Mini Paleo Pumpkin Pies: Delicious Bite-Sized Treats for a Healthier Fall
Delicious bite-sized treats perfect for a healthier fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 eggs
- 1/4 cup coconut milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, honey, vanilla extract, and salt until combined.
- Press the mixture into mini muffin tins to form crusts.
- In another bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, eggs, and coconut milk.
- Pour the pumpkin filling into the crusts.
- Bake for 20-25 minutes or until the filling is set.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- These pies can be frozen for longer storage.
- Feel free to adjust spices according to your taste.
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.glutenfreez.com/mini-paleo-pumpkin-pies-recipe/