Mini Pumpkin Pies

Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 mini pies
Ingredients: 1 pie crust, uncooked; 2 cups pumpkin puree; 1 large egg; 1/4 cup egg white; 1/2 cup milk; 3 teaspoons butter, melted (or coconut oil); 1/3 cup brown sugar (or honey); 2 tablespoons pure vanilla extract; 1/4 teaspoon ground nutmeg; clove essential oil (2 drops doTerra); ginger essential oil (2 drops doTerra); cassia essential oil (5 drops doTerra)

(1)

Recipe by marisk

This is a recipe using doTERRA essential oils. I've never baked with essential oils but the mini pie picture looked so delicious, I'm copying here to try later. The recipe is on their facebook website (http://doterrablog.com/essential-recipe-pumpkin-pie/). This recipe makes makes enough filling for 12 mini pies or 1 medium sized pie.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 55mins

YIELD: 12 mini pies

UNITS: US

INGREDIENTS

Nutrition

1

pie crust, uncooked
2

cups pumpkin puree
1

large egg
¹⁄₄

cup egg white
¹⁄₂

cup milk
3

teaspoons butter, melted (or coconut oil)
¹⁄₃

cup brown sugar (or honey)
2

tablespoons pure vanilla extract
¹⁄₄

teaspoon ground nutmeg
clove essential oil (2 drops doTerra)
ginger essential oil (2 drops doTerra)
cassia essential oil (5 drops doTerra)

DIRECTIONS

Preheat oven to 350 degrees.
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 it’s cooked.
In a blender or food processor, blend all ingredients until smooth.
Evenly divide the pie filling into pie crust.
Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
Enjoy!

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