And today I am making some clean and delicious mini pumpkin pies now this is a recipe you guys have been requesting for years so I'm super excited to share it with you today and do know that this recipe is easy enough for even my I don't know how to bake Baker's to make because I don't really know how to make fancy either so we kept it super simple know you should get 16 mini pies out of this recipe so what I like to do is line a 12-cup muffin pan with other paper liners or silicone liners like I have here and then I do for of a separate muffin pan know if you didn't have a second and then you were just working and also know


if you didn't want to do mini pies you can take the feeling that I'm going to show you and pour it right into a traditional pie shell this could also make one pumpkin pie so I've got my oven preheating to 350 degrees and we're going to start by making the crust no notice I didn't say that is because Myself MP3 don't work so well together so I have found a much more clever creative delicious which creates the cross so you need to have a food processor to get started in into that I'm adding two cups of raw unsalted pecans and half a cup of unsweetened shredded coconut think a small food processor is a top 10 kitchen essential but do know if you're going to buy one look for one that holds four cups instead of three cups you're going to get a lot more use out of it

that way then I'm just going to post that back and forth back and forth until it starts to break down if you wanted to start to look like a nice fine stand do you want to also be careful that you don't overmix because if you overmix then it could turn into a nut butter. It just the way I have it here you're going to add in a quarter cup of real maple syrup 2 tablespoons of melted coconut oil and then just a quarter teaspoon of kosher sea salt I'm going to give it a few more pulses just to get all those ingredients mixed together and when it's done this is what it's going to look like it's kind of like a wet sand and you'll notice that if you squish it between your fingers that it sticks together that's exactly

I'm looking for then I'm just going to do my best to divide this as evenly as possibly among all 16 cups right that's about a good tablespoon or so in each Cup images using my fingers I'm going to press it down into the bottom of the cup and even up the sides just a little bit right so it takes a little bit of patience but it's very easy to do much easier than working with pastry crust in my humble opinion #you can thank me later when you have those all done you can set the pans aside and then grab a nice big bowl to make the filling what's so great about the ceiling is everything just goes into the bowl and get the mixed together hashtag now that's my kind of baking Houston #now that's my kind of aching hashtag no need to be fancy hashtag enough with the hashtag so it goes one 15oz can of pumpkin puree

if you were making your pumpkin puree from scratch that you would need two cups and remember if you can't get your hands on any pumpkin you could also look for some canned pureed sweet potatoes or canned pureed butternut squash then I'm adding in a half a cup of coconut cream so this is basically the cream from the top of canned coconut milk do when you first open the can write all the waterfalls to the bottom and there's a thick layer of cream on the top that's what you wanted use to scoop that out and add that for the filling and don't throw what's left away because it's absolutely delicious in smoothies

then I have half a cup of real maple syrup two eggs and then one egg yolk. I find the easiest way to separate the yolk from the white is to crack the egg and a half just like if you were cracking an egg and then gently past the yolk back and forth amongst the two shells and you will see that the whites will fall out and drip into the bull bull below and you will be left with the Old Navy just taught that right into the bowl the extra yolk helps to keep it really rich and creamy then I've got one teaspoon of ground cinnamon one and a half teaspoons of pumpkin pie spice 1 teaspoon of vanilla extract and a half a teaspoon of kosher sea salt mixes all by hand but I like to just do it with a hand mixer just to make sure

I get the job done I'm so you just get in there and just mix into everything is well Incorporated in you're going to see it looks just like pumpkin pie filling because that's what it is and it smells absolutely delicious then again I'm going to do the best that I can to divide the feeling evenly amongst all 16 muffin cups I find that it's better you a little bit less and then go back and add more rather than overfilling some of them and not having enough to fill the rest now I'm just going to pop these into a 350 degree oven for 30 minutes or until their set through another great indicator that your pumpkin pies are done cooking is that your kitchen will smell absolutely delicious. Once they're all done cooking really does come the hardest part because we need to let them cool down to room temperature

and then what I like to do is pop them out of the pastry cups into an airtight container and let them sit in the fridge for a minimum of eight hours before serving this gives the crust enough time to become nice and firm and it gives the custard an opportunity to set up as well and when you're ready to enjoy them I love serving them with some fresh whipped cream over the top and a little bit of extra cinnamon I mean this really is the perfect dessert for Thanksgiving or really any holiday gathering and I just love that their individual size this way you have enough room on your plate if you want to taste any of the other desert or if you just want to have an individual serving

I'll leave that up to you I just love the pumpkin pie filling it is so rich and creamy and it's perfectly balanced with that nutty salty crust so good so I am super excited for you guys to give this recipe to try and when you do please tag me on Instagram and Facebook so I can see all of the cleaning deliciousness that you're whipping up in your very own homes thank you so much for watching I'm Danny's fees and I'll see you back here next time with some more clean and delicious