It’s simple to create mini Pumpkin Pies in an exceedingly quick bread Tin. it’s a similar as creating a full-sized pie however easier as a result of you don’t got to roll out the crust. I simply provide the crust ingredients a whirl within the kitchen appliance, drop scoops in my quick bread tin with alittle cookware, and press them down and up the perimeters with a tart tamper. It solely takes some minutes.
My tart tamper is one in all the room contraptions I solely use some times a year however it’s thus useful after I do want it that I haven’t been ready to get eliminate it after I decrease my gadget drawer. My contraption drawer is packed full and it’s the most important drawer in my room. i like all from the garlic slicer to the cherry pitter and also the several various spatulas.
1/2 cup pumpkin puree
3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
2 tbsp beaten egg (or carton egg whites)
1 tbsp heavy cream
1/2 tsp cinnamon
Mini Tart Shells:
1.5 cup almond flour
1.5 tsp coconut flour
3 tbsp butter
2 tsp cold water
Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
Alternatively, you may bake these in greased mini aluminum muffin liners.