I’m thrilled to share my adorable paleo mini pumpkin pies with a gingerbread cookie crust, naturally sweetened and both gluten and dairy free, ideal for Paleo Fall Desserts.

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I never expected tiny pies to steal the show, but these Mini Paleo Pumpkin Pies are kinda trouble. Their gingerbread cookie crust made with almond flour gives a deep spiced crunch under a silky pumpkin puree filling.

They look like they belong on a fancy table, but really they are simple and sneaky healthy. Eat one for dessert or hide a few before company arrives.

If you like holiday experiments this is one to try. Part of my Paleo Thanksgiving Recipes lineup and yes i may have eaten two for breakfast.

Ingredients

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Almond flour: nutty, higher in protein and healthy fats, adds tender crumb and fiber.
Coconut flour: very absorbent, lots of fiber, low carb, can make things dense if overused.
Molasses: robust sweet note, provides iron and minerals, deep browny molasses flavor.
Canned coconut milk: rich coconut fat for creaminess, boosts calories and silky texture.
Pumpkin puree: high in vitamin A and fiber, naturally sweet, light earthy flavor.
Eggs: protein rich binder, helps structure and keeps filling smooth and set.
Pure maple syrup: natural sweetener, adds caramel notes, less processed than refined sugar.
Ginger cinnamon cloves: warm spices, tiny amounts add aroma, help balance sweetness.

Ingredient Quantities

For the crust: 1 1/2 cups almond flour (about 160 g)

1/4 cup coconut flour (about 30 g)

1/4 cup coconut sugar

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp fine sea salt

3 tbsp molasses

1/4 cup coconut oil, melted

1 large egg, room temp

For the filling: 1 can (15 oz) pumpkin puree about 1 1/2 cups

3/4 cup full fat canned coconut milk

1/3 cup pure maple syrup

2 large eggs, room temp

2 tbsp arrowroot starch or tapioca starch

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/4 tsp fine sea salt

Optional for serving: 1 can full fat coconut milk chilled overnight for whipping

Optional sweetener for whipped cream 1 to 2 tbsp powdered coconut sugar or maple syrup

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or mini tart pans with a little coconut oil or use silicone molds, and have a rack ready. Tip: spoon almond flour into the measuring cup and level it, dont pack it.

2. Make the crust dry mix: in a bowl whisk together 1 1/2 cups almond flour (about 160 g), 1/4 cup coconut flour (about 30 g), 1/4 cup coconut sugar, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/8 tsp fine sea salt.

3. Add the wet crust ingredients: stir in 3 tbsp molasses, 1/4 cup melted coconut oil (let it cool a bit so it doesnt cook the egg) and 1 large room temp egg. Mix until a sticky dough forms, if it seems crumbly add 1/2 tsp water at a time.

4. Press dough into the prepared wells: divide dough into 12 portions and press into the bottoms and up the sides to form little crusts, use the back of a spoon or wet fingers for a smooth finish. Chill in fridge 10 minutes to firm up, or pop in freezer 5 minutes if you are impatient.

5. Blind bake crusts 8 to 10 minutes until they just begin to set and smell toasty; if edges brown too fast cover lightly with foil. Let crusts cool slightly before filling.

6. Make the pumpkin filling: whisk together 1 can (15 oz) pumpkin puree (about 1 1/2 cups), 3/4 cup full fat canned coconut milk, 1/3 cup pure maple syrup, 2 large room temp eggs, 2 tbsp arrowroot or tapioca starch, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves and 1/4 tsp fine sea salt until completely smooth.

7. Fill the crusts and bake: pour the filling into each crust leaving a tiny bit of room at the top, tap the tin to remove air bubbles. Bake at 350°F for about 18 to 25 minutes until the edges are set and the center still has a slight wobble. Dont overbake or the filling will crack.

8. Cool and chill: transfer to a wire rack to cool, then refrigerate at least 2 hours or overnight so the custard firms up fully — this is important for clean slices and cute little pies.

9. Optional whipped coconut cream: chill 1 can full fat coconut milk overnight, scoop the solid cream into a bowl, add 1 to 2 tbsp powdered coconut sugar or maple syrup to taste and whip until fluffy. Dollop onto pies and sprinkle a little cinnamon.

10. Storage and finishing tips: store covered in the fridge up to 4 days, or freeze un-topped pies up to 1 month. To remove pies from tins run a thin knife around edges, warm slightly for stubborn ones, and if crust softens after refrigeration crisp briefly under the broiler for 30 to 60 seconds watching carefully.

