Healthy Mini Pumpkin Pies
Healthy Mini Pumpkin Pies are perfect for breakfast, a light snack, or a healthy dessert. My pies have the same texture and flavor as traditional pumpkin pie.
I got home this afternoon from a weekend in Iowa. We spent time with family and celebrated my cousin’s wedding at Prairie Moon Winery in Ames. Even though summer is drawing to a close and it’s still almost 90 degrees outdoors tonight {yikes}, I couldn’t wait any longer to share my first pumpkin recipe of the year.
A few weeks ago, Illinois declared pumpkin pie as the official state pie. Illinois produces most of the pumpkin consumed in the U.S. {close to 85%}. To celebrate I created a healthier version of pumpkin pie as my first fall recipe this year. My Healthy Mini Pumpkin Pies are gluten free, dairy free, and are sweetened with pure maple syrup.
I baked these mini pies in a muffin tin and the texture turned out exactly like traditional pumpkin pie. My pies would be delicious topped with vegan whipped cream for dessert. Gimme Some Oven’s recipe for Coconut Whipped Cream looks insanely good!
Healthy Mini Pumpkin Pies
Ingredients
- 1 can pumpkin puree {15 ounces}
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1 1/4 cups milk {I used cashew milk}
- 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
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Preheat oven to 350 degrees.
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Mix pumpkin puree, eggs, maple syrup, vanilla extract, and cashew milk. Add the dry ingredients: coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until combined.
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Fill lined muffin cups 3/4 full. Sprinkle cinnamon on the top of each mini pie.
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Bake for ~20 minutes, until a toothpick comes out clean.
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Keep refrigerated in a covered container. The pies will last chilled for up to one week.
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
