A creamy rich mini pumpkin pie, with a spiced, slightly salty crust, that I make from the leftovers of my Perfect Paleo Pumpkin Pie.
Ingredients
1 Cup Leftover pumpkin pie batter from Perfect Paleo Pumpkin Pie or 1 cup or your own leftover pumpkin pie batter.. Or the entire batter if you want to make 26 tartlettes.
Pumpkin Pie Batter
2 cups pumpkin, mashed ( I use real sugar pumpkins, not canned. If you use canned pumpkin use 1 15oz can but results will vary)
3 large eggs
¼ cups Vanilla Whey Protein Powder
1 can (15 oz) coconut milk, canned, full fat
1 teaspoon liquid stevia - vanilla cream flavored
1 teaspoon Pure vanilla extract (Use 1 more tbsp if no Vanilla cream stevia)
2 teaspoons cinnamon, ground
½ teaspoons nutmeg (adjust to taste)
½ teaspoon ground ginger (adjust to taste)
Nut Crust
½ cup, whole almonds, raw
⅔ cup, ground hazelnuts, ground
⅓ cup Finely ground, blanched almonds
1 tablespoon walnut halves, roughly chopped (OPTIONAL, as these were all I had left so I used them!)
2 tablespoons coconut oil metled
2 teaspoons cinnamon, ground
½ teaspoon ground ginger
¼ teaspoons fresh ground sea salt
Instructions
Crust
Pre heat oven to 350 degrees F
Line 6 muffin tins with liners (you will have approx. 6 tbsp of crust batter left over, which you can make into shells for something else!)
Combine all ingredients into food processor or blender. Pulse or grind til combined and meal sticks together in small beads. Make sure to stop before nuts have become butter.
Using 3 Tbsp of nut batter per muffin liner gently mold into liner making sure entire cup is covered in nut batter. Make sides are thicker than bottom and batter goes to top rim of liner.
Bake at 350 for approx 10 minutes
Let cool 10 minutes before filling
Make pie batter while waiting for crusts to bake (If not using leftovers, of course)
Be careful not to eat the pie batter while waiting, it tastes that yummy!
Batter
If using frozen leftover batter bring to room temperature and set aside and proceed to CRUST direction.
If using your own batter results may vary as well as nutritional information. I highly suggest making my lovely Pie batter.
In a blender or food processor add pumpkin, eggs, spices. Blend until combined. Slowly add coconut milk and continue blending until combined. Recipe makes 5 cups of batter. Approximately 1 cup of batter makes 6 tartlettes.
Gently add Approx 3 Tbsp of pumpkin batter into each of the nut crust lined muffin tins.
Bake for 18-25 minutes or until center of tartlettes are firm.
Check at 20 minutes and pull out of oven before tops of tartlettes turn brown
It's smelling really good right now!
Let cool 5 minutes
Keeping the tartlettes in the liners, remove from tins and place in open Tupperware container.
Place in refrigerator to set for an hour, and keep your hands off!
Store loosely covered in fridge. Will keep for about a week, if they last that long uneaten!
Notes
The entire batter will make approximately 26 tartlettes. You will need to triple the Nut Crust recipe.