Equipment Needed

1. Oven set to 350°F with a rack ready
2. 12 cup muffin tin or mini tart pans or silicone molds
3. 2 mixing bowls (one medium, one small)
4. Measuring cups and spoons and a kitchen scale if you want grams
5. Whisk (for crust and filling) and a fork or spoon for stirring
6. Rubber spatula or the back of a spoon for pressing dough into wells
7. Small heatproof bowl or small saucepan to melt coconut oil
8. Wire cooling rack
9. Thin paring knife or small offset spatula to loosen pies and serve

FAQ

Q: How many mini pies will this recipe make? A: About 9 to 12 mini pies, depends on how thick you press the crust and the size of your tins. Use a standard 12-cup muffin tin for smaller ones, or 9 tart tins if you want slightly bigger pies.

Q: What oven temp and bake times should I use? A: Preheat to 350°F (177°C). Par-bake the crusts 8 to 10 minutes until they smell toasty and start to set. Fill and bake the mini pies about 18 to 22 minutes, until the centers are mostly set but still a little jiggly. Let them cool slowly so they don’t crack.

Q: My crust is too crumbly or falling apart, how do I fix that? A: Chill the dough 20 to 30 minutes before pressing, press firmly and evenly into the tin, and if it still crumbles add 1 extra tablespoon melted coconut oil or an extra egg yolk. A slightly warmer dough will be stickier, colder dough holds its shape better. Dont overwork it either, that makes it dry.

Q: How do I make the coconut whipped cream and sweeten it? A: Chill a can of full fat coconut milk overnight. Scoop the solid cream out, leaving the liquid. Whip the solids with a mixer 1 to 2 minutes, add 1 to 2 tbsp powdered coconut sugar or maple syrup to taste, and whip briefly again. Keep it cold until serving.

Q: Can I make these ahead and how do I store them? A: Yes. Store cooled pies in the fridge up to 3 to 4 days in an airtight container. For longer storage freeze on a tray, then wrap individually and freeze up to 1 month. Thaw overnight in the fridge. Reheat gently if you want them warm, low oven for a few minutes.

Q: Can I make this vegan or egg free? A: It’s tricky. The eggs help bind both crust and filling, so vegan swaps will change texture. You can try a flax egg in the crust and a silken tofu or commercial egg replacer in the filling, plus extra arrowroot, but expect a softer, less custardy pie. If you try it, chill well before serving so it firms up more.

Mini Paleo Pumpkin Pies With Gingerbread Cookie Crust Recipe Substitutions and Variations

Almond flour: swap for ground pecans or hazelnut flour, use the same amount (1 to 1). Toast and pulse them for a finer texture, it’ll still hold together great. For a nut free option try tigernut or sunflower seed flour, same volume (sunflower can sometimes tint baked goods slightly but not a big deal here).
Coconut flour: replace with extra almond flour or cassava flour, but remember coconut flour soaks up liquid. For 1/4 cup coconut flour use about 3/4 to 1 cup almond flour and cut a tablespoon or two of liquid (coconut milk or oil) from the recipe, or use 1 to 1 cassava flour and no big changes to liquid.
Coconut sugar: swap with packed light brown sugar 1 to 1 for similar sweetness and moisture, or use maple syrup (about 3 tablespoons maple syrup for 1/4 cup coconut sugar) and reduce other liquid by a tablespoon or two so the crust doesnt get soggy.
Full fat canned coconut milk (filling): if you dont need dairy free use heavy cream 1 to 1 for a super rich filling, or make a cashew cream (blend soaked cashews with a little water) at a 1 to 1 swap for a neutral, creamy alternative.

Pro Tips

1. Portion and press like a pro: use a small cookie scoop or tablespoon to divide the dough so every shell is the same size, it makes the bake time predictable and they look way nicer. If the dough cracks when you press it, wet your fingertips lightly or add a tiny bit of water, a quarter teaspoon at a time, until it sticks together — dont overdo it though or the crust will get gummy.

2. Get a crisp bottom without extra fuss: set the filled tart tin on a hot baking sheet straight from the oven for the first few minutes so the bottoms get an extra blast of heat, that gives a snappier crust and stops sogginess. If edges start to brown too quickly, tent loosely with foil, but keep the base exposure for that crunch.

