If I’m being honest, I’ve loved pumpkin pie ever since I was a little girl. In fact, it was the first pie I ever made from scratch (including the filling and crust!) when I was just 9 years old.
I think there’s something to be said about nostalgia and flavor fondness, don’t you? Often we crave the food that brought us sweet memories when we were young, and now that I’m an adult I can’t help but adore any kind of pumpkin pie. Especially warm with whipped cream. JUST TOO DAMN GOOD.
FREE Pumpkin Recipe E-Book
Sign up below and get a FREE printable e-book with my best sweet and savory pumpkin recipes straight to your inbox!
Every Thanksgiving, I bake my healthy pumpkin pie and cherish it for days, secretly hoping that no one else wants a slice so I can hoard it all to myself. What can I say? It’s just really, really freakin’ good. All you gotta do is trust the pumpkin queen.
This year, I wanted to try something a little different, so I thought I’d attempt to make paleo pumpkin pie, but why stop there? What if I could combine my favorite holiday cookie and the pie together to create something even more epic?
The results were phenomenal: creamy mini pumpkin pie that are naturally sweetened with pure maple syrup, then surrounded by a fantastically spiced gingerbread cookie crust. Uhhh huh hunny.
Ingredients in mini pumpkin pies
These healthy mini pumpkin pies aren’t sweetened with the typical condensed or evaporated milk and sugar used to make traditional pumpkin pie. Instead, the filling is easily made in one bowl with simple, real, unprocessed ingredients. More importantly, these paleo pumpkin pies taste incredible and no one will be able to tell that they’re dairy free or gluten free! Here’s what you’ll need:
- Pumpkin puree: feel free to use canned pumpkin puree or make your own homemade pumpkin puree using this tutorial.
- Egg + egg yolk: yes you use BOTH — the entire egg + another egg yolk! I cannot recommend a vegan substitute in this recipe.
- Pure maple syrup: we’re naturally sweetening the filling with a bit of pure maple syrup.
- Almond milk: you’ll want to add some unsweetened almond milk for the perfect amount of moisture in the filling. Feel free to use any milk you’d like.
- Vanilla extract: for a little boost of flavor in the filling and the gingerbread cookie crust.
- Pumpkin spices: in the filling we’re adding cozy pumpkin spices — cinnamon, nutmeg, ground ginger and allspice.
- Coconut oil: the gingerbread cookie crusts needs a little coconut oil for moisture. You could also use butter or vegan butter.
- Coconut sugar: a bit of coconut sugar helps to naturally sweeten the crust.
- Blackstrap molasses: I love love the flavor that blackstrap molasses gives the crust. It’s that true gingerbread flavor and even adds a boost of iron!
- Almond & coconut flour: to keep the crust gluten & grain free we’re using a mix of fine, blanched almond flour and coconut flour. These also add healthy fats to the mini pumpkin pies.
- Baking soda & salt: to allow the crusts to bake up properly.
- Gingerbread spices: just like the pumpkin spices in the filling we’ll be adding gingerbread spices to the crust — cinnamon, ginger and allspice.
How to make the gingerbread cookie crust
Of course, we can’t forget about the delicious gingerbread cookie crusts that these little pies call home. Here are a few helpful tips to help you with the crust:
- You’ll make a gingerbread cookie dough (that’s gluten, grain and dairy free) then you’ll divide into 12 inch dough balls and place into a greased muffin tin lined with parchment paper strips for easy removal. Please see the video below for a full tutorial.
- You’ll use your hands or a teaspoon to help you form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there aren’t any holes in the bottom or sides of the dough.
- Bake for 5 minutes, then remove. You’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
- Add your pumpkin pie filling and bake until done!
Tips for making mini pumpkin pies
- Since the cookie crust is grain free, the pie crust does get softer as the days go on so I’ve found that they are best the day they are made. If you’d like, you are more than welcome to use store-bought pie crusts in place of the homemade gingerbread cookie crust. Totally up to you!
- I do want to note that the filling for these mini pumpkin pies will NOT fill up an entire 9-inch pie pan. If you want a healthy pumpkin pie filling, then I suggest making my healthy pumpkin pie!
- Feel free to serve these cold or at room temperature with a little whipped cream or coconut cream on top.
What makes these mini pumpkin pies healthy?
