The Best Mini Pumpkin Pies Recipe You’ll Ever Make

Fall is in the air, pumpkin spice is everywhere, and your cravings for a delicious, cozy treat are at an all-time high! But what if you could indulge in the rich, comforting flavors of pumpkin pie without derailing your healthy eating goals? Imagine perfectly portioned, irresistibly cute, and utterly delicious treats that are low-carb, easy to make, and packed with autumnal charm. Get ready to fall head over heels for our incredible Mini Pumpkin Pies recipe! These tiny wonders are about to become your new favorite way to celebrate the season, proving that healthy can be utterly delightful and baking can be an absolute breeze.

Why You’ll Love This Recipe

Our Mini Pumpkin Pies aren’t just a dessert; they’re a revelation! Here are four fantastic reasons why you’ll want to whip up a batch (or three) right away:

• Healthy & Guilt-Free Indulgence: Say goodbye to carb-heavy crusts and sugar rushes! With almond and coconut flour creating a delightful base and a healthy sweetener, these pies are a dream come true for anyone watching their sugar or carb intake. Enjoy a classic comfort food without the guilt.
• Perfectly Portioned & Convenient: No more slicing messy pies or battling over who gets the biggest piece! Each mini pie is a self-contained serving, making portion control effortless and serving a breeze. They’re ideal for parties, lunchboxes, or a quick, satisfying treat.
• Quick & Easy Baking: With a prep time of just 15 minutes and a total cook time of 18 minutes, you can have these delicious treats ready in under an hour. Even beginner bakers will find this recipe straightforward and rewarding, delivering impressive results with minimal fuss.
• Festive Flavors in Every Bite: The quintessential taste of autumn, captured in a tiny package! The creamy pumpkin filling, spiced with cinnamon, combined with the subtle nutty crust, delivers that warm, comforting flavor profile you crave during the cooler months. These Mini Pumpkin Pies are truly a taste of the season.

Ingredients with Measurements

Gather your ingredients and let’s get ready to create some magic!

• 🎃 1/2 cup pure pumpkin puree
• ✨ 3 tablespoons healthy sweetener (like Joy Filled Eats or your favorite erythritol/monk fruit blend)
• 🥚 2 tablespoons beaten egg (or carton egg whites for a lighter touch)
• 🥛 1 tablespoon heavy cream (or a dairy-free cream alternative)
• 🍂 1/2 teaspoon ground cinnamon
• 🌰 1.5 cups blanched almond flour
• 🥥 1.5 teaspoons coconut flour
• 🧈 3 tablespoons cold butter, cut into small cubes (or coconut oil for dairy-free)
• 💧 2 teaspoons ice-cold water

Detailed Step-by-Step Directions on How to Make the Recipe

Follow these simple steps to create your delightful batch of Mini Pumpkin Pies!

1. Step 1: Preheat & Prepare! Get your oven ready by preheating it to 350°F (175°C).
2. Step 2: Craft the Crust! In a food processor, combine the almond flour, coconut flour, and cold butter. Pulse these ingredients until the mixture resembles coarse crumbs. Then, add the cold water and process just until a soft dough comes together.
3. Step 3: Form the Shells! Divide your dough into 18 equally small portions. Press each piece firmly into the holes of a well-greased mini muffin tin, shaping them into neat little tart shells. Gently prick the base of each shell with a fork.
4. Step 4: Bake & Cool Shells! Pop the tin into the preheated oven and bake for 6 minutes. Once baked, remove them and let the shells cool in the tin for about 10 minutes.
5. Step 5: Mix the Filling! While your crusts are cooling, whisk together the pumpkin puree, sweetener, beaten egg, heavy cream, and cinnamon in a bowl until everything is smooth and beautifully blended.
6. Step 6: Fill & Bake the Pies! Spoon your luscious pumpkin filling into each prepared tart shell, filling them almost to the top. Place the tin back in the oven and bake for an additional 12 minutes, or until the filling is set and no longer jiggly when gently shaken.
7. Step 7: Chill Out! For the best texture, chill your Mini Pumpkin Pies in the refrigerator until they are completely cold. This helps them firm up perfectly!
8. Step 8: Release & Enjoy! Once chilled, carefully run a small, thin knife around the edge of each pie to gently loosen it from the muffin tin. Pop them out and get ready to enjoy your healthy, homemade treats!
   
