Pumpkin Pie Cupcakes

This recipe makes 5 mini pies!

Crust:

1/2 cup of pecans1 tablespoon of organic coconut sugar1/4 teaspoon of cinnamonSalt, to tastePreheat the oven to 400 degrees. Line a cupcake pan with 5 cupcake cups.Blend all the ingredients together in a food processor, until it forms a dough that comes together in your hands. Divide it evenly into 5 cupcake tins, and press the mixture down to make sure it's tightly packed. Bake for 5-7 minutes or until the crust is browned. Remove from the oven while your making the filling.Turn the oven down to 275 degrees

Filling:

1/4 cup of pumpkin puree2 tablespoon of applesauce1 egg1 tablespoon of coconut sugar1 tablespoon of pure maple syrup1 teaspoon of cinnamon powder1/4 teaspoon of good vanilla extracta pinch of salt5 Jumbo Marshmallows for the toppingWhisk all the ingredients together in a bowl, and then divide the mixture evenly into the cups. Bake the pies at 275 degree for 20-25 minutes or until a toothpick is inserted and comes out cleanly.

Looking for Thanksgiving dessert ideas for this year's feast?  Well look no further.  I've got you covered. Whether you need a dairy free, gluten-free, pumpkin-filled or finger-foodie, sugary table centerpiece, I have three delicious recipes that will cover it all. I'm talking 

Mini Pumpkin Tarts, Chocolate Coconut Pecan Pies, and Pumpkin Brittle

 to break off and send home with your guests.  You choose. They're all sure to blow you and the family/friends away !

Remove the cupcakes, turn the oven up to "Broil" and then top them with a giant marshmallow (cut in half) and place them under the broiler, until toasted. Remove them and enjoy.