These Mini Pumpkin Pies are dairy + gluten free and make the most delicious healthy holiday dessert that would be a perfect addition to your Thanksgiving table.
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MINI PUMPKIN PIE RECIPE
1 (15 ounce) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter.
Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt.
Use a hand mixer to mix until everything is well combined.
Dived the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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First!!!!
+Gisel R. Being first is exciting… I get it 😉 Lets all get along!!
+Mystic zodiac That’s how you ask a question? Interesting…
@Gisel R. Yes.. Duh
@Clean & Delicious well, alright
I am SO excited to share this recipe with you all!! It’t the first time I’ve ever made a pumpkin pie recipe that I thought was worthy of sharing and I promise you they are SO good!! I can’t wait to hear what you think… this may just be your new favorite pumpkin pie recipe. XO- Dani
Would you recommend to soak these raw pecans for 3 or 6 hours before? I read that helps to rid off toxins and digestion.
I want to try these and that is the perfect time for me. I don’t like pecans so if you mind can I use the almonds instead?
Totally agree on the 4 cup food processor. Costco has them on sale this week!
Great tip!! Thank you!
Are these vegan delicacies?
They have an egg in them so not vegan 🙁
Sub chia eggs and applesauce imho
The pumpkin pies look lovely. & so do you :))
Thank you!
Ohhhh I’m so excited to try this! Looks so YUMMY! I want to make them NOW. LOL
Yay!!! Enjoy them + thanks for watching.
I needed a recipe that did not include anything with flour or that was not Keto friendly. Such a great alternative from the usual desserts for the holidays. I definitely plan on making this. Thank you!
So excited you found the right one!! Enjoy it.
+Clean & Delicious Thank you, again!
im going to make these this Thanksgiving
Yay!!! Enjoy them,
Thank you sharing this wonderful recipe.. can’t wait to try for my dairy free princess
It’s my pleasure. Enjoy them!!
I’m so glad and blessed to have found your channel n ig.. #Jerseymoms #momof2
Looks amazing can I use any nut? Like almonds maybe??
yes…. walnuts would work too!
+Clean & Delicious ok thank you!
I am gonna sub cashews
Can you use almond or walnuts instead of pecans?
Imho. Yes. But I am gonna use cashews
If you want to keep it totally dairy-free, use coconut whip to top it!
It is already dairy free. The topping prob is more of the coconut whip.
+shippermd I know it’s dairy-free– she commented to top it with fresh whipped cream– I was just pointing out to keep it dairy-free by using coconut whip.
That recipe can spike a diabetics insulin levels
There is no processed/refined sugars in this to spike it, tho. And if you are so sensitive that it spikes from the pure, organic, unsweetened maple syrup in it…the protein from the eggs as well as the cinnamon should help to curb any spikes imho.
I wd def’ cut the maple syrup by 1/2/ in the filling part. I prefer slightly sweet. If that’s not quite sweet enough, I’d add a pinch of stevia. In most recipes, I use 1/3 the sugars called for n ppl don’t seem to even miss it!
As a Type 1 diabetic I wear a continuous blood glucose monitor and yes maple syrup spikes blood sugar, so does pumpkin, however there might be enough protein to slow it done. But once it spikes, the fat holds insulin at high levels. If you have a healthy pancreas you might not have a spike. I’ll make the recipe and see what it does to my BG.
Thanksgiving desert, sort out!Though I am gonna replace the eggs with Flax”egg” cause we are vegan. Thank you 🙂 By the way do you recommend 2 flax eggs or 3?
Probably 3
The recipe is interesting…..mam
I’m sure that I’ll try this pumpkin pie as soon as possible to me…..tqs for sharing this mam.
…..
Do you have a suggestion for coconut substitute? TY!
Dates or mix coconut oil with almond flour