Healthy Mini-Pumpkin Pies

I absolutely adore pumpkin...maybe it's because I'm an October birthday but more likely it's because it's so delicious and healthy.  I found a recipe on the Huffington Post for mini pumpkin pies and of course I had to try it.  They were super easy to make and really quick although I thought they were more of a souffle than a pie.  Regardless, top with a dollop of whip cream and you will not be disappointed!!

Ingredients:
Serves 12


1-16oz can plain pumpkin
3 eggs 
1 cup milk
1/4 maple syrup
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Method:

Preheat the oven to 300 degrees. Line muffin tin.  Combine the pumpkin, eggs, milk, maple syrup, cinnamon, ginger, nutmeg, and salt in a food processor.  Blend on high until smooth, about 2 minutes. Taste to adjust.  Fill each muffin cup 3/4 the way full. Bake for 10 to 15 minutes, or until the top is slightly cracked.  Top off with whip cream and eat warm.