Amazing Mini-Pumpkin Pie Recipe
It’s been a hot minute since I posted a recipe. I’ve been focusing so much on getting my yoga business up and running and posting about yoga that I haven’t been experimenting much in the kitchen.
I’ve been baking and cooking a lot, however haven’t focused on recipes for the blog. This recipe is a good one! It’s lower on the carbs because it’s refined sugar free and is completely grain free!
Amazing Grain Free Mini-Pumpkin Pie
Making pies from scratch has been a must since finding out about my celiac disease. I don’t trust other places to make most gluten free food AND so many store bought pies (gluten free or not) have a bunch of sugar and junk in them. Because of this, I almost always make my own everything. Period.
Being a health nut and sticking to a grain free diet means I also modify my sugar and never have refined sugar. I try to limit my natural sugar (coconut sugar, pure maple syrup or honey) to 2 Tbs a day. Since staying away from a lot of sugar, I know right away when I’ve had too much. The blood sugar spike is no fun. My body becomes shaky and I have an instant brain fog. It’s nuts!
Holidays are full of treats so any time a lower sugar option is available, I take it! Or in this case, make it! ha
Now that we’ve touched on sugar, let’s talk a little about pumpkin! I love pumpkin. When it’s pumpkin season I stock up. Any pumpkins we have on hand (even non-pumpkin pie pumpkins) I use them to make my own puree. What I don’t use, I store it in the freezer. This way I can have pumpkin goodies any time of the year!
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. Make the recipe as is and you can serve about 6 people. Double the recipe and you will have enough for 10 or more, depending on the slice size.
Grain Free Crust
3 Tbs coconut flour
1/2 cup + 3 Tbs tapioca flour
1 Tbs Coconut sugar
1 pinch Sea salt
2 Tbs melted coconut oil
2 Tbs ice water (if dough is a little dry, add more cold water a tsp at a time)
Pumpkin Pie Filling
3/4 cup pumpkin puree see notes for my pumpkin puree recipe
1/4 cup full fat coconut milk
3 Tbs (heaping) pure maple syrup (or raw honey)
1 pinch Sea salt
1/2 tsp ceylon cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 pinch ground clove
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.
Happy Holiday’s and enjoy!
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