CATEGORIES
Dessert

Crunchy Mini Pies

Prep:
15 m
Cook:
20 m
Ready in:
35 m
Yum
Vegan, low-carb, and small – a perfect party dessert variant is right here!
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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
  1. Heat the oven to 350° F/175° C/Gas Mark 4.
  2. Prepare a mini muffin pan and line it with mini cupcake liners.
  3. 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.
  4. Put all the remaining ingredients (from pumpkin to cloves) in a large bowl and blend until smooth.
  5. Place about 1 ½ tsp. of the walnut mixture to the bottom of every line and press with fingers.
  6. Add about 1 tbsp. of filling to every line (fill the line to the top) and bake for about 20 minutes.
  7. Remove the pies from the oven, let them cool completely, and keep in the fridge before serving.
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