Mini Cinnabon Pumpkin Pies

These delicious mini pumpkin pies combine Cinnabon Glow Shake with a golden oat crust and a creamy, cinnamon-spiced pumpkin filling. Finished with a dollop of whipped cream and a sprinkle of cinnamon, they're the perfect bite-sized treat for a little Halloween indulgence.

Ingredients

Crust

• 1 cup oat flour (blended rolled oats)

• 1 serve Cinnabon Glow Shake

• ¼ cup coconut oil, melted

• 1 tbsp rice malt syrup

Filling

• 1 cup pumpkin purée

• 2 tbsp Cinnabon Glow Shake

• 1 egg

• 1 tsp cinnamon

• 1 tbsp rice malt syrup

To Serve

• Light whipped cream

• Sprinkle of cinnamon

Method

1. Preheat the oven to 180°C and lightly grease a 12-hole muffin tin.

2. Combine the oat flour, Cinnabon Glow Shake, melted coconut oil and rice malt syrup in a bowl, mixing until a crumbly dough forms.

3. Divide the mixture evenly between the muffin holes and press firmly into the bases to form the crusts.

4. In a separate bowl, whisk together the pumpkin purée, Cinnabon Glow Shake, egg, cinnamon and rice malt syrup until smooth.

5. Spoon the pumpkin filling evenly over the crusts and bake for approximately 20 minutes, or until the filling is set.

6. Allow to cool completely before removing from the tin. Finish with a dollop of light whipped cream and a sprinkle of cinnamon.

Nutrition (Per Mini Pie)

• Calories: 90

• Protein: 6 g

• Carbohydrates: 9 g

• Fat: 3 g

• Fibre: 1 g

Makes: 12 mini pies