These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving. This easy pumpkin pie bites recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I'm sure you are here because you or someone you know loves pumpkin. Welcome! It's been a pumpkin filled September at Joy Filled Eats and I'm happy to share the bounty.
About a week ago I decided to throw caution to the wind and make this last week of September Pumpkin Week. I shared on Facebook and encouraged my readers to sign up for my newsletter so they wouldn't miss a recipe. You can do that here too by the sign-up bar on the right or bottom of the screen or by clicking 'free ebook' at the top.
Pumpkin week is winding to a close with one last recipe. After this one, I can hold off on pumpkin until I make my husband a pumpkin pie for Thanksgiving. In case you missed my other Pumpkin Week recipes here they are:
- Easy Pumpkin Bread Recipe with Pecans
- Easy Pumpkin Soup Recipe
- Pumpkin Ice Cream Bars
- Pumpkin Drop Biscuit Recipe
- these cute Mini Pumpkin Pies
I always wait until Thanksgiving to make a full-sized pumpkin pie but tiny little Pumpkin Tarts seem appropriate as soon as Labor Day fades away. Here in New Jersey, we consider the summer beach season. Which begins Memorial Day weekend and lasts until Labor Day. If Labor Day signals the end of summer that means the day after Labor Day is fall, right?
Mini Pumpkin Pies in a Muffin Tin
It's easy to make Mini Pumpkin Pies in a Muffin Tin. It is the same as making a full-sized pumpkin pie but easier because you don't need to roll out the crust. I just give the crust ingredients a whirl in the food processor, drop scoops in my muffin tin with a small cookie sheet, and press them down and up the sides with a tart tamper. It only takes a few minutes. My tart tamper is one of the kitchen gadgets I only use a few times a year but it is so helpful when I do need it that I haven't been able to get rid of it when I pare down my gadget drawer. My gadget drawer is packed full and it's the largest drawer in my kitchen. I love them all from the garlic slicer to the cherry pitter and the many assorted spatulas.
The only tricky part can be removing them if you don't use aluminum liners. I don't mind because I like the look of the bare crust on these but if you aren't careful the crust can crumble. Chilling them until cold helps it stay intact. As does greasing the muffin pan well.
Bite Size Pumpkin Pie
Once you make the crust you only need to stir together the ingredients for the filling for these mini pumpkin pies. I did this in a small bowl with a whisk. Then you divide the filling between the crusts and pop it in the oven. If you have a little extra filling do not overfill the pies, just bake it in a small ramekin and use it to taste test.
I hope you enjoy these bite-sized mini pumpkin pies!
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Mini Pumpkin Pies
Ingredients
Pumpkin Filling:
- ½ cup pumpkin puree
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon beaten egg (or carton egg whites)
- 1 tablespoon heavy cream
- ½ teaspoon cinnamon
Mini Tart Shells:
- 1.5 cup almond flour
- 1.5 teaspoon coconut flour
- 3 tablespoon butter
- 2 teaspoon cold water
Instructions
- Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
- Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
- Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
- Alternatively, you may bake these in greased mini aluminum muffin liners.
Blakely Bass says
Hi! Should the pumpkin mix be kind of then and runny or thicker like out of the can pumpkin?
Thank you!!!! Happy Thanksgiving!
Taryn says
Pumpkin pie filling is always thinner than canned pumpkin because you add more liquid to it.
Gigi says
This recipe looks amazing definitely going to try it. I do have a question do u think I can use this same tart recipe for mini keto pecan pies?
Taryn says
Yup! I actually did the opposite. I made mini pies last year and a full one this year. Here is the recipe for the mini pecan pies: https://joyfilledeats.com/pecan-pie-tarts/
carolyn says
Can you bake in a regular full size pie pan?
Taryn says
Yes, I just have not gotten a chance to do that yet. I think you will need to double or triple the filling. The crust will make enough for one pie as written.
Jennifer says
Can I use coconut cream instead of heavy cream? Dairy allergy.
Taryn says
Yes, coconut cream should work.
Beth says
Can I use 1/2 and 1/2 instead of heavy cream in this recipe?
Taryn says
Yes
Tina M Kinch says
Can I use a ready made pie crust for these?
Taryn says
Sure, but the nutrition facts would be different.
Gloria Bednar says
Can I use maple syrup in place of the sweetener? If so, how much should I use?
Taryn says
Maybe. Since I haven't tested it I don't want to guarantee it will work. Try 1.5 times the amount and you may need extra egg.
toni says
Do these freeze well?
Taryn says
Yes
Heather says
Can i use swerve sugar replacement for the sugar?
And is it 2 beaten eggs with yolks and whites?
Taryn says
Yes, try 1.5 times the amount. And yes, 2 whole eggs.
Tori says
Is it 2 whole eggs or 2 tablespoons of a beaten egg?
Taryn says
2 tablespoons of a beaten egg.
Sue says
2 eggs? Recipe says 2Tablespoons beaten eggs
Taryn says
2 tablespoons egg is correct. That is probably one medium egg. Since most people buy large or extra large I needed to classify.
L says
Should the butter be cold or room temperature?
Taryn says
I use cold butter.
Nichole says
What is the serving size?
Taryn says
The nutrition facts are for one. At 79 calories and 1 net carb per piece, a serving can be 3 or 4. Up to you.
Mimi says
If I use aluminum liners, do I need to grease the liners?
Taryn says
I'd probably spray them with cooking spray just to be on the safe side.
Rene says
The recipe states 1 1/2 tsp coconut flour but in the comments you referred to a 1:1 ratio. Should this read 1 1/2 cup coconut flour? Thank you, can’t wait to try this!
Taryn says
No no. Please only use 1 1/2 tsp coconut flour.
Cynthia says
I don't have a mini muffin pan, will it work if I double the recipe and make normal muffin size pies?
Taryn says
It would but I'm not sure how easy they would be to remove from the pan. I'd use aluminum liners or make this into bars instead.
AD says
Can you substitute all coconut flour instead of the almond flour?
Taryn says
No, that wouldn't be a 1:1 substitution. I'm not sure if it would work. You could make them crustless though. Definitely use liners if you do.
Marie says
Aww these look so so yummy and I just love little bite sized desserts like this
Julie Stewart says
Can I use a blender. I do not have a good processor.
Taryn says
Yes, the blender will definitely work for the filling. You may have to mix the crust by hand using softened butter.
Celeste Lusby says
What type of pumpkin purée do you use?
Taryn says
The canned type is fine. If you have fresh pumpkin puree you can use that.
Celeste Lusby says
Thank you! One more question, the only mini muffin pan I have is made of silicone, do you think this would work for this recipe?
Taryn says
Hmmm.. I'm afraid the crust might crumble when you try to pop them out. I'd use an aluminum liner.
Julie Hancock says
What did you use for the top, the cream little decorative part? Thinking of making them for a church function.
Taryn says
Its just a little whipped cream and cinnamon 😊
Doina Seiciuc says
The recipe looks yummy! What is the oven temperature to bake the shells at?
Taryn says
350. I just edited the recipe. Sorry about that!