Mini Pumpkin Oatmeal Pies
Pumpkin is a great source of vitamin A, which is important for eye health.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup Pumpkin puree
- 1.5 cup Rolled oats
- 1 cup Almond milk
- 2 tablespoon Maple syrup
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 cup Pecans
- 1 tablespoon Coconut oil
- 1 sheet Pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, rolled oats, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt. Mix well.
- In a separate pan, toast the pecans with coconut oil over medium heat until fragrant.
- Add the toasted pecans to the pumpkin oatmeal mixture and stir to combine.
- Roll out the pie crust and cut into circles to fit into a muffin tin. Press the crust into the bottom and sides of each muffin cup.
- Fill each pie crust with the pumpkin oatmeal mixture.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let cool for 10 minutes.
- Serve the mini pumpkin oatmeal pies warm or chilled. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.