Single Serve Grain-free Pumpkin Pies
Prep time: 
Cook time: 
Total time: 
Serves: 2 mini pies
gluten-free, paleo, dairy-free
  • ½ cup blanched almond flour
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • ½ teaspoon cinnamon
  • pinch ground nutmeg
  • pinch sea salt
Pumpkin Pie Filling
  • ½ cup pumpkin puree
  • 1 local, farm fresh egg
  • 2 tablespoons full-fat organic coconut milk
  • 2 tablespoons coconut sugar (or other granulated sugar)
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 generous pinch each of ground nutmeg, ground cloves and ground cardamom
  • pinch sea salt
For Topping:
  1. Preheat the oven to 375ºF. Lightly grease two 4-inch tart pans, with a little coconut oil.
  2. In a small bowl, mix together all of the crust ingredients. Get your hands in there to really mix it up well. Press the mixture into the greased tart pans. Really working it up the sides.
  3. Place the tart pans into the oven and bake for about 7-8 minutes, until lightly golden brown. Remove from the oven to cool for a few minutes.
  4. Meanwhile, mix together all of the filling ingredients in a small bowl and pour half the mixture into each the baked crusts.
  5. Place the pies into the oven (you can place onto a baking sheet if that makes it easier) and bake for 20 - 25 minutes until the filling is set up and a toothpick inserted in the center comes out clean.
you can replace all the spices with 1 teaspoon of pre-made pumpkin pie spice blend, just be sure it's gluten-free
Recipe by Tasty Yummies at