MINI PUMPKIN PIES – LOW CARB, KETO, GLUTEN & SUGAR FREE
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.
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.
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.
Ingredients
Pumpkin Filling:
Pumpkin Filling:
- 1/2 cup pumpkin puree
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tbsp beaten egg (or carton egg whites)
- 1 tbsp heavy cream
- 1/2 tsp cinnamon
- 1.5 cup almond flour
- 1.5 tsp coconut flour
- 3 tbsp butter
- 2 tsp cold water
Instructions
- 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.
- 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.
- Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
- Alternatively, you may bake these in greased mini aluminum muffin liners.
