Paleo Pumpkin Piecakes

Since I've been on this new diet, I haven't had many cravings for sweet things.  But, as anyone who reads this blog can see, I don't tend to have much of a sweet tooth anyway.  Sometimes though, you just gotta have something that isn't MEAT.

Enter Pumpkin Piecakes!  Yes, I realize it's almost June.  No, pumpkins are not in season.  But pumpkin pie is my all-time favorite kind of pie, no matter what time of the year it is, and it also happens to be very Paleo-friendly, especially when made with a nut/seed crust and no sugar.  And, how fun to have little individual servings!

Just a warning to anyone who has a much sweeter tooth than I do though - this is not a super sweet desert.  It does have a sweetness brought out by the combo of molasses and coconut milk, which will satisfy a craving.

Crust:
2.5 c almonds
1 c walnuts
5 T ground flaxseed/meal
3 T butter/ghee
1 t baking soda
dash salt

Pie filling:
2 15 oz cans pumpkin
1 13.75 can coconut milk, unsweetened
4 eggs
5 T molasses
2 t vanilla
1 t each:  cinnamon, nutmeg, allspice
dash salt

Preheat oven to 350.  Grind nuts in a food processor til somewhat fine, then add butter, salt, flax meal, and baking powder and pulse til well blended.  Firmly press mixture into the bottom of the cupcake wells, and bake for 10-12 minutes.  Do not let it brown.

While crust is baking, thoroughly blend all pie filling ingredients together in a bowl.
 
When crust is done baking, remove from oven and allow to cool slightly.  Leave oven on at 350.  Pour filling into each cupcake well, to the top.  Place back in oven and finish baking for approximately 30-40 minutes, or until filling is firm and set up.  Watch edges and bottom for browning; turn oven down to 340 if browning is occurring faster than the filling is setting up.  Piecakes are done when centers are fairly firm (will continue to set up after removing from oven).

Options:  To increase sweetness, replace molasses with maple syrup.  Stevia can also be added in, but start small.  Molasses can also be drizzled on top right before eating.