Mini Pumpkin Pie with Sweet Coconut Cream

Ingredients for Pie Filling

• 1-15 oz. can pumpkin puree
• 1/2 cup xylitol
• 2 Tbsp. pure maple syrup
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup of almond flour
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda

Ingredients for Sweet Coconut Cream

• 2 chilled cans of coconut milk
• 2 Tbsp. of xylitol
• 1 tsp. of vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Mix the pumpkin, xylitol, maple syrup, eggs, vanilla extract and almond milk.
3. Add the almond flour, salt, spices, baking powder and baking soda to the mixture.
4. Fill a small ramekin or cupcake papers with the batter.
5. Bake for 40 minutes and let cool. Chill in the fridge for 30 minutes.
6. Take the thick cream off of the coconut cans and mix in the xylitol and vanilla extract. Chill in the fridge for half an hour. Top with sweet coconut cream and sprinkle more spices & crushed walnuts on top and serve.