Mini Pumpkin Pie

Mini Pumpkin Pie

Despite being a huge pie fan growing up (probably something to do with the fact I grew up in England), I actually never had a pumpkin pie until I came to America and went to a Thanksgiving dinner. I loved the idea and taste of using a vegetable in a sweet dessert dish. However, I didn't love how time-consuming making a pumpkin pie from scratch was, so here's a super fast version.

Makes 1 small ramekin

6 Tablespoons pumpkin puree (from a can or else boiled pumpkin pieces pureed)
3 Tablespoons ghee
3 Tablespoons pure cocoa powder
1/2 teaspoon pumpkin pie spice (ground cinnamon, ginger, nutmeg, cloves)
Sweetener of choice (optional – I sometimes eat it unsweetened)

Cooking method
1. Place all ingredients into a microwaveable bowl and microwave on high for approx. 45 seconds (just to soften everything and make it easier to blend).
2. Blend well in a blender or mixer.
3. Serve warm, or chill in refrigerator for a more solid consistency.

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