MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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Low Cal/High Protein PUMPKIN PIE *easy recipe*
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Thank you for watching this low cal/high protein THANKSGIVING PUMPKIN PIE recipe video , I hope you like this anabolic cake as much as I do :)
Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie Crust-less EASY!
This pie is made all year in our household. It is creamy and amazing. You do not miss the crust one little bit! It is easy to make and will leave you amazed. I recommend you make it the day before. The recipe says you can chill it up to 4 hours before eating. There are never any left overs.
Regarding the mistake pie I made without the flour. It was amazing! We ate it all too! The kids loved it as a pudding. See mistakes sometimes do work out!
FYI: The original recipe calls for 1/2 C of Mori-Nu extra-firm silken tofu. I can never figure out what to do with the rest of the tofu in the package so I just use the 1/2 C of cashews.
Ingredients:
1/2 C silken tofu (I used 1/2 C cashews soaked in boiling water for 10 min)
1 1/2 C nondairy milk
2 tbsp cornstarch or arrow root powder
1 tsp vanilla
2 C canned pure pumpkin
1/2 C whole wheat pastry flour (I used all purpose flour)
2 tsp baking powder
1/2 C brown sugar
1/4 tsp salt
3 tsp pumpkin pie spice (I used 2.5 tsp)
Bake at 350 degrees for 1 hour
Vegan pumpkin pie and pumpkin mousse (easy) / Vegan thanksgiving recipes
Here are easy recipes for vegan pumpkin pie and pumpkin mousse parfait. This is a vegan version of the classic pumpkin pie, and I'll also show you how to make a pumpkin mousse parfait with vegan whipped cream and granola. The pumpkin parfait is perfect for people who want to change things up and want a different take on the pumpkin pie. Easy vegan thanksgiving dessert recipes. The pumpkin pie is made with silken tofu and no coconut milk and the pumpkin mousse parfait is made with coconut milk and no tofu and no crust. Delicious dairy free pumpkin pie.
Vegan pumpkin mousse parfait recipe
Easy vegan pumpkin pie recipe. Only 7 ingredients!
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I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)
I hope to show you that being vegan is about reducing animal suffering as much as is practical, and is not about obsessing about purity, weight loss or perfection.
My journey to veganism was not a straight line. I flip flopped between being vegetarian and vegan for years! I fell off the wagon so many times, I have permanent bruises on my metaphorical ass.
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THE BEST VEGAN PUMPKIN PIE ❤️ The gluten-free, sugar-free pie you've been looking for!
This is the vegan pumpkin pie you have been looking for! You won't believe this rich and creamy pie is whole food plant-based and gluten-free, refined sugar-free and oil-free. Even your non-plant-based family members will enjoy it. Make a healthy choice this holiday season for the whole family!
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The Best Low Calorie, Low Carb Pumpkin Pie Recipe For Weight Loss
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It's pumpkin pie season and today, I'm going to be showing you how you can make a low calorie pumpkin pie that's so flavorful and perfect for Thanksgiving or the holidays. This is low carb, keto friendly and completely guilt free!
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00:00 Introduction
00:19 Ingredients
01:07 Making Pie Filling
03:37 Mixing Batter
04:42 Baking Pie
05:01 Drink Break
06:36 Pie Reveal!
07:57 Taste Test