   Pro Tip: For super easy cleanup, you can also bake these in greased mini aluminum muffin liners!

Detailed Different Ways You Can Present and Serve the Recipe

These adorable Mini Pumpkin Pies are a feast for the eyes as much as they are for the palate! Here are some creative ways to present and serve them:

• Classic Whipped Topping: A dollop of sugar-free whipped cream or coconut cream on top is always a winner. You can add a sprinkle of extra cinnamon, nutmeg, or a tiny pinch of pumpkin pie spice for an extra flourish.
• Elegant Garnishes: For a more sophisticated look, top each mini pie with a single candied pecan (ensure it’s sugar-free!), a small sprig of fresh mint, or a delicate chocolate curl.
• Rustic Dusting: A light dusting of powdered healthy sweetener (like erythritol or monk fruit blend) can give them a charming, snowy look, especially appealing during the holiday season.
• Dessert Bar Star: Arrange them beautifully on a multi-tiered dessert stand alongside other seasonal treats for a show-stopping display at your next gathering. They’re perfect for Thanksgiving, Christmas, or any fall celebration.
• Individual Treats: Serve each Mini Pumpkin Pie on a small dessert plate for a perfectly portioned end to a meal, or tuck them into lunchboxes for a delightful mid-day treat.
• Coffee or Tea Companion: These pies pair wonderfully with a hot cup of coffee, a spiced chai latte, or your favorite herbal tea. They’re the perfect accompaniment for a cozy afternoon break.

How You Can Store It and How Long Does It Last

Proper storage ensures your delightful Mini Pumpkin Pies remain fresh and delicious for as long as possible!

Once your pies are completely chilled (as per Step 7), transfer them to an airtight container. Layer them carefully, and if stacking, place a piece of parchment paper between layers to prevent sticking and maintain their pristine appearance. Store the container in the refrigerator.

When stored correctly in the refrigerator, these Mini Pumpkin Pies will last for approximately 3 to 5 days. For the best flavor and texture, it’s recommended to consume them within this timeframe. While you can freeze them (see FAQ for details), they are truly at their best when enjoyed fresh from the fridge.

FAQs

1. Can I make these Mini Pumpkin Pies dairy-free?
   Absolutely! The recipe includes dairy-free alternatives. Simply use a dairy-free cream alternative (like full-fat canned coconut milk or unsweetened almond milk creamer) instead of heavy cream, and coconut oil instead of butter for the crust.
2. What if I don’t have a food processor for the crust?
   No problem! You can achieve a similar result by hand. In a large bowl, cut the cold butter (or coconut oil) into the almond and coconut flours using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Then, mix in the ice-cold water until a soft dough forms.
3. How do I know when the pumpkin filling is fully set?
   The filling is set when it no longer jiggly significantly when you gently shake the muffin tin. The center might have a slight wiggle, but it shouldn’t look liquid. As it cools, it will firm up even more.
4. Can I freeze Mini Pumpkin Pies?
   Yes, you can! Once fully chilled, place the pies on a baking sheet and freeze until solid. Then, transfer them to an airtight, freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 1-2 months. Thaw in the refrigerator before serving.
5. Are these pies suitable for a keto diet?
   Yes, with only 1g net carb per mini pie, this recipe is perfectly suited for a ketogenic lifestyle. The use of almond and coconut flours and healthy sweeteners keeps the carb count very low.
6. Can I use regular pumpkin pie filling instead of pure pumpkin puree?
   No, it’s crucial to use pure pumpkin puree. Pumpkin pie filling already contains added sugars and spices, which would alter the low-carb and flavor profile of this specific recipe.
7. What if my crust is too crumbly or too sticky?
   If the crust is too crumbly, add a tiny bit more ice-cold water (1/2 teaspoon at a time) and pulse until it comes together. If it’s too sticky, you can add a tiny pinch more almond flour. Remember, you want a soft dough, not a wet one.
8. Can I make a larger pie with this recipe?
   This recipe is specifically designed for mini pies, which cook much faster. Scaling it up for a full-sized pie would require significant adjustments to baking times and potentially ingredient ratios. It’s best to stick to the mini format for these.
9. Do I have to chill the pies before serving?
   While you can eat them warm, chilling is highly recommended (Step 7) for the best texture. It allows the filling to firm up completely, making them much easier to handle and creating that desirable creamy, yet firm, pumpkin pie consistency.
10. Can I add other spices to the filling?
    Absolutely! Feel free to experiment with a pinch of nutmeg, ginger, or cloves to create your own signature pumpkin pie spice blend. Just be mindful of quantities, as a little goes a long way with these strong spices.

