Pumpkin Pie Crunch
PUMPKIN PIE CRUNCH
What to use
(Optional) Prepare the short break cookie mix as directed place in plastic and Refrigerate for up to 2 hours
Prepare the magic bar cookie mix as instructed on package
Grease muffin pan
Make magic bar mix into 18 balls, flatten balls and mold to muffin tin by pressing down to make sure they are not to thick in the muffin tin
Bake at 350 for 8-10 minutes
Prepare filling mix:
Mix pumpkin, heavy cream, brown sugar, white sugar, pumpkin pie seasoning, vanilla extract, cinnamon mix well. This is when I taste test to make sure it’s perfect and finally mix in the eggs
Fill the muffin tins with the pumpkin mix
sprinkle the top of each with Keto Candy Girl Pumpkin Pecan cookie mix
Top with a sliver of butter
(Optional) Add unbaked shortbread shaped cookie on top
bake for 25 minutes.
Baking times may vary with different ovens. When you can insert a toothpick and it comes out clean it is ready. Serve warm with a scoop of keto ice cream
4 net carbs per serving
Short bread cookie shapes: to make your mini crunch pies more festive separate the cookie mix and add food coloring and use mini cookie cutters to cut festive shaped to add to the top of your crunch pies. Remember to roll them thin as they will get expand as you bake them.
You can also bake the mini cookies separately and place on top of each mini pie.