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Product Used In This Recipe

Bundt® Brownie Pan

See Product

Mini Pumpkin Pie Bundts with Chai Whipped Cream

Prep: 10 Minutes


Cook: 35 Minutes


20 Servings


The best part of pumpkin pie made in a mini Bundt pan! These crust-less mini pumpkin pie Bundts take the delicious pie filling and are baked into mini bite desserts, topped with a sweet chai whipped cream and maple pecan topping. A great mini pie alternative on Thanksgiving! (Can be made gluten free and dairy free)

  • Ingredients
    • 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
  • Directions

      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.

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Product Used In This Recipe

Bundt® Brownie Pan

See Product

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