The dreamiest mini paleo pumpkin pies made with a simple almond flour cookie crust and delicious banana pumpkin filling. Finally, a healthy pumpkin pie recipe that is low in sugar, gluten-free, grain-free and absolutely to die for.
FINALLY! We have some delicious MINI PALEO PUMPKIN PIES guys!
I have been on a mission to make a healthy pumpkin pie for ages and I’m so happy with how these turned out!
Firstly, I love them because of their adorable factor, secondly their fun size pop-in-your-mouth factor, and lastly because they are healthy enough to eat for breakfast. Like seriously!
This healthier version is 100% delicious and tasty despite being very low in sugar (only 6 grams of sugar each) compared to any other recipe I’ve seen. They are gluten-free, grain-free, and only sweetened with a little honey and my secret ingredient- ripe BANANA. Trust me, the combination of banana and pumpkin along with the pumpkin pie spice is to die for! Plus, nobody wants a sugar crash this time of the year.. or anytime of the year for that matter??!
This banana pumpkin pie recipe is perfect for the holiday season. They are the perfect size for entertaining and no messy slicing is involved. Serve with a little whipped cream or coconut cream on top and OMG!!! Good luck stopping at one!
Without further ado, let’s get to the recipe!
Ingredients you’ll need
Like any other pie, these healthy mini pumpkin pies have two parts. A simple almond flour crust and an incredibly delicious banana pumpkin pie filling infused with cozy spices.
Here is everything you will need to make these mini paleo pumpkin pies, plus ingredient substitutions as noted:
- Almond flour- the crust of the pies is made out of a mix of almond flour to keep it both grain and gluten free.
- Pumpkin puree – the most important ingredient in these beauties! I used homemade pumpkin puree but feel free to use canned 100% pumpkin puree if you have it.
- Ripe banana – my secret ingredient! We use ½ a large or 1 extra small super ripe spotty banana in the filling for natural sweetness and a divine flavour which allows us to REALLY cut back on added sugar. Make sure you use a banana with lots of freckles with a sweeter pie!
- Pumpkin pie spice – in the filling and crust we’re adding cozy pumpkin pie spices because it belongs in pumpkin pie, let’s not question it.
- Honey or maple syrup – this recipe is lightly sweetened with a little honey, in both the crust and in the filling. You can easily sub maple syrup if you prefer.
- Coconut oil – we use melted coconut oil in the crust, for moisture. But you can definitely substitute melted butter, vegan butter or macadamia nut oil.
- Eggs – for the pie we need 2 eggs at room temperature. One for the crust and one for the filling. The eggs are what gives the filling structure so it doesn’t turn out liquidy. I cannot recommend a vegan substitute in this recipe.
- Coconut cream – this is totally optional but you can also add a tablespoon of canned coconut cream to help with the creaminess of the filling. I’ve tried it this recipe both with and without and both taste delicious. If you want a thicker pumpkin pie filling, simply omit it.
- Baking soda + sea salt – to help the crusts to bake up properly.
- Vanilla extract – to boost the delicious pumpkin pie filling flavour, please do not omit it!
How to make the BEST mini paleo pumpkin pies
- Combine crust ingredients: In a large bowl, combine almond flour, baking powder, pumpkin pie spice, and salt. Add the egg, honey, and coconut oil, and stir until fully combined. If the coconut oil begins to harden, it is because the egg was too cold.
- Form the crust: Roll the dough into 12 even balls and place a ball in each muffin tin cup. Use your hands to press them down around the sides, creating a cup. The dough should only go about ¾ of the way up the muffin tin. Bake for 10-12 minutes or until lightly golden.
- Make the pumpkin pie filling: Meanwhile, add the pumpkin puree, banana, egg, honey, coconut cream, pumpkin pie spice and vanilla to a blender and blend until smooth and well combined. Divide pumpkin filling evenly into the baked crust, about 2 tablespoons each. To smooth the filing, gently shake the tin on the bench.
