I like this recipe for the holidays because it makes 12 mini pumpkin pies so I don't overeat by having one instead of a slice of pie and I can freeze the leftovers. This recipe is easy to make and the pies are so delicious! Each pumpkin pie has an intense flavor because the recipe calls for cinnamon, ginger, and clove essential oils from doTerra. Enjoy the holiday season!
2 cups pureed pumpkin (I use fresh pumpkin that I cooked, but you can use organic canned pumpkin also.)
1 large egg
1/4 cup egg whites (about 1 large egg)
1/2 cup unsweetened coconut milk
3 tsp melted coconut oil
1/3 cup of brown sugar or honey
2 Tbsp. vanilla extract
1/4 tsp ground nutmeg
2 drops doTerra Clove essential oil
2 drops doTerra Ginger essential oil
3 drops doTerra Cinnamon essential oil
1 box of uncooked pie crust (ready to roll out)
Preheat the over to 350° F. Grease a regular size 12 muffin pan.
Make sure the pie crust is at room temperature and then roll it out on a cutting board. D...