Mini Paleo Pumpkin Pies

Nothing quite says Thanksgiving like pumpkin pie. I, just like so many of us, have my favorite parts of Thanksgiving. Stuffing, fresh cranberry sauce and pumpkin pie with whipped cream are my absolute favorite parts of the day. It’s funny how I would be just fine without a turkey on Thanksgiving since traditionally that’s the main part of the day, lol.

I wanted to recreate the perfect pumpkin pie but make it paleo! Traditional pumpkin pie is filled with refined sugar, gluten and dairy which don’t always make me feel my best. Hence this recipe was born! And instead of making one large pumpkin pie, I decided to make mini versions using a muffin tin. This makes it perfect to bring to a potluck, or eat as a snack throughout the week :) 

As always, I would love to hear your thoughts and see your photos if you try this recipe! 

XO, Tati

---

Mini Paleo Pumpkin Pies

INGREDIENTS:

For the crust: 

2 cups of almond flour

1/3 cup of coconut sugar 

1/4 tsp. Salt

1 egg

1/4 cup of ghee (measure it before melting)

For the filling: 

1 15 oz can of pumpkin purée

1 15 oz can of full-fat coconut milk 

2 eggs 

2 tsp. of pumpkin pie spice 

1 tbsp. of coconut sugar 

For homemade coconut whipped cream:

1 chilled 15 oz can of coconut cream 

1 tbsp. of coconut sugar 

DIRECTIONS:

1. Start with the crust. Preheat the oven to 350. Add liners to a muffin tin. 

2. Mix together the almond flour, coconut sugar, and salt. 

3. Add the melted ghee and egg to the dry ingredients. Mix together until thoroughly combined. I used a food processor (which I recommend, but is not necessary).

4. Add a spoonful of dough to each muffin liner and press to flatten. 

5. Bake for 10 minutes. 

6. For the filling, add all ingredients to a food processor (or bowl) and mix to combine. 

7. Once the crust is done and removed, raise the temperature of the oven to 425. 

8. Carefully pour the combined filling mixture to each muffin liner. 

9. Bake these at 425 for 15 minutes. 

10. Then reduce the temperature to 350 and bake for another 35 minutes. 

11. Remove from the oven once you can put a butter knife through the pies and remove it cleanly. 

12. Cool completely and store in the fridge. 

13. If you want to make the whipped coconut cream, make sure you chill the can of coconut cream in the fridge for at least 24 hours. 

14. Add the coconut cream and 1 tbsp. of coconut sugar to a food processor or a bowl if you are using a hand mixer. 

15. Blend until whipped!