Personal Pumpkin Pie

19 ingredients
6 steps

Ingredients

  • ~For the Crust:
  • 1 cup pecans
  • 2 pitted dates
  • 1/4 cup shredded unsweetened coconut
  • 1 tsp. almond butter
  • 1/2 tsp. vanilla extract
  • pinch of sea salt
  • ~For the Filling:
  • 1 cup pumpkin puree (homemade or canned)
  • 2 Tbs. almond milk
  • 2 Tbs. coconut oil
  • 1/2 Tbs. coconut sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • pinch of ginger
  • 1/4-1/2 tsp. stevia (depending on how sweet you want it to be)
  • pinch of sea salt
  • Instructions

Directions

  1. 1
    Place all of the crust ingredients in a food processor and blend until everything is broken down and the mixture begins to really clump and stick together.
  2. 2
    Press the crust into two mini pie or tart dishes using your fingers to even out the crust.
  3. 3
    Next, rinse out the bowl of your food processor and add all of the filling ingredients, blending until everything is thoroughly combined. Taste and adjust the sweetness as desired.
  4. 4
    Pour the filling into the pie crusts, evening it out with a spoon or spatula.
  5. 5
    Place the pies in the fridge for at least 2-3 hours (longer is better), which will allow the flavors to meld and the filling to thicken and set.
  6. 6
    When you're ready, top with whipped cream, serve, and enjoy!

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