What’s better than a pumpkin pie that’s good for you? The answer: these mini gluten-free and paleo-friendly pumpkin pie cups. Bite-sized and pumpkin-packed, these pies need to be on your list of must-try desserts this holiday season.

In this week’s take on healthier Thanksgiving recipes, we’re sharing a delicious, bite-size version of classic pumpkin pie. I kid you not when my husband first saw this recipe; he instantly ran to the kitchen to make sure we had all the ingredients to make these pumpkin pie cups himself.

Well, he did, and they were heavenly.

mini pumpkin pie in a jar

ABOUT THESE PUMPKIN PIE CUPS

These mini desserts are perfect for a fall party or Friendsgiving event. If we’re totally honest, they’re also perfect for parking yourself on the couch for a serious Netflix session. No matter the reason, you’ll more than likely find yourself making these pumpkin pie cups all season long.

FROM JESSICA, ONLINE NUTRITIONIST AT TASTE OF HEALTH

In addition to being super easy to make, another benefit of these pumpkin pie bites is that they’re entirely flourless, which makes them perfect for anyone sensitive to gluten or trying to avoid processed flours. Instead of traditional flour, you’ll find satiating healthy fats from full-fat coconut milk and extra protein from the eggs.

Also, did you know that pumpkin is rich in antioxidants, vitamins, and fiber? It’s an excellent choice to keep you feeling your best this holiday season.

What’s also so unique about this recipe is that the spices each carry their nutrient superpowers. Ginger, for example, has been hailed for centuries as an anti-inflammatory, while cinnamon is beneficial to healthy blood sugar levels. 

It’s truly a recipe that is just as good for you as it is delicious!

 

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mini pumpkin pie in a jar

Mini Paleo Pumpkin Pie Cups

  • Author: CARLEY
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Scale

Ingredients

1 15-ounce can pumpkin puree

3 eggs

½ cup full-fat coconut milk

½ cup real maple syrup

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

⅛ tsp ground nutmeg

⅛ tsp sea salt

Pinch coconut sugar


Instructions

  1. Preheat the oven to 350° F
  2. In a food processor or high-speed blender, combine the pumpkin puree and eggs.
  3. Add in the coconut milk, maple syrup, cinnamon, ginger, cloves, nutmeg, and sea salt.
  4. Pulse until creamy.
  5. Divide filling between 12 small ramekins or 6 medium mason jars.
  6. Bake for 35 minutes, or until the center of the pies are solid.
    (To test, shake one of the jars to confirm that the center doesn’t jiggle.)
  7. Top with a sprinkle of coconut sugar. 

Keywords: paleo, gluten-free, dessert, pumpkin pie, thanksgiving

TOOLS YOU MAY NEED FOR THIS RECIPE

While making this dessert is super simple, it does call for a few items that you may not have on hand. I’ve rounded up what I use in my kitchen regularly – for these pumpkin pie cups and beyond.

ARE YOU LOOKING FOR MORE FALL-INSPIRED RECIPES?

Check out the below quick, simple, and delicious recipes – all developed with your health (and the season) in mind.

Photo and recipe credit: Jessica Biber, Taste of Health