Servings: 6 Prep time: 40 minutes

For the Crust:

1 cup dates, pitted

1/2 cup walnuts

1/3 cup oats

1/2 tsp. sea salt

1/2 tsp. cinnamon

2 tbsp. olive oil or coconut oil 

For the Filling:

1/2 cup canned pumpkin

1/4 cup gelatin (I used Great Lakes Gelatin) 

1 Tbsp. pumpkin pie spice

1 5.4oz can coconut cream

1 Tbsp. Dr. Kellyann’s Collagen Peptides

3 tbsp. maple syrup

1 tsp. vanilla extract

For the whipped cream:

1 can (13–15 oz) full-fat coconut milk or coconut cream

Optional:

1–2 tablespoons maple syrup, or your sweetener of choice

½ teaspoon vanilla extract 

Blend all crust ingredients in a food processor until combined. It should form a “dough” or you should be able to roll it into a ball. 

Line muffin tins and dollop a spoonful of the crust mixture into each tin, pressing firmly so it covers the entire bottom. 

Then, in a medium saucepan over medium-low heat, whisk together pumpkin, coconut cream, pumpkin pie spice, Dr. Kellyann’s Collagen Peptides, maple syrup, and vanilla extract. 

Whisk until combined. 

Slowly add gelatin, 1 tablespoon at a time, whisking between each addition until well combined. Be careful not to bring it to a boil; whisk over medium-low heat. 

Once gelatin has been incorporated, remove the filling from the stove. 

Begin filling muffin tins with the gelatin mixture, then refrigerate for about 25-30 minutes until firm. 

Prepare the whipped cream by refrigerating the unopened can of coconut milk overnight. This allows the cream to separate from the liquid and solidify on top.

Scoop only the thick, solid coconut cream from the can and leave behind the clear liquid (you can save it for smoothies or cooking).

Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2–4 minutes until fluffy and light.

Serve pies with a spoonful of whipped cream and enjoy!