These Mini Pumpkin Pies, y’all. Everything glorious about a real pumpkin pie (which also happens to be my absolute FAVE), but mini and healthy!

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!

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Mini Pumpkin Pies

Vegetarian, Refined Sugar Free

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 Mini Pies

Calories 216 kcal

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

1. Create the crust dough from the Mini Apple Pies recipe.
2. Mold into a cupcake or mini pie pan.
3. Preheat oven to 350 degrees.
4. Whisk eggs over medium heat. Mix in the pumpkin puree and vanilla until the texture is even and smooth.
5. Add in the pie spice, stevia, coconut sugar, and salt. Continue mixing over medium heat for about 5 minutes.
6. Remove from heat, then mix in the greek yogurt until the texture is smooth.

7. Pour pumpkin filling mixture into each pie crust and bake for about 20 minutes (or until tops have browned). Let cool and enjoy!