Mini Paleo Pumpkin Pies

Mini Paleo Pumpkin Pies

These Paleo Pumpkin Pies are a powerhouse of nutrition. Sweet, healthy, fresh, with an earthy, nutty, real food kind of taste. There is no gram cracker, sugar ladened, preservative soaked crust, but if you like nuts, you will love this alternative.

If you usually buy your pumpkin pie from the store, have you asked yourself why they are not in the refrigerator? How can they be fresh when they just sit there on the shelf? Well it’s because they are full of artificial preservatives. They have a sweet familiar taste, but how toxic are they? I don’t need to tell you how harmful the chemicals are that the food industry adds to your food. I just want to remind you not to eat that stuff.

I love to have individually pre portioned dishes, because it makes it so much easier to keep an eye on calories. These little mini pies are 170 calories each, which is an acceptable dessert allowance. Especially if you eat a healthy low calorie main meal before hand, like my Low Calorie Gluten Free Chicken Wrap.

An Optional addition to this almond crust, are my Spiced crunchy honey roasted sunflower seeds. Just pop some seeds in bowl and toss with honey (you may need to melt this first), Pumpkin Pie spice, and roast them for 10-20 minutes on 350F. Keep an eye on them. Everyone’s stove has a slightly different temperature, and you may need 10 rather than 20 minutes.

Paleo Pumpkin Pie
Prep time
Cook time
Total time
170 Calories each
Serves: 11
  • For the Pastry
  • 2 Cup Almond Flour
  • 2 Tbs Butter - Frozen and cut into cubes
  • 1 free Range Egg
  • (Honey Sweetened Spiced Roasted Pumpkin Seeds)
  • For the Filling
  • 1 Can Pumpkin
  • ¼ Cup Raw Honey or Stevia to taste
  • 2 Eggs
  • 1 tsp Pumpkin Pie Spice Mix
  • 1 tsp Cinnamon
  1. For the Pastry
  2. Mix flour and butter using your fingertips and rub together until it resembles bread crumbs. Add egg and blend until dough forms. Or just put into a food processor and blend.
  3. Put pastry into a lined muffin tin pressing down with fingers.
  4. Bake for 10 minutes at 350F.
  5. For the Filling
  6. Mix ingredients and pour into pastry case.
  7. Bake for 30-40 minutes at 350F or until set in the center.
healthy low calorie pumpkin pies

Marty Miller - November 24, 2014

Oh My Stars!!! These were so delicious and so easy to make. I purchased almond flour and the rest was easy. Try them. Yummy

    Monica the Cavewoman - November 24, 2014

    Thanks Marty, I am glad these worked out for you. They were a big hit here. I want to try them with sweet potato. Thanks for your comment and see you again on Going Cavewoman.

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