These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving. This easy pumpkin pie bites recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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I'm sure you are here because you or someone you know loves pumpkin. Welcome! It's been a pumpkin filled September at Joy Filled Eats and I'm happy to share the bounty.
About a week ago I decided to throw caution to the wind and make this last week of September Pumpkin Week. I shared on Facebook and encouraged my readers to sign up for my newsletter so they wouldn't miss a recipe. You can do that here too by the sign-up bar on the right or bottom of the screen or by clicking 'free ebook' at the top.
Pumpkin week is winding to a close with one last recipe. After this one, I can hold off on pumpkin until I make my husband a pumpkin pie for Thanksgiving. In case you missed my other Pumpkin Week recipes here they are:
- Easy Pumpkin Bread Recipe with Pecans
- Easy Pumpkin Soup Recipe
- Pumpkin Ice Cream Bars
- Pumpkin Drop Biscuit Recipe
- these cute Mini Pumpkin Pies
I always wait until Thanksgiving to make a full-sized pumpkin pie but tiny little Pumpkin Tarts seem appropriate as soon as Labor Day fades away. Here in New Jersey, we consider the summer beach season. Which begins Memorial Day weekend and lasts until Labor Day. If Labor Day signals the end of summer that means the day after Labor Day is fall, right?
Mini Pumpkin Pies in a Muffin Tin
It's easy to make Mini Pumpkin Pies in a Muffin Tin. It is the same as making a full-sized pumpkin pie but easier because you don't need to roll out the crust. I just give the crust ingredients a whirl in the food processor, drop scoops in my muffin tin with a small cookie sheet, and press them down and up the sides with a tart tamper. It only takes a few minutes. My tart tamper is one of the kitchen gadgets I only use a few times a year but it is so helpful when I do need it that I haven't been able to get rid of it when I pare down my gadget drawer. My gadget drawer is packed full and it's the largest drawer in my kitchen. I love them all from the garlic slicer to the cherry pitter and the many assorted spatulas.
The only tricky part can be removing them if you don't use aluminum liners. I don't mind because I like the look of the bare crust on these but if you aren't careful the crust can crumble. Chilling them until cold helps it stay intact. As does greasing the muffin pan well.
Bite Size Pumpkin Pie
Once you make the crust you only need to stir together the ingredients for the filling for these mini pumpkin pies. I did this in a small bowl with a whisk. Then you divide the filling between the crusts and pop it in the oven. If you have a little extra filling do not overfill the pies, just bake it in a small ramekin and use it to taste test.
I hope you enjoy these bite-sized mini pumpkin pies!
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Ingredients
Pumpkin Filling:
- ½ cup pumpkin puree
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon beaten egg (or carton egg whites)
- 1 tablespoon heavy cream
- ½ teaspoon cinnamon
Mini Tart Shells:
- 1.5 cup almond flour
- 1.5 teaspoon coconut flour
- 3 tablespoon butter
- 2 teaspoon cold water
Instructions
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Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
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Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
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Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
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Alternatively, you may bake these in greased mini aluminum muffin liners.
Notes
Nutrition
Jaime says
I made 2 batches of pumpkin bites. The whole family didn’t like them, the crust was too dry and I had added butter and water. I WILL NOT make these again. The measurements were completely off.
Taryn says
I'm sorry you didn't like them. Changing the crust recipe would've thrown off the measurements. Did you make it in a food processor as indicated? The crust needs to be processed for a full 2-3 minutes to break down the almond flour.
Gina says
These are fantastic! ❤️ Even my non-keto Mom was completely surprised at how good they are because many other keto/low carb treats just don't taste great. I followed your instructions exactly. THANK YOU for sharing this. P.S. I used your sweetener substitute tip and used 1.5x Stevia.
Judy says
Although I have been used to baking with Almond Flour and Coconut Flour over the 2+ years that I have been eating Low Carb, I found the crust recipe to be missing a sweetener and found my first batch to be almost sour tasting and off-putting in flavor, though the filling was amply sweet.
For my 2nd batch, which I was preparing for a Thanksgiving Potluck contribution, I added a good squirt of SF GF pancake syrup and about a tsp of SF confectioner-style sweetener to the crust mix and I enjoyed them much more!! (with a dollop of Whipped Cream, of course!)
AND I use the base of the handle of my old-fashioned ice cream scoop as my 'tart damper', wetting it between presses in a small cup of water with some oil spread over the water's surface to ensure it won't stick; PERFECT size! works GREAT!!
Charlotte Davis says
Can you use silicone muffin liners or pan to make these?
Taryn says
Probably but I haven't tested it. The crust is a little delicate so just chill them before trying to pop them out.
Janice says
I used a silicone Mini muffin pan, it worked great !
I even removed two while still warm , one for hubby to test and one for me !
Jina says
Love!! I used my homemade pumpkin pie spice instead of plain cinnamon. I used a blend of pure monk fruit powder and powdered xylitol because I tend to avoid erithritol. Used coconut cream because I’m out of HWC. I added just a pinch of xanthan gum to help things congeal a bit more. Oh! I had never heard of this tart press tool before and bought one specifically to make these - I’m so glad I did! Made the shells a breeze. I also baked them on 325 for the second part because I just felt it would be right. Love the recipe overall, and thank you! I will be perusing your work for more things to make 🙂
Jessica says
Hi! How do you store them?
Taryn says
In the refrigerator.
Mayra Talamantez says
I made these! So yummy as directed, added whipped cream just as they cooled in the fridge as directed and wow tastes just as the real thing. I used swerve sugar, hubby will definitely eat these on a low carb diet.