This grain free, mini-pumpkin pie is sure to please. It’s perfectly sweetened naturally and won’t make you feel overly full since it’s lower in carbs! Whether you have a couple people or a bunch you can whip this up in a little less than an hour.
Preheat the oven to 350 degrees F. Lightly coat a mini pie pan (glass is best) with coconut oil and set aside. Pie pan should be about 6.5 inches.
In a food processor, add all the dry crust ingredients and gently mix for a few seconds.
Add coconut oil and egg. Mix for a few seconds.
With the food processor on, drizzle the water in. Mix until a dough forms (it will be a little wet, rather than crumbly).
Spoon the dough into the prepared pie pan. Spread the dough evenly throughout the whole pan and up the sides. Place pie weights on top of the dough and bake for 10-12 minutes.
Pumpkin Pie Filling
While the pie crust is pre-baking, add all the pumpkin pie filling ingredients to a food processor or high speed blender. Mix well.
Pour the pie filling into the pre-baked pie shell (after the pie weights are removed, of course) and bake the pie for about 40 minutes at 350 degrees F.
It’s done with then middle isn’t soupy and there’s a light golden color to the edge of the pie filling and crust.
Let pie sit out for 15 minutes to cool. Place in the fridge for an hour or more to totally set.
**Click HERE for my homemade pumpkin puree recipe!