It isn’t truly October until all of us are constantly making and eating pumpkin foods and drinks. As promised, I have a fun pumpkin recipe for my little bunnies! These mini pumpkin pies are vegan, refined sugar-free, flour-less, and gluten-free!
Mini Pumpkin Pies
For the Crust
2 cups rolled oats (uncontaminated gluten-free oats)
1 1/2 cups walnuts
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup agave
2 tbsp coconut oil
For the Filling
1 cup canned pumpkin purree
5 Medjool dates, pitted
1 tbsp almond milk
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp nutmeg)
1/2 tsp vanilla extract
Preheat oven to 400 degrees.
In a food processor, pulse oats until flour consistency.
Add nuts, spices, and remaining crust ingredients until a dough consistency is formed.
Spray a regular sized muffin tin with nonstick cooking spray.
Evenly distribute the dough and press down into each sprayed muffin tin, forming little crusts.
Bake in the oven for 15-17 minutes.
While the crusts are baking, combine pumpkin puree, Medjool dates, almond milk, spices, and vanilla extract in a food processor and blend until smooth.
When the crusts have finished baking, remove from oven and let them cool completely.
Once crusts have cooled, remove from the tin with a knife.
Fill each crust evenly with pumpkin mixture.
Store in refrigerator.