Mini Paleo Pumpkin Pies

These mini pumpkin pies are naturally sweetened, gluten free, dairy free, and paleo! Perfect for entertaining this holiday season

5 from 5 reviews



Coconut Pecan Crust

Pumpkin Pie Filling


  1. Preheat the oven to 350 degrees
  2. Add the pecans, coconut, honey, cinnamon, and melted coconut oil into a food processor and pulse until well combined and crumbly
  3. Cut thin, narrow strips of parchment paper into 5-inch long strips and place the strips on top of each mini muffin mold
  4. Scoop one heaping tablespoon of the crust mixture and press it on top of the parchment strip to create the nut base. Compact the mixture on the bottom of the mold
  5. In a separate bowl, combine the pumpkin puree, coconut cream, honey, maple syrup, pumpkin pie spice, and eggs. Beat on low just until the mixture is well combined
  6. Scoop one tablespoon of the pumpkin mixture on top of each crust
  7. Place into the oven for 20 minutes, or until each center is set. Be careful not to bake too long, as the crusts could burn
  8. Once the pies are cooled, gently grab both ends of the parchment paper and lift each mini pie out of the molds