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Thanksgiving Menu Series – Dessert

November 24, 2014
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:
 
 
 
 
 
 
 

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