Stay Healthy My Friends

Mini Pumpkin Pies


Everything is better when its fun-sized…. especially pumpkin pie. More crust to filling ratio and its acceptable to eat 2-3 whole pies!!! 😉


Gluten Free | Paleo | Added Sugar Free | Dairy Free


I don’t know if you have noticed or not but almond flour and healthy baking ingredients are NOT cheap. And as a college kid I am always aware of prices at the grocery store. Thats why I am all about using what you have on hand.

In this recipe I used 3 different flours. Coconut, Almond, and Cassava. Almond is the most expensive so I like to use it sparingly. Feel free to use almond in place of cassava flour if you don’t have any though!!



This recipe has me so ready for thanksgiving. Enjoy 🙂

Mini Pumpkin Pies

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 12 Pies

Equipment

  • Muffin Tin

Ingredients

Filling

  • 1 cup Canned Pumpkin Puree
  • 2 Eggs
  • 1/4 cup Honey
  • 1 tsp Vanilla Extract
  • 1 tbsp Pumpkin Pie Spice

Crust

  • 1/4 cup Melted Coconut Oil
  • 1/4 cup Coconut Sugar
  • 2 tbsp Honey
  • 1 Egg
  • 1/3 cup Coconut Flour
  • 2/3 cup Almond Flour
  • 1/3 cup Cassava Flour (can use more almond flour)
  • 1/2 tbsp Pumpkin Pie Spice
  • 1/4 tsp Salt

Instructions

  • Combine all ingredients for the filling in a medium mixing bowl and set aside.
  • Preheat oven to 350F.
  • Spray a muffin tin with oil and line each with a small strip of parchment paper (to make removal easy).
  • Wisk oil and coconut sugar for crust in a mixing bowl.
  • Add in remaining crust ingredients and stir.
  • Form 12 equal sized balls of crust. Then press balls into the muffin tin to form the mini pie crusts.
  • Bake for 5 mins.
  • Remove from oven and spoon filling into each mini pie.
  • Return to oven for 30 minutes.
  • Let cool, then top with whipped cream or ice cream or whateva ya want!



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