Everyone will love this healthy version of the American holiday favourite, pumpkin pie. These healthy mini pumpkin pies are super easy to make, and are so totally adorable, I literally can’t even! Plus, no one will go home hungry, because they are gluten free, dairy free, sugar free, and vegan friendly. Oh and did I mention they are seriously YUM.
Mini Pumpkin Pies
Mini pumpkin pies, the perfect healthy treat for the holidays!
- Tart Cases
- 1 cup of almond flour or almond meal
- ½ cup of unsweetened desiccated coconut
- 2 tablespoons of coconut oil (melted)
- 1 tablespoon of rice malt syrup
- pinch of salt
- 1/2 cup of raw unsalted cashews (soaked for at least 2 hours)
- 1/4 cup of almond milk
- 2 tablespoons of rice malt syrup
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of mixed spice
- 1/2 teaspoon of vanilla powder or vanilla essence
- 1/2 cup pumpkin puree
- 6 halved pecans to serve
- Step 1 Preheat oven to 160 Celsius or 320 Fahrenheit.
- Step 2 Grease a 12 hole mini muffin tin with coconut oil.
- Step 3 Mix all the tart case ingredients together in a bowl until well combined. You will know the mixture is ready when you can squeeze it in your hand and it sticks together.
- Step 4 Gently press a heaped teaspoon of mixture into each hole, so that the base and sides are fully covered.
- Step 5 Place in oven and cook the tart cases until golden, this should take between 5 and 10 minutes.
- Step 6 Remove from the oven and leave to cool completely before turning onto a wire rack. You might need to twist the case, but they should come out quite easily.
- Step 7 The tart cases will still be soft when removed from the oven, but will firm up when cooled. If the base rises slightly during cooking, just poke it down gently with your finger when the cases are still soft.
- Step 8 Place all the filling ingredients into your food processor and mix until the filling is smooth, scraping down the sides if you need to, and place in the fridge until the tart cases have completely cooled.
- Step 9 Spoon the filling into each case, and top with a pecan
- Are you paleo? You can easily make these healthy mini pumpkin pies paleo friendly by substituting honey or maple syrup for the rice malt syrup.
- Hip hip hooray for pumpkin puree. Yes you can use the canned stuff, but I always keep a stash in my freezer. Next time you have some leftover pumpkin, just steam it, mash it, and freeze it in 1/2 cup portions in zip lock bags.
- You will probably have some filling left over, but don’t worry. It makes a delicious breakfast topping on oats, pancakes or waffles, or just make some extra pie cases, nobody said no to extra pie, ever!
- This recipe uses Australian tablespoons which, are generally bigger than tablespoons in the UK and USA. If you are unsure 4 teaspoons equals 1 Australian tablespoon.
If you make my healthy mini pumpkin pies remember to share them with me on Instagram. I love seeing and sharing your creations. Find me at @youtotallygotthis Oh and use the hastag #youtotallygotthis so I can find you!
Or let me know what you think of the recipe in the comments below. What’s your favourite quick and healthy holiday treat?