Mini Pumpkin Pies

The name says it all folks – This is a darn tasty recipe for simple, delicious and adorable Mini Pumpkin Pies :)

Not to toot my own horn BUT these lil babies turned out perfectly the first time around – toot! toot! I was worried that making them in a muffin tin instead of as one normal pie would mess with baking time and consistency. Turns out that making lil pies is pretty simple (time consuming, but definitely simple) and I like that!

I started with this recipe from Livin’ Paleo Cuisine as a base and adapted for my mini experiment. I loved that the pie filling and crust only used 4-5 ingredients each and it was all natural and pretty light on the artificial sweeteners.

If you want a sweet and fluffy whipped topping for your pies, check out my suuuuper simple and yummy Dairy Free Whipped Topping recipe.

*Disclaimer: The crust part is a bit tedious but totally worth it. If you don’t have time or patience to gently mold 12 pie crusts, I recommend using the same mix to make 1 normal sized pie.

Hey, Heather Angel

Tools Needed:
food processor, muffin tin, rubber spatula, patience

Ingredients:
PIE FILLING
2 eggs
1 cup pumpkin puree
1 tablespoon honey
1 teaspoon pumpkin pie spice

PIE CRUST
3 cups almond meal
3 tablespoons coconut oil
1/2 teaspoon salt
2 eggs

Instructions:
Preheat oven to 325°F. Pre-grease muffin tin with coconut oil. Combine all PIE CRUST ingredients into food processor and pulse until a dough ball forms. Using your hands, divide dough into 12 balls and plop into tins (so you can make sure you have enough). Begin molding the dough into cups by gently pressing with your finger tips along the inside of the tin. Be careful to not make any thin spots – you want the dough to be as evenly spread as possible. It’s pretty oily so it’s really easy to mold and shape how you need to. Once it looks pretty, repeat with the rest of ’em until you’ve got 12 beautiful lil pie crusts. Now, in a large bowl, whisk together your eggs. Then add the rest of the PIE FILLING ingredients and blend until well combined and smooth. Scoop filling into the cups (evenly divided, of course) and place in the oven. Bake until golden brown and the crust edges pull away from the pan – should take about 50 minutes to an hour, just keep checking on ’em. Allow to cool completely (if you’re patient enough for that) and enjoy!

  PS – Eric found out that they fit perfectly on top of a travel cup/mug of coffee!
PS – Eric found out that they fit perfectly on top of a travel cup/mug of coffee!

4 Comments Add yours

  1. theveganmuffinwoman says:

    These are sooo cute! love how you made them in the muffin tins!

    Like

    1. Heather says:

      Thanks!! They were almost too cute to eat…. almost ;)

      Like

  2. Heather says:

    Reblogged this on Painted Fork and commented:

    The perfect treat for fall — mini pumpkin pies that are paleo and gluten free!

    Like

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