Two Bite Pumpkin Pies
  • 2 cups crushed ginger snaps (about 35 cookies)
  • 2.5 tablespoons of coconut oil
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 15 oz can pumpkin
  • 1 12 oz can evaporated milk
  • optional-whipped cream for topping
  1. Preheat oven to 325.
  2. In a food processor combine ginger snap crumbs and coconut oil until mixture resembles coarse meal. Spray a mini muffin pan with cooking spray and scoop about 2 teaspoons of mixture into each cup, pressing down with your fingers or the back of a spoon. Press along the sides of each muffin cup. You don't want to put too much in each, just a thin coating. Bake for 5 minutes.
  3. While those are baking combine sugar, cinnamon, salt, cloves, eggs, pumpkin and evaporated milk with a whisk until smooth. Pour into a liquid measuring cup. Fill each muffin cup with the pumpkin filling to almost the top. Carefully put in oven for 25 minutes.
  4. Let cool in pan and then using a knife, carefully scoop each one out. Top with a little whipped cream right before serving.
This recipe will make about 36-48, depending on how much of the ginger snap mixture you put in each muffin hole.

These will keep in the refrigerator for up to 5 days.
Recipe by Vegging at the Shore at