Mini Pumpkin Pies with Gingersnap Crusts

Gingersnap Crust Ingredients

Pumpkin Pie Filling Ingredients

Crush gingersnaps and chop pecans in blender or food processor.

Add coconut oil and stir until mixture resembles wet sand.

Press 1 T of crumbs into each muffin cup. Bake 6-8 minutes.

Beat eggs and whisk in maple syrup, pumpkin pie spice, cayenne, black pepper, vanilla, and salt. Add pumpkin puree and stir.

Fill muffin cups with the pumpkin mixture. Bake 20-30 minutes.

Let them cool completely. Enjoy just the way they are, or...

Top with white chocolate drizzle, gingersnaps dipped in chocolate, or whipped cream.

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Mini Pumpkin Pies with Gingersnap Crusts