Tuesday, November 4, 2014

Mini Raw Pumpkin Pies

Okay, so every year I make some version of a pumpkin pie. Last year was a chocolate chip cookie crust pumpkin pie. It was amazing, decadent and worth every guilt-filled-bite. This year, I might will most definitely give in to temptation and have my fill of deliciously sinful pie... but until then, I will have my fill of these amazing little bites of guilt-free goodness. First of all, these babies are frozen and taste like pumpkin pie ice cream. Second, they are made with good-for-you ingredients. What the what? How can they taste like ice cream, and be good for you? A holiday season miracle, that's how! Well, no. Not really, but pretty close. These are dairy free, raw, Paleo, and are free of the copious amounts of butter and sugar found in most holiday pies.

*Recipe adapted from Delighted Momma


Pumpkin Filling

2 cups raw cashews (soaked in water for at least 2 hours)
1 1/2 cups organic pumpkin puree
1 tsp pumpkin pie spice
1/2 cup coconut oil
1/2 maple syrup


2 cups raw almonds
1 cup dried figs
1 tbsp. coconut oil

*You will need a food processor or high powered blender and a mini muffin tin


  1. Pulse all of the crust ingredients in the food processor until it is a sticky, crumbly consistency. Roll dough into a ball and press into your mini muffin tin. Make sure to press the dough up against the sides to make a little cup. This will hold your filling.
  2. Rinse out your food processor and blend together all of your ingredients for the filling. Spoon the filling into your pre-formed crusts in your muffin tin.
  3. Place the muffin tin in the freezer for at least an hour before enjoying. If you have trouble removing the pies from the tin, just let it sit out on the counter for a few minutes. Use a spoon to remove. After they are removed, you can transfer them to an airtight container or ziplock bag and store in the freezer. 


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