Mini Pumpkin Pies

Step 1

Preheat your oven to 350 degrees F. Place paper or silicone liners in a muffin tin.

Step 2

Combine the pecans and coconut in your food processor and pulse it until they are crumbly.

Step 3

Add 1/4 cup of maple syrup, coconut oil, and 1/4 teaspoon of salt. Pulse the food processor again but stop when everything is mixed.

Step 4

Divide the mixture evenly and put in the bottom of each muffin cup. Press it down on the bottom and a little bit up the sides.

Step 5

In a large bowl, pour the pumpkin, evaporated milk, remaining maple syrup, eggs, cinnamon, pumpkin pie spice, vanilla extract, and remaining salt. These are the ingredients for the pie filling.

Step 6

Using a hand mixer, beat the pie filling mixture until it is well mixed.

Step 7

Spoon the mixture evenly into each tin.

Step 8

Bake for 30 minutes or until they are completely set.

Step 9

Remove from the oven and cool until they reach room temperature.

Step 10

After they cool, remove them from the muffin tin and place them in a food storage container with a lid.

Step 11

Cover and place it in the refrigerator for at least 5-6 hours.

Step 12

Serve with whipped cream and another dash of cinnamon.