I really do love a good pumpkin pie. So warming and delicious and the scent of the spices is just divine.
I felt like something sweet yesterday afternoon and the thought of these little lovelies was too good to pass up!
There are three stages to this recipe, the base, the pumpkin layer and the topping. Although there are a few different elements, they are all easy to put together.
The topping is so delicious. It is made from cashews whizzed up with coconut oil, honey and vanilla- so good!
I made these as a ‘healthier’ version of pumpkin pie, so I don't have to feel guilty about how many I eat! They have no gluten, dairy or refined sugar and are still as tasty as ever! Give them a try and I am sure you will agree.
For the base:
1 cup walnuts
1/4 cup almond meal
3 tbs coconut oil
1 tbs honey (or other liquid sweetner)
1 tsp vanilla extract
½ tsp cinnamon
For the pumpkin layer:
1 cup pumpkin puree (steam pumpkin and then whiz it up in a food processor)
2 tbs honey
1 tsp cinnamon
For the topping:
1 cup cashews
1/4 cup water
3 tbs coconut oil
2 tbs honey (or agave)
1 ½ tsp vanilla extract
Preheat oven to 160˚C - 165˚C fan-forced. Line a muffin tin with 12 paper patty pans.
To make the base, place the walnuts in a food processor and whiz until they are ground, but still have a grainy texture.
Place them in a small mixing bowl and add the almond meal, coconut oil, honey and cinnamon. Mix until well combined. Spoon teaspoons of the mixture into each patty pan and press down lightly.
Cook in oven for 8-10 minutes. Allow them to cool for about 10-15 minutes
For the pumpkin layer, combine the pumpkin, egg, honey and cinnamon and mix well. Place 1 tablespoon of this mixture on top of the cooled walnut base. Bake for 40-45 minutes or until set. Allow this to cool completely.
While the little pies are cooling, you can make the cashew topping. Place the cashews, water, coconut oil, honey and vanilla in a food processor and blend until it is smooth and creamy. Refrigerate for about one hour. This will allow it to become a little firmer.
When everything is cool, add the cashew topping to the mini pies. Top with crushed walnuts. Serve immediately or refrigerate until ready to serve. Enjoy!
Adapted from www.primallyinspired.com