Healthy Mini Pumpkin Pies

You wouldn't believe these healthy mini pumpkin pies are as delicious as the classic ones! 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!

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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 fudgy pumpkin cheesecake brownies. Or make these cute pumpkin-looking dinner rolls!

Recipe Ingredients And Substitutions

Pumpkin puree - I use canned pumpkin puree like this. It's more concentrated, it has more flavor and is not liquidy at all. I also love to use canned pumpkin puree in my amazing soft and chewy pumpkin cookies and my pumpkin chocolate chip muffins!

Spelt flour - I've used light and whole-grain spelt flour interchangeably without any problems like in my healthy chocolate chip cookies and my healthy carrot cake muffins. All-purpose flour also works great!

Sugar - I use coconut sugar as it lends that touch of caramel flavor, 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.

You can also use 2 ½ teaspoon pumpkin pie spice. If you don't have it, then make my homemade pumpkin pie spice blend; it's so easy and fast!

Step-By-Step Instructions

1. 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.
2. Cut dough into 12 equal pieces.
3. Form the pieces into balls and place them in the muffin pan.
4. Press each dough in the pan with your fingers.
5. Make the filling by lightly beating the eggs. Add in the rest of the ingredients and mix well.
6. Scoop the filling into the prepared crusts. Bake at 375ºF (175ºC) for 20-15 minutes, on the lower ⅔ rack.
7. Leave for 10 minutes before carefully removing the pies onto a cooling rack. Cool completely.
8. Refrigerate in the fridge overnight in an air-tight container. Pipe some whipped cream on top just before serving.

Topping Variations

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.

Yogurt - Greek yogurt works great as it's thicker. Sweeten it as you desire.

Caramel sauce - Pour some caramel sauce on top, you can use the one from my caramel apple cheesecake, it's delicious! Swap the white sugar for brown or coconut sugar.

Recipe Expert Tips

1. If the dough is too sticky to handle, pop it in the fridge for 10-15 minutes.
2. Refrigerate the pies overnight for better taste and texture.
3. 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 And 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.

Recipe FAQs