Why These Are Special to Me
Growing up, pumpkin pie was a must-have at family dinners, but the crust always felt heavy and left me bloated. When I started experimenting with paleo recipes, I knew I had to recreate that nostalgic dessert in a way that felt good to eat.
This version has a spiced gingerbread cookie crust that perfectly complements the creamy pumpkin filling. It’s gluten-free, grain-free, and dairy-free, but still packed with flavor.
Every bite reminds me of fall gatherings around the table, but without the regret that used to come afterward.
Tips and Variations
- Substitutions: Use honey instead of maple syrup if you prefer. For a nut-free version, try sunflower seed flour in place of almond flour.
- Make It Vegan: Replace the egg in the crust with a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water) and the eggs in the filling with ½ cup mashed banana or unsweetened applesauce.
- Presentation: Top with a dollop of whipped coconut cream and a sprinkle of cinnamon for a festive touch.
Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust
- Total Time: 50 minutes
- Yield: 12 mini pies 1x
- Diet: Gluten Free
Description
A guilt-free, bite-sized twist on a fall classic, featuring a spiced cookie crust and creamy pumpkin filling. Perfect for gatherings or meal prep!
Ingredients
For the Gingerbread Cookie Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tbsp ground ginger
- 1 tbsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1 egg
For the Pumpkin Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup full-fat coconut milk
- 2 large eggs
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F and lightly grease a muffin tin.
- In a medium bowl, combine almond flour, coconut flour, spices, and salt. Stir in melted coconut oil, maple syrup, and the egg until a dough forms.
- Divide the dough evenly into the muffin cups, pressing it into the bottom and slightly up the sides to form mini crusts. Prick each crust with a fork.
- Bake the Crust:
- Bake for 8-10 minutes, just until lightly golden. Remove from the oven and let cool while preparing the filling.
- Make the Filling:
- In a large bowl, whisk together pumpkin puree, coconut milk, eggs, maple syrup, vanilla extract, and spices until smooth.
- Assemble and Bake:
- Pour the filling into the pre-baked crusts, filling each about ¾ full.
- Return the muffin tin to the oven and bake for 20-25 minutes, or until the filling is set and slightly puffed.
- Cool and Serve:
- Allow the pies to cool completely in the pan before carefully removing them. Refrigerate for at least an hour for the best texture.
Notes
Best enjoyed chilled. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 135
- Sugar: 6g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
