Paleo Mini Pumpkin Pies
A bite-sized version of a Fall favorite, made with only whole food ingredients!
Equipment
- Oven
- Muffin Pan
- Mixing Bowls
Ingredients
Crust:
- 2 1/2 cups almond flour
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 2 tbsp liquid egg white or 1 egg
Pumpkin filling:
- 2 cup pumpkin puree
- 2 eggs
- 6 tbsp Nutpods pumpkin spice creamer or coconut milk
- ½ cup maple syrup
- 2 tablespoons melted creamy almond butter
- 2 tsp pumpkin spice
Instructions
- Preheat oven to 350F.
- Whisk together almond flour and salt, then add melted coconut oil and maple syrup, mixing until you have the texture of wet sand.
- Add liquid egg whites and mix until you have a soft dough. Separate into 12 balls.
- Spray muffin pan with coconut oil spray and press one dough ball into each muffin tin, forming little crusts. Put entire pan in freezer while you make the filling.
- In a medium bowl, whisk together all of the ingredients for the filling until completely smooth. Pour the filling into the mini pie crusts.
- Bake for 25-35 minutes, until the centers of the pies are no longer jiggling. Let cool for two hours before serving to let the pies set. Top with coconut whipped topping and a dash of pumpkin spice and enjoy!
Nutrition
Calories: 255kcalCarbohydrates: 21gProtein: 7gFat: 17gSaturated Fat: 4gCholesterol: 27mgSodium: 116mgPotassium: 152mgFiber: 4gSugar: 13gVitamin A: 6416IUVitamin C: 2mgCalcium: 94mgIron: 2mg
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