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If these aren’t adorable I don’t know what is! I have a fascination for itty-bitty things, so it shouldn’t really be a surprise how much this recipe excites me. I would have loved these as a little girl when I was having my little tea parties. It would have been a nice change from my mini mud pies that I made and so thoroughly enjoyed. haha This simple recipe was born all in the name of… leftovers. I had a small amount of pumpkin puree, well 1/3 of a cup to be exact, and enough coconut butter lining the jar to amount to 2 tablespoons and poof! Mini Pumpkin Pies! They really couldn’t be any simpler to make. In fact, this would be a perfect recipe to make with your kids, grandkids, neighbors kids, or if need be, rent-a-kid. :)
In five minutes you can have a batch of these whipped up and in the freezer. By the time you grab your favorite book, put on your PJ’s, and find your slippers, they will be ready for you to indulge on as your kick your feet up and relax. Seriously, I timed this scenario out. :) Enjoy!
I used the Wilton Peanut Butter Cup Candy Mold part #2115-1522. I purchased mine at Michael’s Craft Store.
Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how:
Yields 8 tsp of Pumpkin Spice