Gluten & Dairy Free Mini Pumpkin Pies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 pies
These gluten & dairy free mini pumpkin pies are a lighter, healthier twist on the classic Thanksgiving staple!
  • 1 can pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • ⅓ cup brown sugar
  • ⅓ cup almond flour
  • 1 tsp pumpkin pie spice
  • ¼ tsp nutmeg
  • pinch of salt
  1. Preheat oven to 350 degrees. Lightly grease a muffin tin and set aside.
  2. In a large bowl combine pumpkin, eggs, and vanilla.
  3. Add remaining ingredients, mix until very well combined.
  4. Pour batter into prepared muffin tin and bake for ~55 minutes, or until golden and firm. A toothpick should come out clean.
  5. Allow to cool and top with whipped cream, if desired.
Nutrition Information
Calories: 121 Fat: 5 Carbohydrates: 16.3 Protein: 4.4
Recipe by Colleen Christensen Nutrition at