I’m really digging these mini pumpkin pies because of their adorable factor, their pop-in-your-mouth factor, and the factor in which I don’t have to attempt to cut a beautiful slice of pie. Because given my history of slicing things, that would just be a disaster. A delicious, glorious, heap of a disaster.
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The good thing about that is that these mini pumpkin pies are healthy. So no guilt involved, friends. And light whipped cream topping sprinkled with cinnamon is a must, in case you were wondering!
I have no shame about my “all the pumpkin things” motto right now (Creamy Pumpkin Pasta, Pumpkin Curry Soup, 10-Minute Pumpkin Pie Oatmeal….), but I’ve found some pretttttty crazy pumpkin things out there this year! Pumpkin Spice Chips? Pumpkin Spice Soap?? What is this world even coming to?
What is the craziest pumpkin spice thing you’ve found so far? What are your fave pumpkin treats? Let me know in the comments below!
Keep these Mini Pumpkin Pies in the fridge for an easy go-to healthy dessert!
A few things about this recipe: the delicious crust is the same recipe for the Mini Apple Pies, so head over to that post for that! You can also try using these Mini Tart Shells if you’re need something a little more low-maintanence. I just used a simple cupcake pan to make these, but I love the idea of using these little pie pans for your guests if you’re entertaining!
Mini Pumpkin Pies
Ingredients
Crust:
- Recipe for Mini Apple Pies (link below)
Filling:
- 2 Eggs
- 15 oz . can Pumpkin Puree
- 1 tsp Vanilla
- 2 Tbsp Pumpkin Pie Spice
- 2 packets Stevia
- 3 Tbsp Coconut Sugar
- Pinch of Salt
- 1/4 Cup Greek Yogurt
Instructions
- Create the crust dough from the Mini Apple Pies recipe.
- Mold into a cupcake or mini pie pan.
- Preheat oven to 350 degrees.
- Whisk eggs over medium heat. Mix in the pumpkin puree and vanilla until the texture is even and smooth.
- Add in the pie spice, stevia, coconut sugar, and salt. Continue mixing over medium heat for about 5 minutes.
- Remove from heat, then mix in the greek yogurt until the texture is smooth.
- Pour pumpkin filling mixture into each pie crust and bake for about 20 minutes (or until tops have browned). Let cool and enjoy!
Nutrition
Ramona says:
Oh, my! I initially thought these will take a good while to make but I was wrong. So quick, easy and absolutely delicious. Need to make these again super fast.
Tammy says:
These mini pies are a such a sweet idea! I’d probably sneak in more than I should ;D
Anna says:
They look so cute and so delicious! And I love their size, I can have one for each hand!
Kushigalu says:
Love these mini version of pumpkin pies. So cute and delicious. I would love to try it this way for my lil one.
Elaine says:
Finally it’s pumpkin season! 🙂 And it is pumpkin pies like this that makes this part of the year so special!
Marta says:
They’re soooo cute and so dangerous! I’m over here popping them in my mouth like they’re grapes! Thank God they’re tiny. LOL!
Veronika Sykorova says:
These are so cute! And I love the cross out feature of your recipe plugin!
dishnthekitchen says:
These are so adorable! I’d love to keep some in my fridge just for snacks, not sure how long they would last though!
Kathryn Donangelo says:
These mini pumpkin pies are too cute! I love how small they are- perfect when you don’t want to eat a whole slice. I’m going to make them again for Halloween 🙂
Amanda says:
These turned out so delicious! Sometimes a full piece of pie is just too much after a big dinner, and this was the perfect way to enjoy a little something sweet after dinner. And they’re just so cute!
Quin @Butter Be Ready says:
How adorable and delicious are these pies!!!! I’m definitely gonna try these this weekend.
Christine McMichael replied:
Thanks, Quin! I hope you enjoyed the recipe! 🙂