Mini Pumpkin Pie

The delicious Mini Pumpkin Pie is a healthy dessert recipe that you can make for grab-and-go breakfast and sweet snacks. The crust is made with oatmeal and almond flour, which is filled with sugar-free pumpkin filling.

Pumpkin pie is more like a seasonal favorite for most of us, which is sweet and delightful to enjoy during the day. However, a mini pumpkin pie is much better when it’s low in calories and carbs. If you are on a diet or weight control, this homemade mini pumpkin pie recipe will definitely on your trying list.

What are the ingredients?

• Crust
  • Oatmeal- They are the healthiest food you can eat every day due to the multiple benefits for your body. Since oatmeal is quite filling after eating, it considers a weight control friendly food to have.
  • Almond Flour- is a good all-purpose flour substitute for making low carbs food and pastries.
  • All-purpose Flour
  • Calorie-Free Sweetener Truvia– is a good sugar substitute for Keto and low carb recipe.
  • Coconut Oil
  • Honey
• Pumpkin Filling
  • Coconut Milk
  • Heavy Whipping Cream
  • Egg
  • Calorie-Free Sweetener
  • Mashed Pumpkin- Peel the skin and steam the pumpkin for 15 minutes until soft.
  • Corn Starch
• Decoration
  • Greek Yogurt/ Whipping Cream
  • Fresh Fruits

What Pumpkin should I pick to make the pumpkin pie?

• I picked Japanese pumpkin, Kabocha Squashalso for this recipe. It tastes sweeter and with a nutty flavor than the normal ones; besides, it is more dense and dry after cooking makes a thick and decent pumpkin filling.

How to make a low-calorie and carbs Mini Pumpkin Pie?

I’m a dessert lover, and I can eat sweet and delicious pastries all day from morning till night. Then, it comes to a huge problem for me on my weight and health concern. Therefore, I have to make something tasty and low in sugar, carbs, and calories.

When I was making this pie crust, I used oatmeal and almond flour instead of the full amount of all-purpose flour to reduce the carbs from the final product. Surprisingly, the crust turns out more crunchy and tastier. Besides, I used the calorie-free sweetener for making both the crust and filling in the recipe. It actually makes the same taste for the dessert but healthier.

How do you store the mini pumpkin pie?

• Store the pie in an air-tight plastic bag or container, and keep them in the refrigerator for up to 3 days.

What to serve them?

• Enjoy the mini pumpkin pies for breakfast with the greek yogurt and fresh fruits spread on top is absolutely delicious.
• If you keep them for an afternoon tea time, they are the best pairing with a cup of coffee or hot tea.

Try more recipes with the healthy pumpkins

Pumpkin Steamed Buns Pumpkin Soup Pumpkin Milk Loaf Pumpkin Milk Pudding

Yield: 3

Mini Pumpkin Pie

Print

The delicious Mini Pumpkin Pie is a healthy dessert recipe that you can make for grab-and-go breakfast and sweet snacks. The crust is made with oatmeal and almond flour, which is filled with sugar-free pumpkin filling.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

Crust

• 40g Oatmeal
• 25g All-purpose Flour 
• 20g Almond Flour 
• 5g Calorie-Free Sweetener
• 25g Coconut Oil
• 25g Honey 

Pumpkin Filling

• 30g Coconut Milk 
• 30g Heavy Whipping Cream
• 1 Egg 
• 5g Calorie-Free Sweetener 
• 100g Mashed Pumpkin
• 5g Corn Starch 

Decoration

• Greek Yogurt 
• Fresh Fruits 

Instructions

Crust

1. Add oatmeal, all-purpose flour, almond flour, sweetener to a mixer, and blend for 30 seconds to 1 minute until it becomes powdery. Transfer it to a bowl. In another small bowl, microwave the coconut oil for 30 seconds until it melts. Combine the dry ingredients with coconut oil and honey with a spatula.
2. Preheat the oven to 356F.
3. Transfer the mixture into 3 mini tart molds with a spoon, and press harder to make them sit evenly. Bake them for 10 minutes.

Pumpkin Filling

1. Peel off the pumpkin's skin, and cut it into small cubes. Steam the pumpkin for 15 minutes until soft.
2. Mash the pumpkin in a bowl, and set it aside.
3. In a large mixing bowl, add coconut milk, heavy whipping cream, egg, sweetener, mashed pumpkin, and corn starch. Whisk to combine well.
4. Pour the pumpkin filling into the crust and bake for another 17 minutes.
5. Remove the tart from the oven once they're baked. Let them cool completely on the rack. Decorate them with Greek Yogurt Kaand fruits on the top.

Nutrition Information:

Yield:

3
Amount Per Serving: Calories: 296Total Fat: 18.9gSaturated Fat: 12.4gCholesterol: 68mgSodium: 29mgCarbohydrates: 30.1gFiber: 2.7gSugar: 8.5gProtein: 6.1g