A few weeks ago we celebrated Thanksgiving (in Canada we celebrate it at the beginning of October) and I really love pumpkin pie, but I wanted to add a bit of a healthier twist on it! I could totally pass on all the turkey and gravy and mashed potatoes, and skip right into the dessert 🙂 I always love bringing a dessert to our family dinner, so this year I made these mini pumpkin pies, and they were such a hit! They are a cross between a cheesecake and a pumpkin pie, and since those are my two favourite desserts, I was having high hopes for this dessert haha. Pumpkin is also really high in Vitamin A, which is a really good antioxidant and helps with maintaining clear skin!! (so there is no excuse to skip the pumpkin pie this year;)
- 1 1/4 cups Graham cracker crumbs
- 1/4 cup melted oil (I like to use coconut oil but you can use whatever you like)
- 3 tbsp honey
(I don’t normally eat the crust of pumpkin pie anyways, and so this thin little gram cracker crust is a good substitute for a typical pie crust!)
- 3 large eggs
- 2 cups of pure pumpkin puree
- ½ cup of raw honey
- 1 cup milk (I used almond, but you can use whatever you like)
- 1 T vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- Preheat oven to 350 degrees F.
- In a small bowl, add the Graham cracker crumbs, melted oil, and honey and stir until well combined. (It should stick together easily.) Set aside.
- In a large mixing bowl, use a hand whisk, add in your three eggs, pumpkin puree, honey, milk, vanilla extract, cinnamon, ground ginger and cloves until mixed well together.
- Line a muffin tin with 18 cupcake liners. Press about 1 tablespoon of the graham cracker mix firmly into the bottom of the liners.
- Use a spatula to add pie filling to the cupcake liners. Bake until the center appears set and comes clean with a toothpick (about .
- Let cool before serving. Store in an airtight container for up to 3 days in the fridge.
What is your favourite fall dessert? We are always looking for new healthy desserts! xoxox