Homemade Mini Paleo Pumpkin Pies
It’s fall, and you know what that means… everything pumpkin!!! Who doesn’t love a pumpkin pie? Well, who doesn’t love a paleo pumpkin pie that only has a handful of ingredients and takes no time at all to throw together?! Yeah, pretty awesome!
I love to whip these up and have them baking as we eat dinner. They smell AHmazing, and then I let them cool a bit and top with homemade whipped cream (or coconut whipped cream). The perfect ending to a fall meal. Everyone gets their own little pie too.
Paleo Pumpkin Pie Mini’s
Who doesn't love a pumpkin pie? Well, who doesn't love a paleo pumpkin pie that only has a handful of ingredients and takes no time at all to throw together?! Yeah, pretty awesome!
Equipment
Ingredients
- 1 16 oz can pumpkin puree or two cups cooked pumpkin
- 2 ripe bananas
- ⅓ cup coconut sugar
- 2 pastured eggs
- 2 tsp pumpkin pie spice
- ¼ tsp sea salt
- Raisins optional
- Chopped pecans optional
- Coconut flakes optional
Instructions
- 1. Preheat the oven to 350°F.
- 2. Add all ingredients to a food processor and process until smooth.
- 3. Pour into silicone baking molds or muffin cups. (You can also bake these in ramekins if you'd like.)
- 4. If you are adding the optional ingredients, just sprinkle them onto the batter and gently push them in using a spoon.
- 5. Bake for 30-35 minutes.
- 6. Allow to cool, then flip over the molds onto a plate.
- 7. Top with homemade whipped cream (you can also use coconut whipped cream).
Notes
Make your own homemade whipped cream here.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.