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Paleo Pumpkin Pie Bites

Paleo Pumpkin Pie Bites are the perfect sized dessert to serve after Thanksgiving dinner!

Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings: 24 servings
Calories: 138 kcal
Course: Dessert , Baked Goods
Cuisine: American

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 canned coconut milk
  • 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 of ground cloves and kosher salt
  • 2 teaspoons arrowroot powder
Whipped Cinnamon Coconut Cream
  • 1 can full fat coconut milk refrigerated overnight
  • 1 tablespoon pure maple syrup
  • 1/4-1/2 teaspoon ground cinnamon

Instructions

Pie Crust
    Cup of Yum
  1. Preheat oven to 350° F. and grease a mini muffin tin with oil, set aside.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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
  1. Take the refrigerated can of coconut milk out of the fridge and flip the can over.
  2. 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.
  3. 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

Calories 138kcal (7%) Carbohydrates 7g (2%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Cholesterol 16mg (5%) Sodium 65mg (3%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 138

% 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.