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Crustless Mini Pumpkin Pies (Gluten-free, Dairy-Free)
Prep Time
10 mins
Cook Time
35 mins
Total Time
5 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6
Author: Kiran Dodeja Smith
  • 2 cups pumpkin puree
  • 4 eggs
  • 1/3 cup coconut oil melted
  • 1/4 cup maple syrup
  • 2 tsp vanilla
  • 3/4 cup almond flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  1. Preheat oven to 350 degrees.
  2. Spray 6 ramekins with coconut or avocado oil.
  3. In a medium-size bowl, mix pumpkin and eggs. Whisk to combine.
  4. Add coconut oil, maple syrup and vanilla.
  5. In a small bowl, mix dry ingredients. Add to wet ingredients and stir to combine.
  6. Divide mixture into ramekins, filling them 2/3 of the way full, and bake 32-35 minutes.
  7. Let cool and enjoy.
Nutrition Facts
Crustless Mini Pumpkin Pies (Gluten-free, Dairy-Free)
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.