Many people think of pumpkins as little more than a pie for the holidays or a Halloween decoration. True, these mini-pumpkin pies are great for a holiday dessert; however, pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.
Pumpkins are rich in vitamins and minerals, but low in calories. It is one of the best-known sources of beta-carotene, a powerful antioxidant. The addition of Cinnamon, Ginger, and Clove essential oils in these pumpkin pies a warm, spicy, and nutritious dessert anytime. Making these as individual servings are the perfect way to finish off a delicious meal or anytime you want a quick treat.
Mini-Pumpkin Pie Health Highlights
Pumpkins numerous health benefits – all of which are generally forgotten around the fall holidays. If you’re looking for something different for a treat – and one that isn’t all that bad – this may be for you.
Pumpkin is a highly nutrient-dense food that is rich in fiber and can help slow digestion. There’s more fiber in a cup of canned pumpkin than two slices of whole-grain bread! Pumpkin also is high in vitamin A which is essential for eye health, and vitamin A helps the body fight infections.
Cinnamon helps support a healthy metabolic function and may help reduce some of the adverse effects of eating high-fat foods. Of course, cinnamon alone will not lead to weight loss but can help in an overall weight reduction program.
Ginger helps reduce bloating, gas, and occasional indigestion. It may also help support healthy digestion.
Clove Bud contains powerful antioxidant properties.
Mini-Pumpkin Pie Ingredients
- 2 cups pureed pumpkin
- 1 large egg
- ¼ cup egg whites
- ½ cup milk of choice
- 3 teaspoon melted butter or coconut oil
- ⅓ cup brown sugar or honey
- 2 tablespoons vanilla extract
- ¼ teaspoon ground nutmeg
- 2 drops Clove essential oil
- 2 drops Ginger essential oil
- 3 drops Cassia or Cinnamon Bark essential oil
- 1 uncooked pie crust
Mini-Pumpkin Pie Directions
- Preheat oven to 350° F.
- Take pie crust and cut out circles to fit inside greased muffin pan. NOTE: Don’t roll the dough out too thin or else the pie will fall apart after cooking.
- Blend first eleven ingredients in a blender or food processor until smooth.
- Evenly divide the mixture into the individual pie crusts in the muffin pan.
- Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
- Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.
Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium-sized pie.
If you like pumpkins, try this tasty Pumpkin Cookie recipe, too.