- They’re naturally sweetened: this recipe calls for a bit of pure maple syrup, coconut sugar and blackstrap molasses instead of lots of refined sugar. Did you know that 1 tablespoon of blackstrap molasses has 20% of your daily value of iron??
- They’re dairy free: we’re not using any condensed milk in these mini pumpkin pies, which is basically regular milk that has had the water removed and often has sugar added to it. It’s used in many thick pie fillings to sweeten and give the pie texture.
- They use pure pumpkin: instead of opting for a canned pumpkin pie filling, we’re making a homemade filling with pure pumpkin puree and a blend of delicious spices.
How to store mini pumpkin pies
In the fridge: once your mini paleo pumpkin pies are completely cooled, place them into airtight containers and store it in the fridge for up to 5 days. Enjoy straight from the fridge!
In the freezer: to freeze these paleo mini pumpkin pies simply let them cool completely, wrap them up well and freeze them for up to 1 month. Before serving let the mini pumpkin pies thaw in the refrigerator overnight. Top with whipped cream before serving!
More pumpkin recipes to try
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
Coconut Double Chocolate Pumpkin Bread
I hope you love these healthy mini pumpkin pies! If you make them please leave a comment below and rate the recipe. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust
Ingredients
- For the pumpkin pie filling:
- 1 cup pumpkin puree
- 1 large egg
- 1 egg yolk
- ¼ cup pure maple syrup
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- For the gingerbread cookie crust:
- 1/4 cup melted and cooled coconut oil
- 1/4 cup coconut sugar
- 2 tablespoons blackstrap molasses
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup packed fine blanched almond flour
- 1/3 cup coconut flour (do not pack)
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- For topping:
- Whipped cream or whipped coconut cream
Instructions
- First make your pumpkin pie filling: in a large bowl, whisk together the pumpkin puree, egg, egg yolk, pure maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 1.5-inch x 5-inch parchment paper strips, they do not need to be exact but should generally just fit in the muffin tin. Spray muffin tins (with parchment paper in them) with nonstick cooking spray and press the parchment paper strips down into the grease to help them stick to the pan -- this is also to help you get out the mini pies when they are done baking so do not skip it!
- In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
- Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Allow dough to sit for a few minutes to thicken up.
- Next, use your hands to roll dough into 12 ( around 1-inch) dough balls. Place each dough ball into muffin tin and use your hands or a teaspoon to help you form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there isn’t any holes in the bottom or sides. Bake for 5 minutes.
- Once done baking, you’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
- Next add the pumpkin pie filling to the cookie cups. Each cup will get approximately 1.5 - 2 tablespoons of filling. To smooth the filling, barely shaking the pan back and forth to settle the filling.
- Bake for 25-30 minutes or until filling no longer jiggles. Allow mini pumpkin pies to cool completely in the muffin tin before removing them from the pan. To remove them, gently run a butter knife around the edges of the crust, then pull up on the parchment paper to remove. Serve immediately or cover and place in the fridge until ready to serve.
- Once ready to serve, top each pumpkin pie with a little whipped cream or coconut whipped cream, then sprinkle with just a tiny bit of cinnamon. Enjoy!
Recipe Notes
Nutrition
These turned out great! Thanks for the recipe.
Made these with my 3 year old today, and omg are they delish. It’s difficult for me to not sit here and just eat them all. Perfect amount of spice and the crust is SO good. THANK YOU for a not so bad for us, November 1st treat.
So glad you both loved them!!
These are good! Not too sweet and good overall flavor. The cookie part is soft but sturdy and is easy to eat. The only thing I had trouble with was getting the pumpkin filling to finish cooking while the cookie edges kept getting browner and browner. I ended up putting a cookie sheet under the muffin pan about 10 minutes in so the bottoms wouldn’t burn. After they finished cooking they look burned around the top edges and the bottom but they don’t taste burned. It’s good that they are gingerbread cookies and that is expected to be dark.
YUM! Glad these turned out great for you!
I cannot wait to try this! I have one question though, can I use regular molasses instead of blackstrap? I currently have grandmas molasses.
Yep! That should do the trick!
Is there anything that you could substitute for coconut flour if you don’t have coconut flour for the crust?
I haven’t tested anything else, sorry!
