Ingredients

 For Pumpkin Filling:

• 1 cup pumpkin puree

• 1 large egg

• 1 egg yolk

• 1/4 cup pure maple syrup

• 2 tablespoons unsweetened almond milk

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp allspice

For the crust:

• 1/4 cup melted and cooled coconut oil

• 1/4 cup coconut sugar

• 2 tablespoons pure maple syrup

• 1 egg at room temperature

• 1 tsp vanilla extract

• 1 cup packed fine blanched almond flour

• 1/3 cup coconut flour

• 1/2 tsp baking soda

• 3/4 tsp ground ginger

• 1/2 tsp cinnamon

• 1/2 tsp allspice

• 1/4 tsp salt

Topping:

Whipped coconut cream

Instructions:

1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with parchment paper strips cut out to 1.5- inch by 5- inch to make it easier to lift the crust out of the muffin tins. Spray tins with nonstick cooking spray and press the strips onto the tins. 

2. Make your pumpkin pie filling by mixing together all the ingredients listed under pumpkin pie filling above in a large bowl and set aside.

3. In a large bowl mix together the melted and cooled coconut oil, coconut sugar, maple syrup, egg and vanilla extract.

4. Next add in the almond flour, coconut flour, baking soda, spices and salt. Mix well to combine and form a dough. Let it sit for 5 minutes to thicken up. 

5. Using your hands, roll dough into 12 small balls (1- inch thick). Place dough balls into each muffin tin and press the dough into a pie crust by working the dough about 3/4 the way up the tin. Make sure there are no holes in the bottom or sides of the dough. Bake for 5 minutes.

6. Once dough is taken out of the oven, press down any areas that may have puffed out and add the pumpkin pie filling using 1.5 to 2 tablespoons of filling. 

7. Bake for 25-30 minutes or until the filling no longer jiggles. Let mini pies cool completely before removing them from the tin using a butter knife to run along the edge. 

Enjoy!