Mini Pumpkin Pie

Ingredients for the Crust:

1 1/2 cup of Almond Flour

2 Tbs of pure maple syrup

pinch of sea salt

Ingredients for the Pie Filling:

1 1/2 cup of pumpkin purée

1/3 cup of pure maple syrup

1 tsp pumpkin pie spice

Directions:

To make the crust combine almond flour, sea salt and maple syrup. The dough should be a little crumbly. Take a 6 inch cake pan, grease with oil and line with parchment paper. Press the pie crust into the bottom and up the sides of the pan. Freeze in the pie crust for 5-10 minutes to set. Next mix the pie filling ingredients together. Pour into the crust. Bake at 350 degrees F for 25-30 minutes or until crust is golden brown. Allow the pumpkin pie to cool for 30 minutes. Place in the refrigerator overnight to set. Slice into 4 equal pieces for generous servings.

Macros For 1/4 of the Pie:

Notes:

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