I made these for a work potluck & they were delicious. I read comments that warned about overbaking. I prebaked crust for 5 min & then baked the whole thing for 15 min watching them carefully. Turned out perfectly. I also cooled the dough in the fridge before rolling into balls. Followed the recommendations to let them cool totally before attempting removal from tin & didnt have issues. That is a must. Because the base is a cookie they’re too soft while still warm. My overall bake time was longer than the recipe for sure. Overall, pretty darn good & I’d make again. Thanks for the great paleo holiday treat!
So glad to hear they came out perfect! Thanks for sharing all that you did 🙂
So delicious and won over my gf/df skeptics! My family has been a bit apprehensive about me making most of our Thanksgiving gf/df/corn free because I’m the cook and making food I can enjoy as well. Well, my taste testers (parents and fiancé) tried these and couldn’t believe how delicious they are! Also made the pecan pie bars, which were a big hit as well. I accidentally bought blanched almonds instead of the flour, but was able to make the flour with my high speed blender. Followed the recipe exactly by weighing out the measurements and used Irish butter instead of coconut oil. Thank you for amazing recipes like this!
So glad to hear that everyone loved these and the pecan pie bars!! And thanks so much for leaving a review 🙂 Hope you guys had a great Thanksgiving.
These are a fantastic little snack during Autumn. They disappeared from my fridge after I had only had one or two! Last season I made three batches. Very excited to make more again this year for fall afternoons.
Haha yes so easy to eat them!! Glad to hear you loved these, and can’t wait for you to make them again this year 🙂
I’ve made this recipe too many times to count. The best mini pumpkin pies ever! Love love love!
So happy to hear that!
Finally made these! I had the recipe bookmarked since last year. I had one can of squash puree left (I used squash, because its milder than pumpkin) and I knew it had to be used for these. They were excellent.
Amazing! Great idea 🙂
Last year I made these for a work Thanksgiving potluck and got a ton of compliments- the gingerbread crust adds that extra oomph! I did not come home with any leftovers
Amazing! I’m so glad 🙂
Made these for the family for Thanksgiving (along with the pecan bars), followed the recipe to a T and they got rave reviews!
Amazing! So happy to hear that 🙂
I loved these and so did my family!! I baked them in silicone molds but that was my mistake because it made the crust go soft. It was delicious anyway tho, so I would recommend baking in a muffin tin like the instructions say to. Flavors were spot on and texture of pumpkin filling was amazing!!
Noted on the silicone molds! The crust will be a bit softer than traditional ginger cookies (because it’s gluten free) but I’m glad the whole family enjoyed!
Anyone use crushed gingerbread cookies for the crust?? 😊
Is the coconut flour required? Can I just add more almond flour?
You could try but I’m not positive it will work.
Hi there! These look delicious. Do you think these would work well in cupcake liners? Do you think the cupcake liners would peel back easily from the crust? I’m thinking that foods with their own wrappers are a more sanitary way to enjoy some treats over the holidays.
Hi! Yes they should be fine 🙂 I’d just recommend spraying the liners first.
Is there a substitute for the blackstrap molasses?
Unfortunatley no, sorry! It really gives it the true gingerbread flavor.
Followed this recipe exactly and the family loved it at thanksgiving. No one even knew it was gf. Its t’s being requested again this year!
Amazing! So happy to hear that 🙂
Could Fancy molasses do the job?
Thank you!
I’m not sure what fancy molasses is, but I recommend sticking to the recipe — although any molasses should do the trick.
Used soft ww flour in place of coconut flour and 1/4 of the almond flour. Didn’t have coconut flour and was hoping the 3/4 almond flour plus 1/4 ww flour would make them sturdier for the day after. Would love to be able to freeze the dough to use the cups on another date again. It all turned out well.
I’m glad that worked out well! And the dough should freeze just fine 🙂
These are so cute!! I used ap flour instead of making them paleo and the crusts still turned out great!
Perfect! I’m glad that worked out well 🙂
i like these mini lightened up pies even better than my regular pumpkin pie. they’re delicious & perfectly sized.
Absolutely! Such a great treat.
I just made these and they only needed 10 minutes to bake, The first time I left them for 20 and they were burnt. Nice flavour but just bake the crust 5 and put back for 10 and check them ! Don’t let these beauties burn after all that trouble!
