A Thanksgiving dinner is not complete without pumpkin pie for dessert, and this year, consider serving a fun take on this classic fall treat. Holistic nutritionist and Glitter Guide contributor, Kara Stout, is here to provide an easy-to-make recipe for mini pumpkin pies that provide a sweet ending to a delicious meal. Get all the yummy details below!
‘Tis the season for treating ourselves to some pumpkin pie! And the best part is there can be health benefits to eating this fall favorite (yes, truly—I do not kid about pumpkin pie!). If you’re like me and adore pumpkin pie, then my hope is that you will love this homemade, simple recipe I created with minimal ingredients.
I first chose a gluten-free crust I like to purchase at Whole Foods. This eliminates the step of making your own crust, which to many, can feel overwhelming. Purchasing the crust ahead of time makes this recipe a piece of cake (or should we say ‘pie’?)! However, if you enjoy making your favorite homemade crust, definitely go for it!
Now for the health benefits. Pumpkin is full of vitamin C, fiber (which can help us feel full longer and can help us not overeat), potassium and antioxidants. I added in some flaxseed for even more fiber, heart healthy omega-3s and plant-based protein. These minis also are dairy-free and refined sugar-free. I used coconut sugar, which is an unrefined, low-glycemic natural sugar that sweetens baked goods really well—I love baking with it! It does make your pumpkin pie filling a bit darker than the typical pumpkin pie, just so you know when making it, but I found that I loved the turnout of this deep fall color.
In addition to the healthy ingredients and healthier swaps used for this recipe, I must say it’s also delicious and is the perfect treat to satisfy your favorite fall indulgence! These minis pair perfectly with a cup of hot tea, coffee or a small glass of almond milk. Enjoy!
Gluten-Free Mini Pumpkin Pies
Makes 4-5 mini pies.
- 3 frozen gluten-free crusts (I used the brand Wholly Wholesome)
- Almond extract
- 1 15-ounce can organic pumpkin (with BPA-free lining)
- 2 organic eggs, lightly beaten
- ¾ cup coconut sugar
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- 2 tablespoon flaxseed
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup unsweetened almond milk
- Let pie crusts thaw for about 10 to 15 minutes.
- Roll out dough using rolling pin.
- Cut into circles to fill in your mini pie dishes/pans.
- Brush on a little almond extract to the bottom and sides of the dough. Pour almond extract into a small bowl and brush onto dough (this is my little recipe secret—I love almond extract!).
- Using a fork, poke holes into the bottom and sides of dough.
- Place onto a baking sheet.
- Preheat oven to 425 F.
- For your pumpkin pie filling, use a medium mixing bowl and add in all filling ingredients and whisk well, making sure it’s combined nicely.
- The filling will be a little soup-y. That’s totally normal and OK for this recipe!
- Pour filling into dough-filled pie pans.
- Bake in oven for 10 minutes at 425 F.
- After 10 minutes, reduce oven temperature to 350 F, but don’t take pies out of oven.
- Bake for 15 additional minutes on 350 F and take out pies if using the 4-inch tart pans. Let cool.
- If you’re using 6-inch pie dishes, these need additional baking time, so keep them in the oven for approximately 40 to 45 more minutes. Halfway through this baking period, I noticed the crust was looking perfect and I didn’t want it to burn, so I quickly took the pies out to cover the crust with tin foil, and then placed back into oven.
- Baking times do vary, so please keep an eye on your pies.
- If you’re using fall pie crust cutters, roll out dough, use cutters and bake in oven at 350 F for about 18 to 20 minutes or until a golden brown.
- Let pies cool. Slice, share and enjoy!