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    Home » Recipe Archive » Gluten Free » Mini Paleo Pumpkin Pies

    Mini Paleo Pumpkin Pies

    Nov 18, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · Leave a Comment · About 3 minutes to read this article.

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    5K Followers on Instagram, yippeee!
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    What a perfect recipe to celebrate: Mini Paleo Pumpkin Pies! With a delightful streusal topping.
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    It can be a challenge to "healthify" certain treats. mostly cakes and cookies, but Pumpkin Pie isn't too unhealthy to begin with! The main ingredient is PUMPKIN, which is a crazy healthy superfood. Just Google the health benefits of Pumpkin if you aren't already aware and you might be blown away.
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    Now while Pumpkin is healthy, traditional pumpkin pie can still be laden with refined sugars, processed butter, and other nutrient-less ingredients. But they really don't add that much to the main flavor star, which is the pumpkin and the pumpkin pie spices! So, omitting them is really quite simple.
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    I'm sure this recipe could be adapted to be a more traditional pie too, but the mini aspect is also perfect for easy sharing, portion control, and just general cuteness! I love my mini muffin tin - if you don't have one, I highly recommend it. I love making mini banana muffins out of my 5-ingredient banana bread recipe (and the chocolate version too!) as the perfect snack when I'm not really hungry but I just want something sweet!
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    Mini Paleo Pumpkin Pies
    By The Granola Diaries
    Crust:

    • ½ C Almond Flour
    • 4 Tbsp Coconut Oil, melted
    • Water, as needed

    Filling:

    • ¾ C Pumpkin Puree
    • 1 egg
    • 2 Tbsp Coconut Sugar (or Maple Syrup)
    • 3 - 4 Tbsp Coconut Flour
    • 1 tsp vanilla
    • ½ tsp baking powder
    • Pumkin pie spice and cinnamon to taste
    • Dash of salt

    Streusal:

    • Leftover crust
    • 1 tbsp coconut oil, soft but not melted
    • Cinnamon, to taste
    • Coconut sugar, to taste

    Directions:

    1. Preheat oven to 350 and line a mini muffin tin with liners, and spray them.
    2. Make crust: Mix almond flour and melted coconut oil. If mixture seems really dry, add ½ tbsp water at a time. The mixture should stick together when you pinch it. Wet fingers and press about ½ tsp of the crumb mixture into muffin liners. Bake for 4 minutes to set.
    3. Meanwhile, mix the pumpkin puree and all filling ingredients in a bowl, adding coconut flour last.
    4. Make the streusal: Mix coconut oil with the leftover crust mixure. Add a generous dash of each cinnamon and coconut sugar. Adjust to taste.
    5. Add about 1 heaping Tbsp of the filling into each muffin and top with streusal. Bake for 15 minutes. Enjoy warm or refrigerate for later - these are great cold, or the next day!

    Tag me in your recipe recreations and spread the love on Instagram @thegranoladiaries!
     
     

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    « Paleo Blackberry Ginger Dessert Bars {Gluten Free, Vegan}
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    about me

    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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