Personal Pumpkin Pies

Prep Time
15 mins

Cook Time
40 mins

Makes & Serves
6

INGREDIENTS

Coconut oil spray

1 (15-ounce) can pure pumpkin

2 large eggs

1/3 cup light brown sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon vanilla extract

Pinch salt

Topping

Coconut oil spray

1/4 cup roasted pepitas (shelled pumpkin seeds)

1/4 cup chopped pecans

2 tablespoons light brown sugar

1/4 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350°F. Spray 6 ramekins with coconut oil spray.

In a mixing bowl, whisk together pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla extract, and salt to make the pie filling.

Pour an equal amount of the filling into each of the prepared ramekins.

Bake 40 minutes or until the tops are golden brown and beginning to crack.

Meanwhile, prepare the topping by spraying a skillet with coconut oil spray and placing over medium heat.

Add all topping ingredients to the skillet and sauté for 5 minutes or until sugar has coated the nuts and seeds and begun to caramelize. Remove from heat and let cool.

Once baked, let the pumpkin pie cups cool on a wire rack at least 30 minutes. Cover and refrigerate at least 2 hours before serving. Serve topped with an equal amount of the nut and seed topping.

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Mona’s Tips: Be sure to look for canned pumpkin that is labeled “100% pure pumpkin” and not “pumpkin pie filling” as the latter will be pre-seasoned and filled with added sugar.

Ingredient Insider: Pepitas contain magnesium, iron, zinc, and manganese, which help with overall body function and immunity.

Calories per serving: 155 ∙ Fat: 7.5g ∙ Net Carbs: 15.5g ∙ Fiber: 2.5g ∙ Sugars: 13g ∙ Protein: 4.5g