Once Upon A Pumpkin
35 Minutes • 2 Mini Pies
These Gluten-free Mini Pumpkin Pies are the ultimate Halloween & Fall treat. Almost too cute to eat (ALMOST).
What you need
- 1 Cup Vava Vanilla Dilettoso Mix
- 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.
