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Originally Posted November 19, 2015. Re-posted with updated photos.
These Paleo Bite-sized Pumpkin Pie are a fun, tasty fall treat that are a great crowd-pleaser for your holiday gatherings!
Watch the video for this recipe here!
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So I planned on just taste-testing one of these, but I might have eaten four. But they’re bite-sized pumpkin pies, so it’s okay! 🙂
David really enjoyed them too. When I first made these paleo mini pumpkin pies I brought him one to try, and a minute later I hear “Baby, can I have another?” So I brought him another one. A minute later I hear “Baby, can I have another?”
This recipe made plenty of mini pumpkin 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 you could substitute the butter for coconut oil. These paleo pumpkin pie bites were fairly easy to make, and fun to eat! This is a great treat to bring for Thanksgiving dinners or holiday parties!
I have been making these gluten-free pumpkin pie bites for a couple of years now, and they are always a crowd-pleaser! These cute little pies always get eaten up whenever I bring them somewhere.
This can also be made into a regular-sized pie.
This made one batch of mini pies in a 24 cup mini-muffin pan when I made it. I use Wilton Recipe Right 24 Cup Mini Muffin Pan
These Paleo Bite-sized Pumpkin Pie are a fun, tasty fall treat that are a great crowd-pleaser for your holiday gatherings!
- 2 cups almond flour
- 2 Tbsp grass-fed butter melted
- 1 eggs whisked
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 3 eggs
- 1/4 cup honey
- 1 tsp cinnamon http://amzn.to/2ygJUYT
- 1/2 tsp ginger http://amzn.to/2yiKQvS
- 1/2 tsp nutmeg http://amzn.to/2AtQfl1
- 1/2 tsp allspice http://amzn.to/2zsjyV1
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Preheat an oven to 350 degrees.
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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.
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In a large mixing bowl, add the pumpkin, applesauce, eggs, honey, and spices. Mix until ingredients are well combined.
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Spoon the filling mixture into the crusts (I use about a tablespoon for each mini crust).
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Place the pan in the oven and bake for 20-25 minutes.
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Take the pan out of the oven and let cool before serving. Enjoy!
Store leftovers in a container in the fridge (if there are any) 🙂
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!
