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Mini Pumpkin Pies… and I mean MINI!

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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.

Ingredients: yields 11 mini pies

  • 1/3 cup pure pumpkin puree
  • 2 Tbsp coconut butter/manna, softened
  • 10 drops stevia
  • 1/4 tsp pumpkin spice

Preparation:

  1. In a small bowl combine all of the ingredients and mix well.
    • Tip: make sure your pumpkin puree is at room temperature when you add the softened coconut butter.  If you add the coconut butter to cold ingredients, it will harden and clump.  This makes it difficult to create a smooth batter.
  2. Place the batter in a Zip-lock bag, squeeze the air out and with a scissors cut a small hole in the corner.  This is your piping bag and  will help you control the batter as you place it in the mold.
  3. Fill the mold cavities and then tap the mold on the counter top to causing the batter to settle into the mold and bringing up any air bubbles.
  4. Place a whole pecan on top of each mini pie and slide the tray into the freezer.
  5. When ready to eat, remove from the freezer and enjoy!  They will soften quite a bit if left out.  So either eat them all up or put the leftovers back in the freezer.

Don’t have pumpkin spice on hand?  No problem, you can make your own, here’s how:

Ingredients: yields 8 tsp of Pumpkin Spice

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp Allspice
  • 1 tsp nutmeg

Preparation:

  1. Mix ingredients in a bowl.
  2. Store in an airtight container.

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11 thoughts on “Mini Pumpkin Pies… and I mean MINI!

  1. villarosa says:

    Would you mind sharing a link to the mold you use? Thanks!

  2. villarosa says:

    ooops….. I just now noticed your mold info… so sorry…

    • amie-sue says:

      No worries Villarosa :) This mold only cost me $2.49. It isn’t real high quality but it does the job. If you can’t find this particular one, you use a mini muffin pan. If it is silicone then I would pour the batter straight into the pan… but if not, I would line the tin muffin pan with mini cupcake liners. Have fun! amie sue

  3. Gabby says:

    I feel like I am bookmarking all your pumpkin recipes. Genius!

    • amie-sue says:

      Good morning Gabby… Bookmark them, but make sure you try them too hehe I love simple recipes like these specially when they taste so darn good. Have a blessed day, amie sue

  4. delia trenholm says:

    Would a softened coconut cream work the same as coconut butter?

    • amie-sue says:

      Hi Delia, Is this a store bought product? If so can you give me a link to the product that you are referring to. I want to make sure 100% as to what you are referring to. People use different words when it comes to coconut butter/manna/cream, etc.

  5. amanda says:

    Hi! I just stumbled on your site and I am in love. I would love to make this today for my little ones and was wondering if I could sub coconut oil for coconut butter. Please trek me its possible lol. Thank you!

    • amie-sue says:

      Hello Amanda, I wouldn’t use the oil instead of the coconut butter. They are two different products and it will make a big difference that won’t be as pleasurable. amie sue

  6. Karen says:

    Hello Amie-sue, It’s a pleasure to find your site, I love it. I am new to raw foods and not yet 100%, working on that. Love your recipes, I have a b-day soon and must have a raw cake. With the mini pumpkin pie is the pumpkin purée not cook…please let me know..

    • amie-sue says:

      Good morning Karen and HAPPY BIRTHDAY! I hope you have a wonderful celebration. :)

      You can use raw or cooked pumpkin puree for this recipe. Which ever you are comfortable with or what ever ingredient you can find. Have a happy day, amie sue

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