I love pumpkin…if you haven’t noticed from my last four recipes (here, here, here and here). I’ve been overdosing on pumpkin, and for good reason: pumpkin is super nutritious, versatile, and of course it’s perfectly in season right now. I made the pies even healthier using natural agave nectar and almond milk.
I like these with a dollop of whipped cream and a sprinkle of cinnamon on top for a more festive look. And if you don’t have any pumpkin pie spice, simply combine a mixture of ground cinnamon, nutmeg, ginger and cloves. This recipe is adapted from the blog My Baking Addiction.
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Healthy Mini Pumpkin Pies
- 12 miniature tart shells
- 2 tablespoons agave nectar
- 1/2 teaspoon pumpkin pie spice
- a pinch of salt
- 1 egg yolk
- 1/4 cup pumpkin puree
- 1/4 teaspoon vanilla extract
- 2 tablespoons almond milk
Preheat oven to 350°F. In a bowl, combine agave nectar, pumpkin pie spice, salt, egg, pumpkin puree, vanilla, and almond milk. Mix until well combined.
Line the mini tart shells onto a baking sheet. Fill each mini tart shell with the pumpkin pie filling, about 2-3 teaspoons each. Transfer the baking sheet to the oven and bake for 15-17 minutes, until the filling is set and crust is golden brown. Remove the mini pumpkin pies and transfer to a cooling rack. *Note: the filling may puff up during baking but will flatten when out of oven and cooled.
Total Time: 25 minutes
Yield: makes 12 mini pies
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