You wouldn't believe these are made healthier! Flaky crust with a creamy pumpkin filling with just the right amount of spices. The filling and crust ratio is perfect. They're so delicious and so comforting. I'm making both the crust and the filling from scratch and they're so ridiculously easy!
I've always loved the classic pumpkin pie. It has everything comforting that I look forward to in the fall season. The classic recipe is so straightforward, perfect as is and the only thing that I would want to change is swapping the ingredients that I can and using better ones.
They taste delicious (or even better in my biased opinion!). If you love pumpkins then I think you'd also like my healthy chocolate chips pumpkin bread and my classic fudgy chocolate pumpkin brownies. Or make these cute pumpkin-looking dinner rolls!
Ingredients & Substitutions
Pumpkin puree - I use canned pumpkin puree like this. It's more concentrated, it has more flavour and is not liquidy at all.
Sugar - I use coconut sugar as it lends that touch of caramel flavour, and it's also not refined sugar.
SUBSTITUTIONS: Brown sugar, monk fruit sweetener, erythritol (add 30% more as it's not as sweet). Whatever you use, don't use liquid sweetener as it will affect the pies to set properly.
Coconut milk - In my opinion, coconut milk has better fat compared to evaporated milk. It also gives the pie a wonderful hint of coconut taste.
How To Make Mini Pumpkin Pies
- Make crust dough by mixing the butter with the sugar. Continue with the egg and vanilla extract. Finally, add flour. The dough will be a bit soft.
- Cut dough into 12 equal pieces.
- Form the pieces into balls and place them in the muffin pan.
- Press each dough in the pan with your fingers.
- Make the filling by lightly beating the eggs. Add in the rest of the ingredients and mix well.
- Scoop the filling into the prepared crusts. Bake at 375ºF (175ºC) for 20-15 minutes, on the lower ⅔ rack.
- Leave for 10 minutes before removing the pies carefully onto a cooling rack. Cool completely.
- Refrigerate in the fridge overnight in an air-tight container. Pipe some whipped cream on top just before serving.
Whipped cream - Classic. I like to lightly sweeten mine with some erythritol (to preserve the beautiful white colour) or sometimes I just use light whipped cream spray.
Yoghurt - Greek yoghurt works great as it's thicker. Sweeten it as you desire.
Caramel sauce - Pour some caramel sauce on top. Swap the white sugar for brown or coconut sugar.
Tips For This Recipe
- If the dough is too sticky to handle, pop it in the fridge for 10-15 minutes.
- Refrigerate the pies in the fridge overnight for better taste and texture.
- Make a cute small crustless pumpkin pie with whatever's left from the balance of the pie filling. I like to use a ramekin.
How To Serve & Store
Serve - I like to serve them cold from the fridge. I usually refrigerate them overnight and pipe the cream on top just before serving. They last up to 4 days in the fridge.
Store - Always keep them in the fridge, in an air-tight container. You can also freeze them. Frozen ones last up to 6 months. Thaw in the fridge.
Can I use store-bought pie crust?
Yes, of course! My crust recipe is so freaking easy to make, to begin with, but if it makes your task easier then, by all means, use store-bought one.
Can I use this recipe to make a 9-inch pie?
Yes, you can. Bake at the same temperature for 40-50 minutes.
Do I need to refrigerate them?
We love our pumpkin pie cold (somehow it tastes better!) so I like to chill them in the fridge overnight or for a few hours. It's not mandatory though.
Why did my pumpkin pies crack?
It's because the pies were over-baked or the oven temperature was too high. Use a portable oven thermometer to get the accurate temperature (I use it every single time I bake).
Why did my pumpkin pies pull away from the crusts/shells?
It's because the oven temperature was too high or the pies were baked too close to the heat source. Place the rack on the lower ⅔ of the oven and use a portable oven thermometer for accurate temperature (I use it too).
Watch How To Make Them
Healthy Mini Pumpkin Pies
- ½ cup butter , softened
- 3 tablespoon coconut sugar
- 1 large egg , room temp.
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cup spelt flour
- 2 large eggs , room temp.
- 1 can pumpkin puree (17.5 oz)
- ¾ cup coconut sugar
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup coconut milk
- Mix butter and coconut sugar in a bowl, using a spatula. Add in egg and vanilla extract, and mix a bit more. The egg will not be fully incorporated, it's ok. Finally add in spelt flour and salt, mix until everything is well combined. The dough will be sticky.
- Roll the dough into a log on a kitchen surface. Use some flour to prevent it from sticking. Cut into 12 equal pieces and roll each piece into a ball.
- Place them in the muffin pan. Press the dough and set aside.
- Beat the eggs lightly in a bowl with a hand whisk. Then add the rest of the ingredients and mix everything well.
Assemble & Bake
- Using an ice cream scoop, fill in the muffin pan with the filling. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes, on the lower ⅔ rack.
- Remove the pan from the oven and leave until the bottom of the pan is cool to the touch. Run an offset spatula around the edges and gently lift up the pies from the pan. Cool completely on a cooling rack before chilling them in the fridge overnight.
- Top with some whipped cream and sprinkles of cinnamon powder before serving. Enjoy!