In any case… the one thing that I think spans both occasions is pumpkin pie! Most other pumpkin treats fall more into the Halloween class it appears, yet pie some way or another sneaks past. Actually I figure it ought to be an all year thing, as usual in-season as brownies, yet two entire months is great as well.
They qualify as fun since they are biscuit container estimated, yet they likewise qualify as Thanksgiving table exquisite on the grounds that I didn't paint jack-o-lamp faces on them with dissolved chocolate? Restriction.
The outside layer. I went a marginally unexpected way in comparison to my standard style. I've made a lot of oat flour outside layers previously, however they are simply never my top pick. Oat flour is a bit unreasonably chewy for the pie-outside employment. A long way from the perfect, flaky, immaculate pie outside layer surface.
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INGREDIENTS
CRUST
- 1 1/2 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp water
- 1 cup pumpkin puree
- 1/2 cup baked and mashed sweet potato
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
- Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
- Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
- Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
- Preheat the oven to 375F.
- Visit bit.ly/2OGYKkj for full instructions.
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