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Mini Pumpkin Pies

with Cinnamon, Ginger, and Clove Essential Oils

What's better than pumpkin pie? Mini pumpkin pies! Pumpkin pie is a creamy, sweet must-have for most Thanksgiving dinners. These individual servings are the perfect way to finish off your delicious meal. No utensils necessary!


Ingredients: 
2 cups pureed pumpkin
1 large egg
1/4 cup egg whites
1/2 cup milk of choice
3 tsp melted butter or coconut oil
1/3 cup brown sugar or honey
2 tablespoons vanilla extract
1/4 teaspoon ground nutmeg
2 drops  doTERRA Clove essential oil
2 drops  doTERRA Ginger essential oil
3 drops  doTERRA Cinnamon essential oil
1 uncooked pie crust
 
*makes enough for 12 mini pies or 1 medium sized pie
 
Health Highlights:                                                                                                                  
This traditional Thanksgiving favorite is loaded with yummy, aromatic ingredients that will spice up any holiday—and it’s a dessert that’s actually healthy!  
 
Pumpkin-This is a great choice for your waistline since pumpkin is extremely nutrient dense, chock-full of vitamins and minerals, and low in calories. It’s also known to be good for the heart, blood pressure, eye health, and can give your immune system a boost.  [1]
 
Egg Whites-You’ll love that egg whites contain no cholesterol! They are loaded with protein (which makes you feel full), have zero fat, and they’re low in calories—a winning combination! [2]
 
Coconut Oil-This popular oil is becoming more of a staple in cooking.  Its properties have been shown to improve glucose tolerance and lower body fat accumulation. Coconut oil may also improve insulin sensitivity for people with type 2 diabetes. [3]

Nutmeg-This baking spice is also a healthy one—it’s been used since ancient times!  If you’re suffering from aching joints or muscles, digestion-related problems, or even bad breath—you’ll love the effects of nutmeg. Plus, it’s known to stimulate your brain and eliminate fatigue and stress. [4]

Directions:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
  3. In a blender or food processor, blend all ingredients until smooth.
  4. Evenly divide the pie filling into pie crust.
  5. Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
  6. Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.  

[1]  //www.medicalnewstoday.com/articles/279610.php

[2]  //www.ehow.com/facts_5121941_health-benefits-egg-whites.html

[3]  //www.medicalnewstoday.com/articles/282857.php

[4]  //www.fitday.com/fitness-articles/nutrition/healthy-eating/7-health-benefits-nutmeg-provides.html

Print

Mini Pumpkin Pies

with Cinnamon, Ginger, and Clove Essential Oils

Servings:12 mini pies

Prep Time:15 minutes

Cook Time:45 minutes

Difficulty:Easy

Ingredients:

2 cups pureed pumpkin
1 large egg
1/4 cup egg whites
1/2 cup milk of choice
3 tsp melted butter or coconut oil
1/3 cup brown sugar or honey
2 tablespoons vanilla extract
1/4 teaspoon ground nutmeg
2 drops Clove essential oil
2 drops Ginger essential oil
3 drops Cinnamon essential oil
1 uncooked pie crust

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
3. In a blender or food processor, blend all ingredients until smooth.
4. Evenly divide the pie filling into pie crust.
5. Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
6. Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate. 

Tips:

If you want to make a whole pie rather than mini pies, this recipe will make 1 medium sized pie.

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