With no refined sugar and all natural ingredients, this is a wholesome treat to enjoy all year long, and a great way to turn pumpkin pie into lunch-box treat. If you want a crust, you can use a regular crust or buy a gluten-free mix and just bake like a regular crust or buy a gluten-free mix and just bake like a regular pie, but Dr. Laura Trice, author of The Wholesome Junk Food Cookbook, likes to make them crustless.

Yield: 10 to 20 mini-pies

Mini Pumpkin Pies

Ingredients

1 (16-ounce) can plain pumpkin (NOT pie filling)

3 eggs

1 cup organic milk

1/4 to 1/3 cup agave or maple syrup (or more to taste)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

Preparation

Preheat the oven to 300°F. Line 10 to 20 muffin cups with paper liners. Place the pumpkin, eggs, milk, agave syrup, cinnamon, ginger, nutmeg, and salt into a blender or food processor. Cover and blend on high speed until smooth, about 2 minutes. Taste to adjust for sweetness.

Fill each muffin cup half full with the batter.

Bake for 10 to 15 minutes, or until you can touch the tops of the pies lightly with a spoon and no batter is on your spoon, or until they crack a little on the tops.

A 9-inch pie will take longer to bake. Check for doneness after 20 minutes of baking.

VARIATION: To make a 9-inch pie, use our Organic Butter Piecrust or Organic Oil Piecrust (page 99 in the cookbook) and halve the recipe, as a pumpkin pie uses only a bottom crust. Also as a substitute, you can use soy milk, rice milk or 1/2 cup coconut milk plus 1/2 cup water in place of the regular milk. (I prefer it with coconut milk.)

Natural Whipped Cream (pg 102 )

Quick, simple, and versatile, this natural whipped cream is an excellent topping for pies, puddings, cakes, and fruit. This works best using a chilled bowl and beaters.

Yield: 2 cups

Natural Whipped Cream

Ingredients

1 cup heavy whipping cream (“Mom” prefers organic)

1 teaspoon vanilla extract

1 tablespoon powdered cane sugar (optional)

Preparation

Pour the cream into a mixing bowl and using an electric mixer beat until stiff peaks form. Add the vanilla and beat to blend. If desired, add the sugar and beat again.

VARIATION: For some spice, add 1/2 teaspoon cinnamon.

*Recipe and image courtesy of Dr. Laura Trice of The Wholesome Junk Food Cookbook.*

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