Mini Pumpkin Pies

INGREDIENTS:

Crust:

• 1/4 cup Earth Balance (vegan margarine).
• 1/4 cup sucanat (brown sugar probably works)
• 1 cup spelt flour.
• 1/4 cup milled flax.
• 1 tablespoon cinnamon.
• 1-2 tablespoon almond milk (if crust is dry- mine was).

Filling:

• 1/2 tablespoon baking powder.
• 1 tablespoon vanilla.
• 1/2 teaspoon cinnamon.
• pinch nutmeg.
• 1/4 cup Whole Wheat Pastry Flour.
• 1/4 cup cane sugar (or regular white).
• 1/4 cup canned pumpkin.
• 1/4 cup almond milk.
• Dark Chocolate chips (optional).

DIRECTIONS:

• Mix crust together with a hand blender in a medium sized bowl. Place approx 1 tablespoon of crust in a regular muffin tin. Press down to create a mini crust making sure the crust comes up on the sides a bit. 
• Add approximately 2 teaspoons of filling and top with dark chocolate chips if preferred. Bake at 350F for 15-20 minutes. Makes 8-12 bites depending on how thick you make the crust. Ours made 10.

Source: http://ohsheglows.com/