Noted on the timing here! Everyone’s ovens can vary a bit so that might be where the difference was.
I wish I saw this comment sooner!! All my hard work BURNT 😭
SAME!! 🙁 Was really hoping it would work on the first try!
I made these little pies today. They turned out wonderful! So yummy!!
So happy to hear that, April!
These look amazing! Do you think I could sub oat flour for the almond flour? Nut allergy in the family but really want to make them for thanksgiving!
I haven’t tried them with oat flour, but you could definitely use a regular pie crust! Roll it into small rounds and cut out with a 2 inch round cookie dough cutter then bake as directed.
Hi Monique! If you opt to use a store bought pie crust (my aunt has a nut allergy so unfortunately can’t do the ones written here) does that change the baking time at all? Thanks so much!
Hi! Store bought crust would work just fine! Baking time would not change. When using store bought crust, I suggest rolling out to be a bit thinner then using a cookie cutter to cut into 3 inch rounds and placing in each muffin tin.
These mini pumpkin pies are incredible! I don’t know what I did wrong, but I had way to much filling, so I made another batch of the crust and ended up making 2 dozen mini pies. They keep well un the fridge or freezer. Husband approves wholeheartedly.
Oh strange! Did you use a regular muffin tin? We know that they make 12 perfectly and even measured out the filling exactly when testing the recipe 🙂
Filling was good but the crust is soft and limp. I should have expected it with the coconut oil and almond flour. I’ll make this again with my own buckwheat flour crust and the same filling. Tasted good though ! Anita
The crust is softer than a traditional pie crust because it’s a gluten free/paleo cookie 🙂 let me know how it goes with the buckwheat flour crust!
Great recipe! Not too sweet but still satisfying.
Absolutely! Perfect dessert for the holidays 🙂
These were wonderful! I found the cookie dough needed to be chilled in order to press it into the muffin tin. My husband loved them.
Chilling the dough definitely helps. Glad you both enjoyed!
these look perfect for my family. Do you have any recommendations as a substitute for the coconut oil? I’d lik to make these for Thanksgiving, but have some family members who don’t like coconut flavor.
thanks!!
Melted butter or melted vegan butter should work well! Enjoy!
Hi. Any substitution for molasses or can i leave it out? Unfortunately it is not available in my country.
Thanks
Hi! Unfortunately no, to keep these truly gingerbread cookie crusts, you need the molasses! This recipe is a great alternative 🙂
These look so yummy! My daughter loves pumpkin pie so this is on our baking list this fall😀 Do you think the crust could be baked as cookies alone?
I hope you two love these! And try these cookies for the perfect recipe 🙂
They were delicious! The crust was not doughy enough to form balls so I threw it in the freezer for about five minutes beforehand. Definitely take the time to let these cool! I waited about 20-30 minutes and they were amazing, but today (the day after) they tasted even better. My only critique- I wish the crust would have been crispier. Other than that, I would make these again and this was a wonderful recipe for fall baking.
Great tip to let them cool beforehand! I loved these the next day, too. The dough does have that “cookie” texture to it (rather than a flaky crust). Try this pumpkin pie for an amazing, flaky crust!
So delicious and super fun to make!!
Sounds amazing and perfect for the season! Is there an alternative ingredient for the molasses? I am sure it’s important to the flavor profile but doubt I will use it again.
Thank you…I can’t wait to make them this weekend!
Unfortunately no, to keep these truly gingerbread cookie crusts, you need the molasses!
Do you think I can try these with sweet potatoes instead of pumpkin?
Absolutely! Sounds delish.
Can you substitute regular flour 1:1 for the coconut+almond flour? Looks delish!
I wouldn’t recommend it in this recipe as the consistency will really change – sorry!
These look amazing and I cannot wait to make them for Thanksgiving! Do you think these would freeze well? If so, for how long? Thanks!
Perfect for Thanksgiving! Honestly, I haven’t tried it, but I think they would hold up well. I always prefer fresh though.
YESSSSSSSSS 1000X YESSSSSSSSS.
I am so making these for my next get together or… maybe just even myself lol! Love that they are individual as well, easy to gift to friends and colleagues at work 🙂 When I make them, I will be sure to review!
Absolutely!! Hope you love these Ema!