Mini Pumpkin Pie Bundts with Chai Whipped Cream

Pumpkin Pie Bundts:

• 1 30 oz can pumpkin pie mix
• 2 eggs
• 2/3 cup coconut milk
• 4 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Maple Pecan Topping:

• 1 cup chopped pecans
• 1 Tbsp coconut oil
• 1 Tbsp brown sugar
• 1 tbsp maple syrup
• 1 tsp cinnamon
• Pinch of salt

Chai Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/8 tsp cardamom

Bundts:

Preheat oven to 350°F. Prepare Bundt Brownie Pan with baking spray containing flour. Combine first 6 ingredients in a large bowl until fully mixed. Fill each cavity ¾ full or a little over with the pumpkin mixture. Gently tap pan on countertop to remove air bubbles. Bake for 30-35 minutes or until pies begin to pull away from the edges of the pan. Cool in pan for 2-3 minutes before inverting onto a platter. Repeat with remaining mixture.

Maple Pecan Topping:

While Bundts are baking, prepare pecan topping. In a small sauce pan over medium-low heat, slowly roast chopped pecans, about 3-5 minutes. Make sure not to burn pecans at this point. Add coconut oil, brown sugar, maple syrup, cinnamon and salt to the pan and thoroughly coat pecans. Saute for another 2 minutes and remove from heat. Set aside until ready to serve.

Chai Whipped Cream:

Chill mixer bowl and whisk attachment before making whipped cream. When ready, add all ingredients and beat until stiff peaks form.

Serving:

When ready to serve, pipe chai whipped cream in the center of each pumpkin pie Bundt and sprinkle with maple pecan topping. Makes 20 mini Bundts.