- Bake: Return the muffin tin back into the oven for a further 25-30 minutes or until filling is just about set.
- Remove from the tin: Allow mini pumpkin pies to cool completely in the muffin tin before removing from the pan. To remove them, gently run a butter knife around the edges of the crust, then gently flip out onto your hands.
How to serve them?
I like to serve these healthy mini pumpkin pies with a little whipped cream and light dusting of ground cinnamon. If you want to keep them super healthy feel free to use greek yoghurt or coconut cream/ yoghurt instead. But you can totally eat them plain though!
How to make a sweeter pumpkin filling
Personally, I think these pies have just the right amount of sweetness and my family and friends have all agreed too! But you prefer a sweeter pumpkin pie simply increase the honey or maple syrup to 2-3 tablespoons in the filling. I do not recommend using more as this will add too much additional moisture and may prevent the filling from cooking through. To keep them low in sugar you can also add a few drops of plain/ vanilla liquid stevia or a little granulated monk fruit to suit you taste preference.
Storing and Freezing Tips
- Refrigerator: once your mini paleo pumpkin pies are completely cooled, place them into a large airtight container and store it in the fridge for up to 5 days. Enjoy straight from the fridge!
- Freezer: let them cool completely first, then place into large zip lock bags. Make sure they are not stacked on top of each other, then place on a flat shelf so they freeze separated. Freeze for up to 1 month. To defrost, allow your mini banana pumpkin pie to thaw in the refrigerator overnight.
More healthy pumpkin recipes:
If you try this mini paleo pumpkin pies recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Dreamy mini paleo pumpkin pies made with a simple almond cookie crust and delicious banana pumpkin filling. Finally, a healthy pumpkin pie recipe that is low in sugar, gluten-free, grain-free and absolutely to die for.
- 2 cups/ 200g almond flour
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 egg, room temp
- 2 tablespoons honey or maple syrup
- 2 tablespoons melted coconut oil
Pumpkin pie filling:
- 1 cup/ 250g pumpkin puree
- 1/2 a large (80g) ripe banana
- 1 large egg
- 1 tablespoon honey or maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut cream
- Preheat oven to 160C/ 350F and grease a standard 12 cup muffin tin.
- In a large bowl, combine almond flour, baking soda, pumpkin pie spice, and salt.
- Add the egg, honey, and coconut oil, and stir until fully combined. If the coconut oil begins to harden, it is because the egg was too cold.
- Roll into 12 even balls and place ball in a muffin tin cup. Use your hands to press them down around the sides, creating a cup. The dough should only go about ¾ of the way up the muffin tin. Bake for 1-12 minutes or until lightly golden.
- While baking, prepare filling. Add the pumpkin puree, banana, egg, honey, coconut cream, pumpkin pie spice and vanilla to a blender and blend until smooth and well combined.
- Divide pumpkin filling evenly into crust, about 2 tablespoons each. To smooth the filing, gently shake the tin on the bench.
- Place back into the oven and bake for 25-30 minutes or until filling is just about set. Allow mini pumpkin pies to cool completely in the muffin tin before removing them from the pan. To remove them, gently run a butter knife around the edges of the crust, then flip onto your hands.
- Make sure you use an extra ripe spotty banana for this recipe. The riper the banana, the sweeter the filling will be.
- For a sweeter pumpkin filling use a total 2-3 tablespoons honey or maple syrup instead of 1 tablespoon. Do not use more as this will add too much moisture. Alternatively, add a few drops liquid stevia or granulated monk fruit sweetener to keep them low in sugar.
- Serving Size: 1 mini pie
- Calories: 156
- Sugar: 6.1g
- Fat: 11.4g
- Saturated Fat: 2.8g
- Carbohydrates: 10.7g
- Fiber: 2.6g
- Protein: 4.8g
Keywords: mini paleo pumpkin pies, healthy mini pumpkin pies, banana pumpkin pie