Well folks, Thanksgiving is finally here! A time of giving, a time of thanks, and of course...great food!
This year I am thankful for so many things...my friends and family who have been there for me and supported me through this last year, a job that allows me to have such a flexible work schedule, all my lovely followers of this little blog, and most importantly, for my much improved health!
I want to wish you all a very happy Thanksgiving and hope you enjoy the next few days with your friends and family! And in case you're looking for any last minute inspiration...I give you these adorable mini pies...
Pumpkin pie just screams Thanksgiving and this mini version is just too cute!
Makes 2 mini pies
1 pre-made pie crust, thawed
1 (15 oz.) can pumpkin puree
2 egg whites, 1 whole egg
3/4 cup light brown sugar
1 cup coconut milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat the oven to 350 degrees. Roll out dough and cut into circles a little bigger than the ramekins you'll be using. Line each ramekin with dough and press and trim to fit the ramekin. Press the edges with a fork.
In a large bowl, combine puree, eggs, brown sugar, and coconut milk. Whisk until smooth. Whisk in melted butter, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk to combine.
Pour the mixture into crusts. Set ramekins on a baking sheet and bake until the filling is set, about 50-55 minutes. The center should jiggle slightly when you gave the pan a shake.
Recipe Adapted from several sources