Healthy Mini Pumpkin Pies

5 from 5 votes

Healthy Mini Pumpkin Pies

A classic recipe but uses healthier ingredients. They're so delicious that you wouldn't believe these are healthier. Flaky shells with creamy spiced pumpkin filling. So easy to make and this mini version make them even easier to serve. Just grab and go!

Prep Time20

Cook Time25

Servings: pies

Author: Bea & Marco

Ingredients

Shells

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

Filling

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

Instructions

Shells

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.

Filling

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!

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