Vegan, low-carb, and small – a perfect party dessert variant is right here!
INGREDIENTS
Servings: 15
Walnuts
12 oz., chopped
Brown sugar
1 tbsp.
Coconut oil
1 tbsp., melted (can be replaced by butter)
Canned pumpkin
15 oz.
Maple syrup
¼ cup (can be replaced by honey)
Brown sugar
¼ cup
Cornstarch
2 tbsp.
Cinnamon
1 tsp.
Nutmeg
¼ tsp.
Ginger
¼ tsp.
Salt
¼ tsp.
Cloves
1/8 tsp.
DIRECTIONS
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Prepare a mini muffin pan and line it with mini cupcake liners.
- Place the first three ingredients (from walnuts to oil) in a blender or food processor and pulse for several seconds or until the mixture is finely ground.
- Put all the remaining ingredients (from pumpkin to cloves) in a large bowl and blend until smooth.
- Place about 1 ½ tsp. of the walnut mixture to the bottom of every line and press with fingers.
- Add about 1 tbsp. of filling to every line (fill the line to the top) and bake for about 20 minutes.
- Remove the pies from the oven, let them cool completely, and keep in the fridge before serving.
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