Monday, September 7, 2015

Healthy Mini Pumpkin Pies

Healthy Mini Pumpkin Pies are perfect for breakfast, a light snack, or a healthy dessert. These pies have the same texture and flavor as traditional pumpkin pie, featuring unsweetened cashew milk, coconut flour, and maple syrup.


I got home late this afternoon from a weekend in Iowa, hanging out with family and celebrating my cousin's wedding at Prairie Moon Winery in Ames. Even though the final summer holiday is just drawing to a close and it's still almost 90 degrees outdoors tonight {yikes}, I couldn't wait any longer to share my first pumpkin recipe of the year.


A few weeks ago, Illinois declared pumpkin pie as the official state pie through legislation passed by the General Assembly. Illinois produces most of the pumpkin consumed in the U.S. {close to 85%}. To celebrate, obviously I had to create a healthier version of pumpkin pie as my first fall recipe this year! These Healthy Mini Pumpkin Pies are gluten free, dairy free, and contain no refined sugar since they are sweetened with pure maple syrup.


I baked these mini pies in a regular muffin tin with coconut flour, and the texture turned out exactly like traditional pumpkin pie. One of these pies would be delicious topped with vegan whipped cream for dessert. Gimme Some Oven's recipe for Coconut Whipped Cream looks insanely good!


Healthy Mini Pumpkin Pies
Yields: 20 servings

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients~
1 can pumpkin puree {15 ounces}
2 eggs
1/2 cup coconut flour
1/4 cup maple syrup
1 1/4 cups cashew milk {unsweetened}
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

How to~
*Preheat oven to 350 degrees.
*Mix pumpkin puree, eggs, maple syrup, vanilla extract, and cashew milk. Add the dry ingredients: coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until combined.
*Fill lined muffin cups 3/4 full. Sprinkle cinnamon on the top of each mini pie.
*Bake for ~20 minutes, until a toothpick comes out clean.
*Keep refrigerated in a covered container. The pies will last chilled for up to one week.


Yum



11 comments:

  1. TO - MAKE.. Yes!! These are on that list! :D

    ReplyDelete
  2. Oh, my word! I love pumpkin pie - seriously, it's a weakness. This sounds phenomenal - and I'm intrigued by the cashew milk....

    ReplyDelete
  3. I think if they're mini, you can eat more.. which is ALWAYS a good thing. These look DIVINE! :)

    ReplyDelete
  4. I would celebrate too! What a fabulous treat to celebrate with!

    ReplyDelete
  5. And they're crustless? Awesome!

    ReplyDelete
  6. I had no idea that Illinois produced so many pumpkins! These look delicious because I love pumpkin pie :)

    ReplyDelete
  7. I am very curious about these little tasty treats. The Hubby love pumpkin pie, but we're staying away from crusts. That meaning wheat. I'm not a baker, so I'm not so crazy about creating a GF crust. May have to break down but in the meantime, these may fill the bill. :)

    ReplyDelete
  8. I love the idea of mini pumpkin treats! They look fantastic!

    ReplyDelete
  9. I adore finding new healthy pumpkin treats and your mini pies look so yummy!

    ReplyDelete
  10. I love that you used maple syrup to sweeten these!

    ReplyDelete
  11. Dear Celia, I love your healthier version of pumpkin pie. A perfect way to celebrate ...these would be a hit with the family for the holidays. I love mini treats. xo, Catherine

    ReplyDelete