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!
Ingredients
- 1 (16 oz) can pumpkin puree or two cups cooked pumpkin
- 2 ripe bananas
- 1/3 cup coconut sugar
- 2 pastured eggs
- 2 tsp pumpkin pie spice
- 1/4 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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14 Replies to “Homemade Mini Paleo Pumpkin Pies”
Can you substitute xylitol for the coconut sugar? I'm not much of a cook, lol….
You can try it. I prefer the flavor of the coconut sugar in this recipe, its more like brown sugar
How long will these keep? Should they be refrigerated?
They last 2-3 days in the fridge
These look fantastic!
I don’t have any silicone molds, though. Can I get away with using paper muffin cups/liners in a muffin tin?
Thanks!
Could you use honey instead of sugar in this?
Sure, they might be a little softer in texture