Keep the holiday weight off and still enjoy all your favorite desserts!! These Pumpkin Pies are a must make!! 🎃
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For the crust:
2 2/3 cups crushed graham crackers, GF
1/4 + 2 Tbsp organic coconut oil
1 Tbsp pure maple syrup
Mini Tart Pan
For Filling:
1 can solid pack pumpkin purée (15oz can)
3 large eggs
1/2 cup clover honey
1/4 cup coconut sugar
1 cup Oat Milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
To make graham cracker crust:
• Put all ingredients in a blender until combined
• Divide mixture evenly among tart pan and using your fingers or the back of a spoon press mixture into the mold to form a cup
To make filling
Heat oven to 375
in a large bowl, whisk together, pumpkin purée, eggs, honey, sugar, oat milk, cinnamon, ginger & cloves
Divide mixture evenly among tart pan
Bake for 30 min, making sure edges are golden brown and filling her set
Remove from the oven and let cool a minute. These pumpkin pies can be served warm or stored in your fridge and eaten on the go.
Optional: drizzle with caramel sauce, or top with oat whip cream
** I drizzled mine with a caramel sauce.
I’d love it if you share this recipe with another mom friend who is prepping for the holidays! And bake these pies, be sure to tag me … I love to see how they turn out!!
