Food Friday!

A pumpkin Food Friday theme wouldn't be complete without pumpkin pie,
but this pie won't kill your health and fitness goals. These

Skinny Mini Pumpkin Pies are moist and delicious, try
them this Thanksgiving for a healthy alternative.

Ingredients for Crust:

- 3/4 cup ground pecans (I ground them myself using a food processor)

- 1/3 cup whole unsweetened dates

- 2 tbsp coconut oil (liquid)

Directions for Crust:

- using coconut oil, grease the insides of 6 small (4 3/8" by 1 3/16") pie pan tins

Ingredients for Filling:

- 1 15 oz can organic pumpkin puree

- 1/2 cup unsweetened almond milk

- 1/2 cup 0% Plain Greek yogurt

- 2 eggs

- 4 tbsp pure maple syrup

- 1 tbsp vanilla

- 2 packets of Stevia

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1/4 tsp ginger

- 1/4 tsp ground cloves

- 1/4 tsp sea salt

Directions for Filling:

- pre-heat oven to 425º

- in a medium sized bowl, combine the wet ingredients (pumpkin, almond milk, yogurt, eggs, vanilla and maple syrup)

- use a whisk or hand mixer to blend the wet ingredients until smooth

- add the dry ingredients (Stevia, cinnamon, nutmeg, ginger, cloves and salt) to the wet mixture

- whisk until evenly dispersed throughout the wet mixture
- pour the filling into the pie pan tins on top of the crust

- bake the pies for 15 minutes
- reduce the heat to 350º and continue baking for 20-25 minutes
- pies are finished when a knife comes out clean when placed into the center of the filling
- remove pies from the cookie sheet and cool on a cooling rack
- enjoy warm or allow to chill in the refrigerator
- delicious when topped with Whipped Coconut Cream

This recipe was inspired by Lean Secret, Sweetly Raw and Mark's Daily Apple recipes