These two mini pie recipes are not only adorable, but also extremely nourishing and delicious! Perfect for thanksgiving, fall events, picnic parties, and Christmas time, these mini pies are sure to be a festive favorite with family and guests.

I love when I find a recipe that not only looks mouthwatering, but also is full of good-for-you ingredients! It just makes me so happy to have the best of both worlds at the same time, knowing that I can make, serve, and eat it without guilt or second thoughts about the aftermath of what the refined sugar or gluten might do to me.

And that’s just what these recipes are – full of yummy goodness, fall flavors, and healthy ingredients. Making them mini also helps with portion control and they just look so darn cute on a platter! But if it isn’t your thing, you can totally make them into regular sized pies with a few tweaks.

So what’s in these babies?

Mini Pecan Pies:

A classic Thanksgiving dessert made without the corn syrup and with a whole-lot-a-yum.

The main ingredients…

• Pecans- this main ingredient is naturally packed full of healthy fats, protein, fiber, and much more!
• Honey – honey takes the place of cornsyrup in this recipe, replacing a lot of yuck for a whole of of natural sweetness and healthy properties – trust me you won’t tell the difference
• Coconut Oil – because what truly good recipe could get away without it?
• Eggs – holds it all together 😉
• Almond Milk – the perfect natural thinner and keeps the recipe dairy free- feel free to use what ever non-dairy milk you’d like!
• Orange Oil – adds a hint of citrus – SO good
• Cinnamon – a sprinkle of cinnamon to add the fall flavors
• Pie Crust – make your own super quick and easy pie crusts with coconut oil and whole wheat flour!

Mini Pumpkin Pies with Gingerbread Cookie Crust

Ummm need much more be said? Filled with crazy healthy ingredients, yet tastes like a pumpkin pie and gingerbread cookie combined – how much better can it get? These are a little bit more time consuming, so again, if you want to make it one big pie, go ahead! Oh, and did I mention that these are paleo?

The main ingredients…

• Pumpkin Puree or Mashed Sweet Potato – the best and main ingredient! If you are allergic to pumpkin or you just don’t like it, sweet potato is a wonderful substitute that tastes almost identical and works just as well
• Maple Syrup – the perfect autumn sweetener that comes from the trees – how cool is that?!
• Eggs – again, got to hold it altogether, and the egg makes it a little bit more firm
• Vanilla & Spices – my favorite part! Filled with pumpkin spice spices and vanilla extract, this is truly what makes it all worth it

For the gingerbread crust…

• Almond + Coconut Flour – these two flours work perfectly together and make the recipe paleo!
• Molasses + Coconut Sugar – oooh, again, two amazing fall sweeteners that bring a rich and slightly spiced taste
• Spices + Vanilla – need I say more? All the perfect gingerbread spices
• Coconut Oil – because what recipe can go without it? The cooconut oil helps bind the dough together and gives some healthy fats!

Mouth watering yet? I don’t know if these bad boys need anymore explanation to their goodness, so we’ll just get right on to the recipe.

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Mini Healthy Pecan Pies

original recipe @ A Sweet Pea Chef

• Prep time: 10 min
• Cook time: 35 min
• Serves: 12

Ingredients

• 1/2 cup raw honey
• 2 tbsp coconut oil, melted
• 3 eggs
• 1/2 tsp fresh orange zest
• 1/8 tsp sea salt
• 1 tbsp unsweetened almond milk
• 1 tsp ground ground cinnamon
• 1 tsp pure vanilla extract
• 3 tbsp whole wheat pastry flour
• 2 cups raw pecans
• 1 bottom pie crust

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour. Stir to combine.
3. If making mini pies, cut 4 inch circles out of the pie crust dough with the lid of a cup, and press carefully into greased muffin tins.
4. Arrange the raw pecans into the prepared pie crust(s).
5. Pour the liquid filling mixture over the pecans, spreading some with a spoon if necessary.
6. For mini pies : bake for 5 minutes @ 400°, then reduce heat to 350° and bake for 5-10 more minutes until no longer giggly.
7. For one large pie: Place into the oven and bake for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for 20-25 minutes.
8. The pie will rise in the oven. You’ll know it’s done when it has small cracks in the top and is no longer giggly.
9. Remove from oven and allow to cool, preferably overnight. Enjoy!

Mini Paleo Pumpkin Pies with Gingerbread Crust

original recipe @ Ambitious Kitchen

• Prep time: 30 min
• Cook time: 30 min
• Serves: 12

Adorable paleo healthy mini pumpkin pies with a gingerbread cookie crust. These dairy & gluten free mini pumpkin pies are easy to make, naturally sweetened, super cute and seriously delicious! Perfect for the holiday season.

Ingredients

• For the pumpkin pie filling:
• 1 cup pumpkin puree
• 1 large egg
• 1 egg yolk
• ¼ cup pure maple syrup
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon allspice
• 1/4 teaspoon salt

• For the gingerbread cookie crust:
• 1/4 cup melted and cooled coconut oil
• 1/4 cup coconut sugar
• 2 tablespoons blackstrap molasses
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup packed fine blanched almond flour
• 1/3 cup coconut flour (do not pack)
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• For topping:
• Whipped cream or whipped coconut cream

Instructions

1. First make your pumpkin pie filling: in a large bowl, whisk together the pumpkin puree, egg, egg yolk, pure maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
2. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 1.5-inch x 5-inch parchment paper strips, they do not need to be exact but should generally just fit in the muffin tin. Spray muffin tins (with parchment paper in them) with nonstick cooking spray and press the parchment paper strips down into the grease to help them stick to the pan — this is also to help you get out the mini pies when they are done baking so do not skip it!
3. In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
4. Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Allow dough to sit for a few minutes to thicken up.
5. Next, use your hands to roll dough into 12 ( around 1-inch) dough balls. Place each dough ball into muffin tin and use your hands or a teaspoon to help you form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there isn’t any holes in the bottom or sides. Bake for 5 minutes.
6. Once done baking, you’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
7. Next add the pumpkin pie filling to the cookie cups. Each cup will get approximately 1.5 – 2 tablespoons of filling. To smooth the filling, barely shaking the pan back and forth to settle the filling.
8. Bake for 25-30 minutes or until filling no longer jiggles. Allow mini pumpkin pies to cool completely in the muffin tin before removing them from the pan. To remove them, gently run a butter knife around the edges of the crust, then pull up on the parchment paper to remove. Serve immediately or cover and place in the fridge until ready to serve.
9. Once ready to serve, top each pumpkin pie with a little whipped cream or coconut whipped cream, then sprinkle with just a tiny bit of cinnamon. Enjoy!

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I hope that you enjoyed these two fall dessert recipes! Be sure to let me know if you make them!

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