3. Keep the filling smooth and crack free: blend or whisk just until smooth, then pour through a fine sieve to remove any lumps or air bubbles, too much whisking will fold in air and make the custard puff and crack. When they come out of the oven let them cool slowly, leave the oven door cracked or set the tin on a rack until warm, sudden temperature changes are what make custards split.

4. Stable coconut cream and clean unmolds: chill the coconut milk can and your bowl overnight, scoop only the solid cream and whip in the cold bowl, add powdered coconut sugar to taste while whipping. For easy removal run a thin knife around the edges and warm the bottom of the tin briefly with your palm or dip the tin base in hot water for a second, that usually helps them pop out without smashing.

Mini Paleo Pumpkin Pies With Gingerbread Cookie Crust Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m thrilled to share my adorable paleo mini pumpkin pies with a gingerbread cookie crust, naturally sweetened and both gluten and dairy free, ideal for Paleo Fall Desserts.

Servings

servings

Calories

362

kcal

Equipment: 1. Oven set to 350°F with a rack ready
2. 12 cup muffin tin or mini tart pans or silicone molds
3. 2 mixing bowls (one medium, one small)
4. Measuring cups and spoons and a kitchen scale if you want grams
5. Whisk (for crust and filling) and a fork or spoon for stirring
6. Rubber spatula or the back of a spoon for pressing dough into wells
7. Small heatproof bowl or small saucepan to melt coconut oil
8. Wire cooling rack
9. Thin paring knife or small offset spatula to loosen pies and serve

Ingredients

For the crust: 1 1/2 cups almond flour (about 160 g)
1/4 cup coconut flour (about 30 g)
1/4 cup coconut sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp fine sea salt
3 tbsp molasses
1/4 cup coconut oil, melted
1 large egg, room temp
For the filling: 1 can (15 oz) pumpkin puree about 1 1/2 cups
3/4 cup full fat canned coconut milk
1/3 cup pure maple syrup
2 large eggs, room temp
2 tbsp arrowroot starch or tapioca starch
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp fine sea salt
Optional for serving: 1 can full fat coconut milk chilled overnight for whipping
Optional sweetener for whipped cream 1 to 2 tbsp powdered coconut sugar or maple syrup

Directions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or mini tart pans with a little coconut oil or use silicone molds, and have a rack ready. Tip: spoon almond flour into the measuring cup and level it, dont pack it.
Make the crust dry mix: in a bowl whisk together 1 1/2 cups almond flour (about 160 g), 1/4 cup coconut flour (about 30 g), 1/4 cup coconut sugar, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/8 tsp fine sea salt.
Add the wet crust ingredients: stir in 3 tbsp molasses, 1/4 cup melted coconut oil (let it cool a bit so it doesnt cook the egg) and 1 large room temp egg. Mix until a sticky dough forms, if it seems crumbly add 1/2 tsp water at a time.
Press dough into the prepared wells: divide dough into 12 portions and press into the bottoms and up the sides to form little crusts, use the back of a spoon or wet fingers for a smooth finish. Chill in fridge 10 minutes to firm up, or pop in freezer 5 minutes if you are impatient.
Blind bake crusts 8 to 10 minutes until they just begin to set and smell toasty; if edges brown too fast cover lightly with foil. Let crusts cool slightly before filling.
Make the pumpkin filling: whisk together 1 can (15 oz) pumpkin puree (about 1 1/2 cups), 3/4 cup full fat canned coconut milk, 1/3 cup pure maple syrup, 2 large room temp eggs, 2 tbsp arrowroot or tapioca starch, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves and 1/4 tsp fine sea salt until completely smooth.
Fill the crusts and bake: pour the filling into each crust leaving a tiny bit of room at the top, tap the tin to remove air bubbles. Bake at 350°F for about 18 to 25 minutes until the edges are set and the center still has a slight wobble. Dont overbake or the filling will crack.
Cool and chill: transfer to a wire rack to cool, then refrigerate at least 2 hours or overnight so the custard firms up fully — this is important for clean slices and cute little pies.
Optional whipped coconut cream: chill 1 can full fat coconut milk overnight, scoop the solid cream into a bowl, add 1 to 2 tbsp powdered coconut sugar or maple syrup to taste and whip until fluffy. Dollop onto pies and sprinkle a little cinnamon.
Storage and finishing tips: store covered in the fridge up to 4 days, or freeze un-topped pies up to 1 month. To remove pies from tins run a thin knife around edges, warm slightly for stubborn ones, and if crust softens after refrigeration crisp briefly under the broiler for 30 to 60 seconds watching carefully.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.