Pumpkin Pie for breakfast – I think yes!
These little pies are scrumptious and healthier than regular pumpkin pie
It may be the first day of spring but I still had pumpkin to use up in my fridge from when I made these!
Pumpkin just makes food taste so much better.
While these little pies will have you feeling nice and warm inside, this pumpkin recipe will chill you right off (:
Happy Daylight Savings (yes I have come to terms with the loss of my hour)
I adapted these slightly from Oh She Glows – one of the best places on the web to find vegan recipes (:
Ingredients (12 pies)
Preheat oven to 350F. Grease a muffin tin. Mix crust together with a hand blender in a medium sized bowl.
Place 2 tablespoons of crust in a regular muffin tin. Press down to create a mini crust making sure the crust comes up on the sides a bit.
Mix filling in a bowl and then add approximately 2-3 teaspoons of filling
Bake at 350F for 15-20 minutes. Makes 12 bites
Cheers to Fall Tastes in Spring