Mini Pumpkin Pies

Ryan told me that he wanted a pumpkin pie for his birthday, so I set to work to make a gluten free pumpkin pie sweetened with stevia. My first attempt had way too much stevia in it but my second attempt was just like...pumpkin pie. :) Ryan and I decided to make mini pumpkin pies so that we could share them easier. We had friends over for dinner tonight and this is what we served them for dessert. They went back for seconds! Give this a try. :)

Makes one 9-in pie or 24 mini pies

Crust

150 g Almonds ground

100 g cashew

2 tbs honey

3 tbs butter

1. Place nuts in a blender and finely grind.

2. Melt butter

3. Stir ground nuts, butter, and honey until evenly distributed.

4. Press mixture into bottom of muffin tins (or one 9-in pie dish)

Bake crust 7 minutes.

Pie Filling

1/4 teaspoon Stevia*

1 teaspoon ground cinnamon

1/8 teaspoon Salt

1/4 teaspoon Pumpkin pie spice (powdered cinnamon, cloves, ginger, nutmeg, and allspice)

1 teaspoon Vanilla

2 Large Eggs                                               

1 can (15 oz) Pureed Pumpkin**

1 cup Whipping Cream

1. Mix stevia, cinnamon, salt, pumpkin pie mix in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla, and stevia-spice mixture into beaten eggs. Gradually stir in cream.

2. Pour into pie shells.

3. Bake at 300° F; bake for 20 - 25 minutes. Mine did not set all of the way before the crust began to brown too much so I removed it and let it cool. The pie thickened for me while cooling.

* (Make sure you have real stevia or your pie will not be sweet enough. We buy our stevia from the bulk section of HyVee because the precontainered stevia that we had found has added fillers (vegetable inulin, dextrose...ect) so then more of your "stevia" will be needed to make the pie sweet enough.)

**(Make sure you buy pureed pumpkin and not pureed pumpkin pie mix-the pumpkin pie mixture has sugar already added.)