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No-Bake Mini Chocolate Pumpkin Pies with a Gingersnap Crust
Servings 6 servings
Ingredients
Pumpkin Pie:
- 1 can 15 oz organic pumpkin puree
- 2 tsp cocoa powder
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp light brown sugar or sweetener of choice to taste
- 1 cup enjoy life mini chocolate chips
Gingersnap Crust:
- 1 c Mi-Del gluten free gingersnaps
- 1 c Back to Nature honey oat grahams
- 3-4 tbsp coconut oil or grass fed butter
Instructions
Pumpkin Pie:
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Melt the chocolate chips (microwave or stove-top)
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Combine all ingredients into a blender and blend until smooth
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Serve crust-less or set aside and prepare crust
Gingersnap Crust:
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Combine gingersnaps and graham crackers in a food processor and process until crumb consistency
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To make a gluten free option omit graham crackers and just use 2 cups gf gingersnaps
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Add oil or butter slowly and process until sticky
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Add to 9-in pie plate or divide between 6 mini ramekins
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Top with pie filling and allow to set in refridgerator for at least 2 hours
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Top with coconut cream for a dairy free option or regular fresh whipped cream.