Thanksgiving Menu Series - Dessert

We end the Thanksgiving Menu series with - of course - dessert!

 

We all know of and have a typical Apple Pie and Pumpkin Pie recipe, so I won't duplicate those here...well, not entirely anyway!

 

Happy Thanksgiving!

 

 

 

 

 

 

Apple Pie Mini's

 

Apple pie is a favorite for many, but these are not only perfectly proportioned, you don't have to worry about slicing a whole pie evenly and everyone can just grab their mini's with ease.

 

Ingredients

Crust:

3/4 c tapioca flour

3/4 c coconut flour

1/4 c water

1/4 tsp salt

6 Tblsp coconut oil, melted

6 Tblsp pure maple syrup

1 1/4 c diced apples

2 tsp vanilla extract

Filling:

3 c chopped apples

3/4 tsp cinnamon

1/4 tsp allspice

3 Tblsp pure maple syrup

 

Preheat oven to 350 F.

For crust:

Mix dry ingredients in a medium bowl.

Microwave 1 1/4 apples until softened (about 1 minute)

In a small bowl, blend with an immersion blender - softened apples, water, coconut oil, maple syrup.

Add to the dry ingredients and mix until you have a workable dough (add a bit of water if dough is too dry).

Divide the dough into sixths and roll between two sheets of parchment paper until 1/4" thick.

Press into individual mini pie pans (or muffin pans), covering bottom and up sides.

For filling:

In a saucepan, heat all filling ingredients until apples are softened.

Add filling to mini pie pans (or muffin tins).

Bake for 22-25 minutes.

Allow to cool

 

 

Pumpkin Pie Mini's

 

There's no doubt that, by now, you have been inundated with pumpkin-flavored everything!  You may be really tired of it all or not, but these little mini pumpkin pie morsels are:

1.  Too good to miss

2. The perfect mini portion for those that might want to try a bit of several desserts on Thanksgiving

With a tasty chocolate crust because...well...chocolate and pumpkin are a delicious pair!

 

Ingredients

Crust:

1/2 c unsweetened coconut flakes*

1/2 c sesame seeds (ground up into a flour)

3 Tblsp cacao powder

1 Tblsp coconut oil

1 Tblsp vanilla

3 Tblsp pure maple syrup (or raw honey)

1 Tblsp flax meal

Filling:

1 c canned pumpkin puree

1/4 c cashews (or any nut)

2 Tblsp coconut oil

1-2 Tblsp pure maple syrup

1 tsp pumpkin pie spice

dash of vanilla

 

For crust:

Place all ingredients in food processor and pulse until dough sticks together, soft and slightly sticky.

Place dough into mini pie tins** (or muffin tins) and press into bottom

For filling:

Place all ingredients into food processor until smooth and creamy.

Pour on top of chocolate dough in pie tins (or muffin tins).

Chill for 3-4 hours and remove from pans.

 

 

*You can replace coconut flakes with any grinded nut.

 

*It helps to use pans with a removable bottom like this: