Gluten-Free Crustless Mini Pumpkin Pies with Coconut Whipped Cream
These individual crustless pumpkin pies are spiced just right and made with coconut milk and coconut sugar, offering all the fall flavor without the blood sugar crash. Topped with dairy-free whipped coconut cream, they’re perfect for hormone support and gut health.
Equipment
- mixing bowl
- whisk
- measuring cups and spoons
- silicone muffin liners (recommended) or muffin tin
- mixer stand or handheld
Ingredients
Pumpkin Pie Filling:
- 1 cup pumpkin puree
- 1/3 cup coconut sugar
- 1 cup full-fat coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves optional
- Pinch of salt
Dairy-Free Whipped Coconut Cream (Topping):
- 1 can full-fat coconut milk or coconut cream chilled overnight
- 2 –3 tbsp coconut sugar or maple syrup
- 1 tsp vanilla extract
Instructions
Pies:
- Preheat oven to 350°F. Grease a 12-cup muffin tin or use silicone liners.
- In a large bowl, whisk together pumpkin puree, coconut sugar, and coconut milk until smooth. Add eggs, vanilla, and spices. Whisk again.
- Pour mixture into muffin cups, filling about 3/4 full.
- Bake for 20–25 minutes, or until centers are set and a toothpick comes out clean.
- Cool in tin for 10 minutes, then transfer to a wire rack to cool fully.
Whipped Coconut Cream:
- Scoop the solid cream from the top of the chilled can into a bowl.
- Whip with a hand mixer for 2–3 minutes until fluffy.
- Add coconut sugar and vanilla, whip 1 minute more.
- Top each mini pie with a dollop just before serving.
Video
Notes
Nutritional Information per Serving (will vary depending on ingredients used):
Calories: 139
Fat: 11g
Carbohydrates: 11g
Protein 2g
Servings: 12
Calories: 139kcal