GLUTEN FREE

Mini Pumpkin Pies

These Mini Pumpkin Pies with Caramelized Pecans are the perfect fall dessert! 

WHAT YOU NEED:

Almond Flour Pie Crust

WHAT YOU NEED:

Pumpkin Mousse Pumpkin puree White chocolate chips Ounces cream cheese Pumpkin pie spice

Prepare almond flour pie crust

ONE

roll out in parchment paper into a thin layer Use a 3 inch flower cookie cutter to cut shapes out of the pie crust. Add a flower to the holes of a mini muffin baking tray.

TWO

Bake the mini pie crusts for 13 minutes.

THREE

In a food processor, add pumpkin, cream cheese, and pumpkin pie spice. Process until fully mixed, and then drizzle in melted white chocolate and quickly process again so it incorporates into the mixture.

FOUR

Mini almond flour pie crusts are baked, and then filled with a creamy no bake pumpkin mousse, and topped with caramelized pecans.