Mini Paleo Pumpkin Pies Recipe

Introduction

These Mini Paleo Pumpkin Pies are a delightful fall treat that’s both grain-free and naturally sweetened. Perfectly spiced and packed in a convenient bite-sized form, they make a great dessert or snack for the whole family.

Ingredients

• 2 cups (200g) almond flour
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 egg, room temperature
• 2 tablespoons honey or maple syrup
• 2 tablespoons melted coconut oil
• 1 cup (250g) pumpkin puree
• 1/2 a large (80g) ripe banana
• 1 large egg
• 1 tablespoon honey or maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 tablespoon coconut cream

Instructions

1. Step 1: Preheat the oven to 160°C (350°F) and grease a standard 12-cup muffin tin.
2. Step 2: In a large bowl, mix together almond flour, baking soda, pumpkin pie spice, and sea salt until combined.
3. Step 3: Add the egg, honey (or maple syrup), and melted coconut oil, stirring until fully combined. Note that if the coconut oil hardens, the egg may have been too cold.
4. Step 4: Divide the dough into 12 even balls. Place each ball into a muffin tin cup and press down with your hands to form a cup shape. The dough should fill about three-quarters of the muffin tin height. Bake for 11-12 minutes or until lightly golden.
5. Step 5: While the crusts bake, prepare the filling by adding pumpkin puree, ripe banana, egg, honey (or maple syrup), coconut cream, pumpkin pie spice, and vanilla extract to a blender. Blend until smooth and well combined.
6. Step 6: Spoon about 2 tablespoons of the pumpkin filling evenly into each baked crust. Gently shake the tin on the countertop to smooth the filling.
7. Step 7: Return the pies to the oven and bake for 25-30 minutes, or until the filling is just set. Allow the pies to cool completely in the muffin tin before removing. To remove, gently run a butter knife around the edges of each crust, then flip the pies onto your hands.

Tips & Variations

• For extra richness, top each pie with a dollop of coconut whipped cream before serving.
• If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, and cloves.
• Make sure the egg is at room temperature before mixing to prevent the coconut oil from solidifying.
• Use maple syrup instead of honey to keep the recipe vegan-friendly.

Storage

Store the mini pumpkin pies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before eating. Reheat gently in a low oven or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time. Just be sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Are these pies suitable for someone with nut allergies?

This recipe uses almond flour, so it is not suitable for nut allergies. You could try substituting with a seed flour like sunflower seed flour, but results may vary.

Mini Paleo Pumpkin Pies Recipe

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★★★★★

4.8 from 736 reviews

• Author: Julian
• Total Time: 1 hour
• Yield: 12 mini pies 1x
• Diet: Gluten Free

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Description

These Mini Paleo Pumpkin Pies are a delightful, grain-free treat perfect for a healthy dessert or snack. Made with a buttery almond flour crust and a creamy pumpkin filling naturally sweetened with banana and honey, these single-serve pies offer the cozy flavors of pumpkin pie without any gluten or refined sugar. Their perfectly portioned size and simple ingredients make them an ideal paleo-friendly dessert for the fall season or any time you crave a wholesome sweet treat.

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Ingredients

Scale 1x2x3x

Crust Ingredients

• 2 cups (200g) almond flour
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 egg, room temperature
• 2 tablespoons honey or maple syrup
• 2 tablespoons melted coconut oil

Filling Ingredients

• 1 cup (250g) pumpkin puree
• 1/2 large ripe banana (approximately 80g)
• 1 large egg
• 1 tablespoon honey or maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 tablespoon coconut cream

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Instructions

1. Preheat oven and prepare muffin tin: Preheat your oven to 160°C (350°F) and grease a standard 12-cup muffin tin thoroughly to prevent sticking.
2. Make the crust mixture: In a large bowl, mix together the almond flour, baking soda, pumpkin pie spice, and sea salt until evenly combined.
3. Add wet ingredients to crust: Add the room temperature egg, honey or maple syrup, and melted coconut oil to the dry ingredients. Stir well until the dough comes together. Note that if the coconut oil begins to harden, it means the egg was too cold, so make sure the egg is room temperature before mixing.
4. Form the crust cups: Divide the dough into 12 even balls. Press each ball into the muffin tin cups with your hands, shaping the dough up the sides to form a shallow cup about three-quarters up the muffin tin walls.
5. Bake the crusts: Bake the crusts for 10-12 minutes or until they turn lightly golden. This pre-baking helps to set the crust before adding the filling.
6. Prepare the pumpkin filling: While the crusts bake, combine the pumpkin puree, ripe banana, egg, honey or maple syrup, coconut cream, pumpkin pie spice, and vanilla extract in a blender. Blend until smooth and well mixed.
7. Fill the crusts: Evenly divide the pumpkin filling among the 12 pre-baked crust cups, about 2 tablespoons each. Gently shake the muffin tin to level the filling and smooth the surface.
8. Bake the filled pies: Return the filled pies to the oven and bake for 25-30 minutes, or until the filling is just set and no longer jiggly.
9. Cool and remove: Allow the mini pies to cool completely in the muffin tin. To remove, carefully run a butter knife around each crust’s edge and flip each pie out onto your hands to keep them intact.

Notes

• Make sure the egg used in the crust is at room temperature to prevent the coconut oil from hardening during mixing.
• You can substitute maple syrup for honey to keep the recipe vegan-friendly but note this changes the diet classification.
• Ensure the pumpkin puree is unsweetened and pure pumpkin, not pumpkin pie filling, for the best flavor.
• Allow pies to cool fully before removing to avoid cracking or breaking the crust.
• Store leftover pies in an airtight container in the refrigerator for up to 4 days.
• Reheat gently before serving or enjoy chilled.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: paleo pumpkin pie, mini pumpkin pies, grain-free dessert, paleo dessert, almond flour crust, healthy pumpkin pie, gluten free pumpkin pie