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.
TO - MAKE.. Yes!! These are on that list! :D
ReplyDeleteOh, my word! I love pumpkin pie - seriously, it's a weakness. This sounds phenomenal - and I'm intrigued by the cashew milk....
ReplyDeleteI think if they're mini, you can eat more.. which is ALWAYS a good thing. These look DIVINE! :)
ReplyDeleteI would celebrate too! What a fabulous treat to celebrate with!
ReplyDeleteAnd they're crustless? Awesome!
ReplyDeleteI had no idea that Illinois produced so many pumpkins! These look delicious because I love pumpkin pie :)
ReplyDeleteI 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. :)
ReplyDeleteI love the idea of mini pumpkin treats! They look fantastic!
ReplyDeleteI adore finding new healthy pumpkin treats and your mini pies look so yummy!
ReplyDeleteI love that you used maple syrup to sweeten these!
ReplyDeleteDear 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
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