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–+ servings

Gluten & Dairy Free Mini Pumpkin Pies

These gluten & dairy free mini pumpkin pies are a lighter, healthier twist on the classic Thanksgiving staple!
Yield: 6 pies
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
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Ingredients

  • 1 can pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1/3 cup brown sugar
  • 1/3 cup almond flour
  • 1 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees. Lightly grease a muffin tin and set aside.
  • In a large bowl combine pumpkin, eggs, and vanilla.
  • Add remaining ingredients, mix until very well combined.
  • Pour batter into prepared muffin tin and bake for ~55 minutes, or until golden and firm. A toothpick should come out clean.
  • Allow to cool and top with whipped cream, if desired.

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Nutrition Facts

Nutrition Facts
Gluten & Dairy Free Mini Pumpkin Pies
Amount per Serving
Calories
121
% Daily Value*
Fat
 
5
g
8
%
Carbohydrates
 
16.3
g
5
%
Protein
 
4.4
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.