Mini Pumpkin Pies

Delightful and healthy mini pumpkin pies, perfect for a low-carb treat! These small wonders are made with a delicious almond and coconut flour crust and a smooth pumpkin filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings 18 mini pies

Calories 79 kcal

Equipment

• Food Processor
• Mini Muffin Tin

Ingredients

  

For the Crust

• 1.5 cups blanched almond flour
• 1.5 teaspoons coconut flour
• 3 tablespoons cold butter cut into small cubes (or coconut oil for dairy-free)
• 2 teaspoons ice-cold water

For the Filling

• 1/2 cup pure pumpkin puree
• 3 tablespoons healthy sweetener (like Joy Filled Eats or your favorite erythritol/monk fruit blend)
• 2 tablespoons beaten egg (or carton egg whites for a lighter touch)
• 1 tablespoon heavy cream (or a dairy-free cream alternative)
• 1/2 teaspoon ground cinnamon

Instructions

 

• Step 1: Preheat & Prepare! Get your oven ready by preheating it to 350°F (175°C).
• Step 2: Craft the Crust! In a food processor, combine the almond flour, coconut flour, and cold butter. Pulse these ingredients until the mixture resembles coarse crumbs. Then, add the cold water and process just until a soft dough comes together.
• Step 3: Form the Shells! Divide your dough into 18 equally small portions. Press each piece firmly into the holes of a well-greased mini muffin tin, shaping them into neat little tart shells. Gently prick the base of each shell with a fork.
• Step 4: Bake & Cool Shells! Pop the tin into the preheated oven and bake for 6 minutes. Once baked, remove them and let the shells cool in the tin for about 10 minutes.
• Step 5: Mix the Filling! While your crusts are cooling, whisk together the pumpkin puree, sweetener, beaten egg, heavy cream, and cinnamon in a bowl until everything is smooth and beautifully blended.
• Step 6: Fill & Bake the Pies! Spoon your luscious pumpkin filling into each prepared tart shell, filling them almost to the top. Place the tin back in the oven and bake for an additional 12 minutes, or until the filling is set and no longer jiggly when gently shaken.
• Step 7: Chill Out! For the best texture, chill your mini pumpkin pies in the refrigerator until they are completely cold. This helps them firm up perfectly!
• Step 8: Release & Enjoy! Once chilled, carefully run a small, thin knife around the edge of each pie to gently loosen it from the muffin tin. Pop them out and get ready to enjoy your healthy, homemade treats!

Notes

Pro Tip: For super easy cleanup, you can also bake these in greased mini aluminum muffin liners!

Nutrition Information (per mini pie):
Calories: 79 kcal
Total Carbs: 2 g
Net Carbs: 1 g
Fats: 7 g
Protein: 2 g