gclub มือ ถือ_empire777 pantip_เว็บพนันบอล ดีที่สุด pantip

Makes 24 mini pie bites



Pumpkin filling:

3/4 cup organic pumpkin purée

1/3 cup organic hemp hearts

2 organic eggs

1/3 cup Xylitol or Lakanto (monk fruit sweetener)

2 tbsp organic coconut oil

2 tsp organic pumpkin pie spice

1 tsp organic vanilla extract

1 tsp organic lemon juice

1/4 tsp sea salt

For the crust:

1/3 cup organic coconut flour

3 tbsp organic coconut sugar

1-1/2 tbsp organic coconut oil


Topping (optional):

Whipped coconut cream

pumpkin pie spice



  1. Preheat oven to 350 F.
  2. Line a 24 mini muffin pan with paper cups.
  3. In a bowl combine coconut flour, coconut sugar and oil. Measure 1 teaspoon into each mini muffin cup, flatten into bottoms with a small spoon or fingers. Set aside.
  4. In a high powered blender or food processor, purée pumpkin, hemp hearts, eggs, sweetener, coconut oil, pie spice, vanilla, lemon juice and salt until very smooth.
  5. Pour into muffin cups and bake for 13 to 15 minutes until just lightly puffed, but centres are still wobbly.
  6. Let cool completely before serving. Best enjoyed chilled and topped with a dollop of whipped coconut cream and sprinkling of pumpkin pie spice.

Pumpkin Pie Bites

Nutritional analysis per pie:

  • Protein: 1 g
  • Fat: 5 g
  • Carbohydrate: 5 g
  • Calories: 70 kcal
  • Fibre: 1 g
  • Sodium: 30 mg