Friday, 23 November 2018

Mini Pumpkin Pies

mini pumpkin pies

As yesterday was Thanksgiving in the USA, it seemed only fitting to share a recipe for Pumpkin Pie! I must confess that I have no claim whatsoever to Thanksgiving, as a Brit & having never celebrated it (although I was once in New York for the holiday and so was able to catch a glimpse of the famous parade!) but these little sweet treats are so perfectly autumnal that I couldn't resist! I served these at the recent Halloween themed potion making workshop and afternoon tea event and they proved really popular. I hope that you'll enjoy them as much as the attendees did!

Three great health benefits: promotes healthy skin, good source of fibre, anti-inflammatory

Serves 10
Delicious served warm or cold

Ingredients:
125g almonds
125g pecans
300g medjool dates, pitted
Couple of pinches sea salt
1 x 425g can pumpkin puree
125g coconut sugar
100ml almond milk (I always use unsweetened)
1 tbsp milled flaxseed
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
1/8 tsp ground cloves

Method:
1) Preheat oven to 180 degrees C. Grease 10 mini tartlet tins (9cm) with coconut oil.
2) Start by making the base. Whizz the almonds and pecans in a food processor to break up, until they form a crumb. Add the dates and a pinch of salt and whizz until the mixture comes together. Divide the mixture equally and press into the prepared tartlet tins.
3) Next, make the pumpkin pie filling. In a clean processor, whizz together the pumpkin puree, coconut sugar, almond milk, milled flaxseed, cinnamon, ginger, nutmeg, cloves and a pinch of the salt until thoroughly combined.
4) Divide the pumpkin mixture equally between the prepared tartlet tins, smoothing the tops. Bake the pies for 25 minutes. Allow to cool for 5-10 minutes before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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