What’s Fall without treats full of pumpkin? I was a fan of pumpkin even before Starbucks came out with their pumpkin coffees, so you know I’m a true blue pumpkin lover.

These pumpkin bites are great because you can bring them to a party as finger food, you can throw them in a lunch bag, or you can just eat one as a snack while you hide out in the pantry so you can’t hear the ding and beep of the cellphone.

Pumpkin Bites
the crust
1 cup almond meal
1/4 cup coconut flour
1 tsp salt
1 tablespoon arrowroot flour
1 egg
1 tablespoon water
1 tablespoon lard
Coconut oil

In a food processor, combine all dry ingredients. In a small bowl, beat the egg, water, and lard. Add this to the mixture in the food processor, and blend. This will quickly form a ball of dough.

Grab a muffin tin and liberally grease each muffin hovel with coconut oil.

Break the dough up into a little ball about 1″ in diameter. In your hands, press the ball flat, being sure to keep it solid. Press the dough circle into the muffin tin, letting a little curl up the side. Don’t make these too thick, or you’ll get a mouthful of dough. Set the tray aside while you make the filling.

the filling
1 cup pumpkin purée
1 tablespoon maple syrup
1 teaspoon clove
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt
4 egg yolks
1 egg
1/4 cup of coconut cream

In a mixing bowl, combine pumpkin, spices, vanilla, and maple syrup. Blend this wells to ensure all your spices are evenly distributed. Add in the egg, egg yolks, and coconut cream. Blend well again, but not too long. Dollop a spoonful if the mixture into each adorable little pie crust in the muffin tin. Bake at 350 degrees Fahrenheit for about 30 minutes or until they’re golden brown.

Let cool before eating. One reason for this is that burning your tongue is no fun at all. The second is that the flavor will be stronger when it’s cool.

Enjoy!