat milk (or any other milk alternative)
• 2 large eggs (may sub 1/4 cup almond butter)
• Dairy free whipped cream (for serving)

Instructions

Method by lovelydelites.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 400F, remove pie crust from fridge and let rest on counter for 15 minutes.
2. Then, make the filling. In a large bowl add in all the ingredients and whisk until fully combined and set aside.
3. Roll out the pie dough on a floured surface and use a 2.5-3inch cookie cutter or the top of a glass to cut out the base.
4. Add the pie crust to muffin tins and gently mend to the edges.
5. Add in a dollop of the pie filling, about 2 tablespoons and bake for 20 minutes.
6. Let cool in the muffin tins for 30 minutes before removing and transferring to a cooling rack.
7. Add on a dollop of whipped cream and cinnamon and enjoy!