Get ready to indulge in a delightful treat that’s not only delicious but also fits perfectly into your Paleo lifestyle! These Mini Paleo Pumpkin Pies are the ultimate guilt-free dessert that will have your taste buds dancing with joy. With a creamy pumpkin filling nestled in a nutty almond flour crust, each bite is a heavenly burst of flavor that captures the essence of fall. Whether you’re hosting a gathering or simply craving a sweet snack, these mini pies are sure to impress. Read on to discover how to whip up these scrumptious little delights that are as easy to make as they are to devour!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 4 mini pies
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 cup pumpkin puree
- 2 eggs
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 4-cavity mini pie or tartlet pan by lightly greasing with coconut oil.
- In a medium mixing bowl, combine almond flour, 1 tablespoon melted coconut oil, and 1 tablespoon maple syrup. Mix thoroughly until the mixture resembles a crumbly dough that holds together when pressed.
- Press the almond flour crust mixture evenly into the bottom and sides of each mini pie cavity, creating a thin, uniform crust. Use your fingers to ensure an even distribution.
- In a separate mixing bowl, whisk together pumpkin puree, eggs, remaining 1 tablespoon coconut oil, remaining 1 tablespoon maple syrup, pumpkin spice, and salt until smooth and well combined.
- Carefully pour the pumpkin filling into each prepared crust, filling each cavity about 3/4 full to prevent overflow during baking.
- Place the mini pie pan in the preheated oven and bake for 20-25 minutes, or until the filling is set and the edges of the crust are golden brown.
- Remove from the oven and allow the mini pies to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, gently remove the mini pies from the pan. Serve at room temperature or chilled, optionally garnished with a sprinkle of additional pumpkin spice.
Tips
- Prep Ahead: To save time, you can prepare the almond flour crust in advance and store it in the refrigerator. This way, you can simply fill it with the pumpkin mixture when you're ready to bake.
- Pumpkin Puree: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which often contains added sugars and spices that can alter the taste of your pies.
- Even Baking: Make sure to distribute the filling evenly among the mini pie cavities to ensure they bake uniformly. This will help prevent any undercooked or overcooked sections.
- Cooling Time: Allow the mini pies to cool in the pan for at least 10 minutes before transferring them to a wire rack. This helps them set properly and makes them easier to remove without breaking.
- Garnishing: For an extra touch of flavor, consider garnishing your mini pies with a sprinkle of cinnamon or a dollop of coconut whipped cream before serving.
- Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. They can be enjoyed cold or warmed up in the oven for a few minutes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 5g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 55mg
