MINI PUMPKIN PIE CUPS

Ingredients 

3 small CrepiniⓇ  Egg Wraps with Cauliflower
1 can of pumpkin puree (15 oz)
1 tablespoon pumpkin pie powder
1 tablespoon of sugar
2 oz of whipped cream (optional)
⅛ teaspoon sea salt

Directions for the cups

1. Preheat the oven to 200°F.
2. Spray ramekins with oil to prevent the Crepinis from sticking.
3. Bake for 200°F for 10-12 minutes until slightly crispy .
4. Leave to the side to cool.
5. Carefully remove the Crepini cups from the ramkins.

 

Directions for the pumpkin puree 

1. Add the pumpkin puree to a pot on low heat.
2. Add sugar, pumpkin powder and salt to the puree.
3. Stir until this puree thickens.
4. Let it cool down.
5. Slowly pour the pumpkin mix into the mini cups.
6. Add powdered sugar and whipped cream (optional).

 

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