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Mini Pumpkin Pies

Mini Pumpkin Pies
Mini Pumpkin Pies for the holidays

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal. 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 doTERRA Clove oil 2 drops doTERRA Ginger oil 3 drops doTERRA Cassia or Cinnamon Bark oil 1 uncooked pie crust Instructions

  1. Preheat oven to 350° F.

  2. Take pie crust and cut out circles to fit inside a greased muffin tin. Don't roll the dough out too thin, or the pie will fall apart after it's cooked.

  3. In a blender or food processor, blend all ingredients until smooth.

  4. Evenly divide the pie filling into pie crust.

  5. Bake for 30–45 minutes or until the crust lightly browns and when a toothpick is inserted into the pies come out clean.

  6. Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.

Note: Dry seasonings may be substituted for the doTERRA oils - use 1/4 tbsp or more for taste

Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium-sized pie.


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