Mini Paleo Pumpkin Pie

Mini pumpkin pies with a Cinnamon Swapples as crust

A naturally-sweetened fall favorite you'll be excited to bring to the table.

Ditching dessert hour on the holidays because of allergies? Now you don't have to! These mini pies are free from gluten, grains, dairy and refined sugars. Perfect to bring along to your next family gathering -- just don't be surprised when they try to steal a bite! 

Time: 25 minutes

Serves: 4 mini pies


  • Cooking spray or dairy-free butter, to coat
  • 4 Cinnamon Swapples
  • 1/2 cup pumpkin
  • 1 egg
  • 1/3 cup canned coconut milk, unsweetened (see notes)
  • 1/4 tsp vanilla extract
  • 2 Tbsp coconut flour
  • 3 Tbsp coconut sugar
  • 1/8 tsp sea salt
  • 1/2 tsp pumpkin spice


  1. Preheat the oven to 350F.
  2. Coat 4 oven-safe ramekins with cooking spray or dairy-free butter.
  3. Microwave your Cinnamon Swapples, 2 at a time, for 1 minute 30 seconds or until completely thawed and soft through the very center. As soon as they come out of the microwave, place on a cutting board and roll flat with a rolling pin to an even thickness of about 1/4". They must be fully softened through center to roll flat properly.
  4. While they are still warm, center each flattened Swapple on the top of the ramekin, and then push the Swapple down. Using your fingers, press the Swapple around the the ramekin so it sticks to the sides, to form a deep 'crust' to pour your filling into.
  5. Mix all of your wet ingredients together in a medium bowl: pumpkin, egg, coconut milk, and vanilla extract.
  6. In a separate small bowl, whisk together the remaining dry ingredients: the coconut flour, coconut sugar, sea salt, and pumpkin spice.
  7. Pour the dry ingredients into the wet ingredients, and mix everything together thoroughly to combine.
  8. With a rubber spatula, evenly divide and pour the filling into each of your prepared 'crusts'.
  9. Bake for 15 minutes or until the top has lost its shine and the filling has set.
  10. Remove from the oven and enjoy warm, or cool down to room temperature and then transfer them to the fridge to enjoy later on.


*you can use another dairy-free milk if you don't have canned coconut milk, but it may not taste or bake the same. We like canned coconut milk because it provides a rich, creamy flavor similar to heavy cream.

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