Once Upon A Pumpkin
35 Minutes • 2 Mini Pies • 43 g
These Gluten-free Mini Pumpkin Pies are the ultimate Halloween & Fall treat. Almost too cute to eat (ALMOST). Protein amounts per recipe are estimates based on standard dairy products. Actual amounts may vary depending on the ingredients and brands used.
What you need
- 1 Cup Vava Vanilla
- 1/3 Organic Pumpkin Pure
- 1 Egg
- 1/4 Milk of Choice
- 1 Teaspoon Oil of choice (we used MCT oil)
- 1/4 Sugar-free Chocolate Chips
Hot Hot Hot
How to do it
- PREHEAT the oven to 375 degrees Fahrenheit.
- USE a very sturdy knife—and caution— to cut a cap out of the top of the pumpkin.
- CLEAR away the seeds and strings from the cap and from inside the pumpkin.
- WHISK the egg, oil, milk of choice, and pumpkin puree, in a medium bowl.
- ADD your Vava Vanilla Dilettoso mix, sugar-free chocolate chips, and stir to combine.
- POUR the batter into the pumpkin cups and bake without the pumpkin "lid".
- BAKE for 25-30 minutes.
- ENJOY warm!
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Sure, eating pumpkin can help you look younger (beta-carotene in pumpkin helps protect us from the sun’s wrinkle-causing UV rays), but the pulp also makes a great, all-natural face mask that exfoliates and soothes. All you need is 1/4 cup pureed pumpkin (not pumpkin pie), an egg, a tablespoon of honey and a tablespoon of milk. Mix, then apply it, wait for 20 minutes or so and wash it off with warm water.
