A great recipe for Jello with out fake sugar. And Knox gelatin can actually be good for you.

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal.

2 cups pureed pumpkin
1 large egg
¼ cup egg whites
½ cup milk of choice
3 teaspoon melted butter or coconut oil
⅓ cup brown sugar or honey
2 tablespoons vanilla extract
¼ teaspoon ground nutmeg
2 drops Clove oil
2 drops Ginger oil
3 drops Cassia or Cinnamon Bark oil
1 uncooked pie crust 

Preheat oven to 350° F.
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.  
Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.

Click HERE for the original Blog from doTERRA with recipe card.

A healthy treat for some restrictive diets.
Accepted on the GAPS Diet.

1/2 cup Coconut Oil at room temperature
1/2 cup Raw Honey
1 drop doTERRA Essential Oil of choice
(Try Ginger, Cinnamon, OnGuard, Peppermint/Spearmint, or a Citrus oil)

Mix together well and place drops on a plate or small sheet pan in freezer for 30 minutes. You can also use ice cube trays.

Two more good recipes from this month's doTERRA Living Magazine.