All Recipes --> Pumpkin Mini Pies
Pumpkin Mini Pies
Prep Time: 20 Minutes
Cook Time: 22 Minutes

1 1/4 Cup Arrowroot Starch (Bob's Red Mill)

1 Cup Almond Meal (Bob's Red Mill)

1 Teaspoon Ground Cinnamon (Simply Organic)

2 teaspoons Pumpkin Pie Spice

1/4 teaspoon Ancient Fine Sea Salt Shaker (Real Salt)

1/4 Cup Raw Honey (My Local Honey)

3 Tablespoons Coconut Milk 100% Pure (Aroy-D)

2 Tablespoons Brown Butter Ghee (Pure Traditions)

1 Teaspoon Vanilla Extract (Simply Organic)

1/3 Cup Organic Pumpkin (Farmer's Market)

1 Tablespoon Raw Honey (My Local Honey)

1/4 Cup Almond Meal (Bob's Red Mill)

1 Large Egg

To Prepare:

Combine arrowroot flour, 1 cup almond flour, cinnamon, pumpkin pie spice, salt, 1/4 cup honey, brown butter, coconut milk, coconut oil, and vanilla until combined.

Form dough into a ball, wrap in parchment paper, and refrigerate for 1 hour.


Combine pumpkin, 1 tablespoon honey, 1/4 cup almond flour, and egg.

Set aside.


Preheat oven to 350 degrees.

Roll out the crust to 1/4 inch thick between two sheets of parchment paper.

Use a cookie cutter to cut out desired shape, my cutter was a 4 inch pumpkin.

Use a paring knife, cut out face shapes in half the crusts, if dough starts to crumble put back in the refrigerator for 5 minutes.

Place 1 tablespoon of filling on top of the crusts without cut outs.

Place cut out crust on top of the crust with filling.

Press down on the edges with a fork to seal. Bake for 18-22 minutes, or until edges are golden and middles are set.


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