Oil Infused Recipe : Mini Pumpkin Pies

 

I thought this was such a fun idea to make mini pumpkin pies! I like a lot of crust anyway so this idea of using muffin tins to make individual little pies is fun and practical for our different kinds of holidays this year! You could adjust the ingredients to fit GF, DF, or other dietary needs! -Lauren Dunaway

INGREDIENTS

  • 2 cups pureed pumpkin

  • 1 large egg

  • 1/4 cup egg whites

  • 1/2 cup milk of your choice

  • 3 tsp melted butter or coconut oil

  • 1/3 cup brown sugar, coconut sugar, or honey

  • 2 tbsp vanilla extract

  • 1/4 tsp ground nutmeg

  • 2 drops Clove Vitality

  • 2 drops Ginger Vitality

  • 3 drops Cinnamon Bark Vitality

  • 1 uncooked pie crust (could use packaged or your own recipe!)

INSTRUCTIONS

  1. Preheat oven to 350° F.

  2. Take pie crust and cut out circles to fit inside a greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after it's cooked.

  3. In a blender or food processor, blend all ingredients until smooth.

  4. Evenly divide the pie filling into pie crust.

  5. Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.

  6. Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.

Are you team pumpkin pie or apple pie this time of year? Let us know in the comments and tag a friend who'd love this recipe!

 
Food Recipeslesley grahamholidays, vitality oils, FallComment