No Bake Pumpkin Pies by Lauren Dapoz of Lauren’s Lovely Kitchen
Ingredients
Crust:
Filling:
- 2/3 cup canned pumpkin
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 TB coconut oil
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
Topping:
- 3 TB chopped pecans
- Line muffin tin with 6 paper or silicone muffin cups. Push one cookie into the bottom of each cup.
- In a large bowl, use a spoon to thoroughly combine all filling ingredients. Add two large spoonfuls of filling into each cup. Push filling down with your fingers to form a flat layer.
- Top each cup with chopped pecans.
- Refrigerate 1 hour or until set. Store in the refrigerator. Enjoy!
Makes 6 pies
