Paleo Pumpkin Pie Bites

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Pumpkin puree

• Refrigerated

  • 1 Egg
  • 1 Egg + 1 egg white

• Canned Goods

  • 1/2 cup Coconut milk, canned light
  • 1 can Coconut milk, full-fat refrigerated

• Condiments

  • 5/16 cup Maple syrup, pure

• Baking & Spices

  • 2 cups Almond flour
  • 2 tsp Arrowroot powder
  • 1 3/4 tbsp Cinnamon, ground
  • 1 Pinch Cloves and kosher salt, ground
  • 1/4 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Other

  • 3 scoops Vital proteins unflavored collagen peptides

Found on reciperunner.com

Description

Ingredients

• 2 cups almond flour
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 tablespoons coconut oil, room temperature
• 1 egg, lightly beaten
• 1 cup pumpkin puree
• 1/2 cup canned light coconut milk
• 1/4 cup pure maple syrup
• 1 egg + 1 egg white
• 1 teaspoon vanilla extract
• 3 scoops Vital Proteins Unflavored Collagen Peptides
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of ground cloves and kosher salt
• 2 teaspoons arrowroot powder
• 1 can full fat coconut milk, refrigerated overnight
• 1 tablespoon pure maple syrup
• 1/4-1/2 teaspoon ground cinnamon

Directions

• Preheat oven to 350 degrees and grease a mini muffin tin with oil, set aside.
• In a large bowl whisk together the dry ingredients.
• Add in the coconut oil and egg and work them into the mixture until everything comes together and a ball of dough forms.
• Place 1/2 of a tablespoon of the mixture into the bottom of each mini muffin cup.
• Use a shot glass or your fingers to firmly press the crust into the bottom of each cup and up the sides of it.
• Whisk together all of the filling ingredients until smooth.
• Add approximately 1 tablespoon of the filling to each of the crusts, you will probably have a little extra filling.
• Place the mini pumpkin pie bites in the oven and bake for 18-20 minutes or until the filling is set.
• Remove from the oven and let them cool in the pan for 5-10 minutes before removing them to cool completely on a wire cooling rack.
• You may need to run a knife along the edge to loosen them from the pan.
• Once they have cooled completely, refrigerate in an airtight container until ready to serve.
• Take the refrigerated can of coconut milk out of the fridge and flip the can over.
• Open the can and pour the water into a bowl or container, the cream and water should be separated.
• Scoop the cream into the bowl of a mixer and add in the maple syrup and cinnamon.
• Beat the cream on high speed with the whisk attachment for several minutes or until stiff peaks form.
• Pipe the whipped cream on top of the pumpkin pie bites or serve alongside them.