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Mini Pumpkin Pies

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 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!