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.
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
Calories: 79 kcal
Total Carbs: 2 g
Net Carbs: 1 g
Fats: 7 g
Protein: 2 g
