These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving. This easy pumpkin pie bites recipe is low carb, keto, gluten-free, grain-free, sugar-free.
It’s easy to make Mini Pumpkin Pies in a Muffin Tin. It is the same as making a full-sized pumpkin pie but easier because you don’t need to roll out the crust. I just give the crust ingredients a whirl in the food processor, drop scoops in my muffin tin with a small cookie sheet, and press them down and up the sides with a tart tamper. It only takes a few minutes.
Ingredients
Pumpkin Filling:
- 1/2 cup pumpkin puree1/2 cup pumpkin puree
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tbsp beaten egg (or carton egg whites)2 tbsp beaten egg (or carton egg whites)
- 1 tbsp heavy cream1 tbsp heavy cream
- 1/2 tsp cinnamon1/2 tsp cinnamon
Mini Tart Shells:
- 1.5 cup almond flour1.5 cup almond flour
- 1.5 tsp coconut flour1.5 tsp coconut flour
- 3 tbsp butter3 tbsp butter
- 2 tsp cold water2 tsp cold water
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| Keto Mini Pumpkin Pies |
Instructions
- Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
- Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
- Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
- Alternatively, you may bake these in greased mini aluminum muffin liners.
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