Mini Paleo Pumpkin Pies With Gingerbread Cookie Crust Recipe

Enjoy mini pumpkin pies with a gingerbread almond crust and velvety pumpkin filling. Warm spices create a delightful blend of natural sweetness and cozy flavor. Ideal as Gluten Dairy Free Holiday Recipes, this recipe transforms a classic treat into a perfected Paleo Pumpkin Pie for a truly memorable fall celebration.

I love making these mini paleo pumpkin pies because they’re a healthy treat that still satisfy that dessert craving during the holiday season. This recipe uses simple ingredients that work together perfectly.

For the cookie crust I mix 1 1/2 cups almond flour with 1/2 cup coconut flour, 2 tablespoons melted coconut oil and 2 tablespoons molasses along with an egg, ground ginger, ground cinnamon, a pinch of ground cloves, salt and 1/2 teaspoon baking soda. The crust provides a nice balance of protein and healthy fats from the almond flour while coconut flour adds a good amount of fiber.

Then I fill them with a smooth mixture of 15 oz pumpkin puree, 2 large eggs, 1/2 cup full-fat coconut milk, 1/3 cup pure maple syrup, 1 teaspoon vanilla extract and extra spices like ground cinnamon, ginger, nutmeg and cloves to enhance that autumn flavor. I find that these satisfy my paleo fall dessert cravings without compromising on nutrition.

Why I Like this Recipe

I like this recipe because the mini pumpkin pies are just too cute and perfect for when i wanna share a little sweet treat with family during the holidays.

I really enjoy how the crust and the filling work together; the gingerbread cookie crust gives it a nice crunch while the pumpkin is super smooth and flavorful.

I appreciate that its healthy and fits my paleo, glutenfree, and dairyfree lifestyle which makes me feel good about enjoying something delicious.

I also love the mix of spices like ginger, cinnamon, and cloves which gives the whole thing a warm, festive vibe that reminds me of cozy holiday nights.

Ingredients

• Almond Flour: It is full of protein and healthy fats that give you lasting energy and a slightly nutty flavor.
• Coconut Flour: This ingredient adds extra fiber and makes the crust a bit denser giving a rich texture.
• Coconut Oil: Provides healthy fats and moisture.

  It makes the crust tasty and holds everything together.

• Pumpkin Puree: Packed with fiber and vitamins, it gives a natural, mildly sweet flavor to the filling.
• Pure Maple Syrup: It adds natural sweetness and a deep, caramel-like taste that balances the spices.

Ingredient Quantities

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons molasses
• 1 egg (for the crust)
• 1 teaspoon ground ginger (for the crust)
• 1 teaspoon ground cinnamon (for the crust)
• 1/4 teaspoon ground cloves (for the crust)
• 1/4 teaspoon salt (for the crust)
• 1/2 teaspoon baking soda (for the crust)
• 15 oz pumpkin puree
• 2 large eggs (for the filling)
• 1/2 cup full-fat coconut milk
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (for the filling)
• 1/2 teaspoon ground ginger (for the filling)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (for the filling)
• A pinch of salt (for the filling)

How to Make this

1. Preheat your oven to 350°F and lightly grease a mini muffin pan with a bit of coconut oil or line with nonstick paper liners.

2. In a bowl, mix together 1 1/2 cups almond flour, 1/2 cup coconut flour, 2 tablespoons melted coconut oil, 2 tablespoons molasses, and 1 egg. Then add 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt and 1/2 teaspoon baking soda. Stir until a cohesive dough forms.

3. Press the gingerbread dough evenly into each mini muffin cup, making sure to press down well especially around the edges.

4. Bake the mini crusts for about 8-10 minutes until they start to firm up. Keep an eye on them so they don’t brown too much.

5. While the crusts are in the oven, prepare the filling. In a large bowl mix 15 oz pumpkin puree with 2 large eggs, 1/2 cup full-fat coconut milk, 1/3 cup pure maple syrup, and 1 teaspoon vanilla extract.

6. Now add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and a pinch of salt to the pumpkin mixture. Beat them together until all the ingredients are well incorporated.

7. Remove the crusts from the oven and spoon the pumpkin filling into each mini crust evenly.

8. Return the filled mini pies to the oven and bake for 20-25 minutes. They should be set in the middle but still a little wobbly.

9. Let the mini pumpkin pies cool completely in the pan before removing. Enjoy these adorable, healthy treats during the holiday season!

Equipment Needed

1. An oven – you’ll need it preheated to 350°F
2. A mini muffin pan, or regular one lined with nonstick paper or greased with coconut oil
3. At least two mixing bowls – one for the crust dough and one for the pumpkin filling
4. Measuring cups and spoons so you can get all the almond flour, spices, and liquids right
5. A whisk or a fork for beating the eggs and mixing the ingredients
6. A rubber spatula or spoon to stir and evenly press the dough into the pan
7. A cooling rack (or a clean plate) to let the mini pies cool completely before serving

FAQ

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

• Almond flour: Try using finely ground cashews or sunflower seed flour if you’re lookin for a nut-free alternative.
• Coconut oil: You can swap it with avocado oil or even melted butter if you’re not stickin strictly to paleo guidelines.
• Molasses: If you dont have any, a bit of date syrup or honey can work, though it might change the flavor slightly.
• Coconut milk: For the filling, you could mix almond milk with a touch of coconut cream to get a similar richness.

Pro Tips

1. Make sure you mix the spices really well because sometimes they clump up and if you dont mix them evenly you might end up with pockets that are way too strong or way too weak.
2. If your dough seems too dry, try adding just a splash of water or milk – even a little extra moisture can help it come together better and hold its shape during baking.
3. Keep a close eye on the mini pies in the oven; every oven heats a bit different so even one extra minute might dry out the crust or overbake the filling, and trust me, you dont want that.
4. You can experiment by lightly toasting the almond and coconut flours in a dry pan before using them – it can bring out nuttier flavors, but just be careful not to burn them.