clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Baked pumpkin pies with whipped cream on top.

Mini Paleo Pumpkin Pies

  • Author: Caitlin Rule
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 pies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


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 egg
  • 1 tablespoon honey or maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • optional- 1 tablespoon coconut cream


  1. Preheat oven to 160C/ 350F and grease a standard 12 cup muffin tin.
  2. In a large bowl, combine almond flour, baking powder, pumpkin pie spice, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Divide pumpkin filling evenly into crust, about 2 tablespoons each. To smooth the filing, gently shake the tin on the bench.
  7. 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