Mini anything is cute, but these eggless pumpkin pies take the cake. I try and keep my diet as healthy as possible, and while I definitely indulge around the Holidays, these make sure I never have to feel guilty.
I first came up with the recipe last year when I hosted my very first Thanksgiving and ended up making them eggless because I ran out of eggs (I know, rookie mistake)! After googling for a bit, I substituted the eggs with a mixture of non-dairy milk and Coconut Oil and they turned out incredible.
So many people think baking a pie for Thanksgiving is way too much work with all of the other dishes, but i’m a firm believer that nothing adds to a Thanksgiving meal better than a quality pie. These took just about 30 minutes to make, were the perfect size, and add a unique twist on a classic dessert. I hope you enjoy them as much as I do!
- 1/3 Cup Melted Coconut Oil
- 1-2 Tbsp Non-Dairy Milk or Applesauce (I used milk)
- 1 15 oz can Pumpkin
- 1/2 cup Sugar
- 1/4 tsp salt
- 1 tsp Cinnamon
- 1/4 tsp Cloves
- 1/4 tsp nutmeg
- 1 tsp Pumpkin Spice
- 1 cup Evaporated Milk
- 12 Mini Graham Cracker Pie Crusts
- Preheat oven to 350 degrees.
- To create egg-like mixture melt the coconut oil and mix with 1-2 tbsp non-dairy milk or applesauce.
- Combine Pumpkin, Sugar, Salt, Cinnamon, Cloves, Nutmeg, Pumpkin Spice, oil mixture, and milk in a bowl and mix.
- Spread Graham Cracker shells out on a baking sheet and add about 2.5 tablespoons of pie filling to each crust.
- Bake for about 35 minutes or until the crust is golden. Enjoy!
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