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These Mini Gluten Free Pumpkin Pies are a fun, tasty treat that is perfect to bring to your holiday get-togethers!
So I planned on just taste-testing one of these, but I might have eaten four….
David really enjoyed them too. I brought him one to try, and a minute later I hear “Baby, can I have another?” So I brought him another one, and a minute later I hear “Baby, can I have another?”
This recipe made plenty of mini pies, so there was enough to spare and still have some to bring to work!
I did only end up bringing about 10 of them to work. I’m not sure what happened to the other 36…
The idea for this recipe came about when I was thinking about something I could bring to work that others could enjoy. I have brought my Chocolate-Chip Pumpkin Bread, but it contains coconut flour and one of my coworkers is allergic to coconut, and I wanted to bring something that she could enjoy as well. This recipe does not have any coconut, but if you are sensitive to dairy and not allergic to coconut you could substitute the butter for coconut oil. This was fairly easy to make, and fun to eat! This is a great treat to bring for Thanksgiving dinners!
This can also be made into a regular-sized pie.
This makes two batches of mini pies in a 24 cup mini-muffin pan, so 46 mini pies altogether. I use Wilton Recipe Right 24 Cup Mini Muffin Pan to make mine. You could try to use a regular muffin pan if you’d like. Instruction for a regular-sized pie below.
- 2 cups almond flour
- 2 Tbsp grass-fed butter melted
- 1 eggs
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 3 eggs
- 1/4 cup honey
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
Preheat an oven to 350 degrees.
In a medium bowl, combine the crust ingredients and mix together until it forms a dough. Form 1-inch dough balls and press them into a mini-muffin pan, forming the crusts. Set in the fridge until we fill them up later.
In a large mixing bowl, add the pumpkin, applesauce, eggs, honey, and spices. Mix until ingredients are well combined.
Spoon the filling mixture into the crusts.
Place the pan in the oven and bake for 20 minutes.
Take the pan out of the oven and let cool before serving.
I kept mine in the fridge to serve chilled.
For a regular sized pie:
Divide the crust recipe in half. Mix all ingredients of the crust until it forms a dough. Press dough into a pie pan and set in the fridge to chill.
Follow all above directions for the filling.
Take the crust out of the fridge and fill with the filling.
Place pie in the oven and bake for 1 hour, or until the filling is cooked through.
Let cool completely before serving.
Hope you enjoy these as much as we did!
As always, thank you for stopping by!