Paleo Pumpkin Pie Bites
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0
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Unrated
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Prep Time
25 mins
-
Cook Time
18 mins
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Total Time
43 mins
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Servings
24 servings
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Calories
138 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Paleo Pumpkin Pie Bites
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Paleo Pumpkin Pie Bites are the perfect sized dessert to serve after Thanksgiving dinner!
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Ingredients
Pie Crust
- 2 cups almond flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons coconut oil melted
- 1 egg lightly beaten
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1/2 cup coconut milk canned
- 1/4 cup pure maple syrup
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch cloves
- Pinch kosher salt
- 2 teaspoons arrowroot powder
Whipped Cinnamon Coconut Cream
- 1 coconut milk refrigerated overnight, full fat, canned
- 1 tablespoon pure maple syrup
- 1/4-1/2 teaspoon ground cinnamon
Instructions
Pie Crust
- Preheat oven to 350° F. and grease a mini muffin tin with oil, set aside.
- In a large bowl whisk together the dry ingredients. Add in the coconut oil and egg and work them into the mixture until everything comes together and a ball of dough forms.
- Place 1/2 of a tablespoon of the mixture into the bottom of each mini muffin cup. Use a shot glass or your fingers to firmly press the crust into the bottom of each cup and up the sides of it.
Pumpkin Pie Filling
- Whisk together all of the filling ingredients until smooth. Add approximately 1 tablespoon of the filling to each of the crusts, you will probably have a little extra filling.
- Place the mini pumpkin pie bites in the oven and bake for 18-20 minutes or until the filling is set. Remove from the oven and let them cool in the pan for 5-10 minutes before removing them to cool completely on a wire cooling rack.
- You may need to run a knife along the edge to loosen them from the pan. Once they have cooled completely, refrigerate in an airtight container until ready to serve.
Whipped Cinnamon Coconut Cream
- Take the refrigerated can of coconut milk out of the fridge and flip the can over.
- Open the can and pour the water into a bowl or container, the cream and water should be separated. Scoop the cream into the bowl of a mixer and add in the maple syrup and cinnamon.
- Beat the cream on high speed with the whisk attachment for several minutes or until stiff peaks form. Pipe the whipped cream on top of the pumpkin pie bites or serve alongside them.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
16mg
(5%)
Sodium
65mg
(3%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 16mg | 5% |
| Sodium | 65mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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