Mini pumpkin pies that are not only dairy free, sugar free but also low in carbs. Have a little spice in your life without the guilt!
1/4cupbutterDairy Free option: coconut oil or butter flavored coconut oil
1.5tablespoonsMonksweetor any Keto sweetener
Pumpkin Pie Filling
1/2cupMonksweetor any Keto sweetener
2teaspoonspumpkin pie spice
1/3cupunsweetened vanilla almond milk
Preheat oven to 325 degrees F.
In a large mixing bowl or food processor, combine almond and coconut flour, sweetener, vanilla and melted butter or coconut oil
Mix until combined. Should have the consistency or crumbly wet sand.
Using your fingers press into the bottom of your molds, cupcake liners or pie pan. I use about 1/2 tablespoon of the crust mixture per mini pie, but you can vary it depending on how thick you like your crust.
Bake for approximately 15 minutes for the small pies and adjust for longer cooking time if you are making a large pie.
In a large mixing bowl combine all filling ingredients.
Mix well. ( I find sometimes there are lumps in the batter that won't dissolve even with the most vigorous mixing. In this case, I will often set the batter aside for 10 minutes and with a quick mix the lumps will have incorporated themselves into the batter.
Portion batter and pour on top of your pre-baked crust.
Bake at 325 degrees F for approximately 30 minutes for the mini pies.
After cooling, refrigerate for at least one hour. Best served chilled.