You can’t get enough pumpkin during the holiday season which is why I am including this Mini Pumpkin Pie recipe in our survival kit which can be found here: http://bit.ly/2eZGkrV
Ingredients:
2 cups pureed pumpkin
1 large egg
1/4 cup egg whites
1/2 cup milk of choice
3 tsp melted butter or coconut oil
1/3 cup brown sugar or honey
2 tablespoons vanilla extract
1/4 teaspoon ground nutmeg
2 drops Clove essential oil
2 drops Ginger essential oil
3 drops Cassia or Cinnamon essential oil
1 uncooked pie crust
*makes enough for 12 mini pies or 1 medium sized pie
Directions:
-Preheat oven to 350 degrees Fahrenheit.
-Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
-In a blender or food processor, blend all ingredients until smooth.
-Evenly divide the pie filling into pie crust.
-Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
-Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.
Ingredients:
2 cups pureed pumpkin
1 large egg
1/4 cup egg whites
1/2 cup milk of choice
3 tsp melted butter or coconut oil
1/3 cup brown sugar or honey
2 tablespoons vanilla extract
1/4 teaspoon ground nutmeg
2 drops Clove essential oil
2 drops Ginger essential oil
3 drops Cassia or Cinnamon essential oil
1 uncooked pie crust
*makes enough for 12 mini pies or 1 medium sized pie
Directions:
-Preheat oven to 350 degrees Fahrenheit.
-Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
-In a blender or food processor, blend all ingredients until smooth.
-Evenly divide the pie filling into pie crust.
-Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
-Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.
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