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Healthy Mini Pumpkin Pies

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 mini 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

  1. Preheat oven to 350 degrees.

  2. 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.

  3. Fill lined muffin cups 3/4 full. Sprinkle cinnamon on the top of each mini pie.

  4. Bake for ~20 minutes, until a toothpick comes out clean.

  5. Keep refrigerated in a covered container. The pies will last chilled for up to one week.