Healthier Mini Pumpkin Pies

This idea has been floating around in my head for a little while now. Its October which basically means its the time for pumpkin everything. But pumpkin pie is such a classic, so I decided to stick to the basics

We’ve been learning about pastries and pie crusts in my Food Study class, and naturally i wanted to put my knowledge to the test. For totally winging it, Im pretty happy with my results



For the Crust:

  • 1 1/4 cups whole wheat  flour, sifted
  • 1.4 tsp salt
  • 6 tbsp olive oil***
  • 3 tbsp water

For the Filling :

  • 1 1/2 cups pumpkin puree
  • 1 cup truvia (or any other no cal sweetener)
  • 1 egg
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Preheat your oven to 350, and coat your muffin tins with a non stick spray
  2. For the crust, combine the flour and salt together in a large bowl
  3. In a smaller bowl, stir oil and water together. Combine oil mixture with the flour and mix until a dough forms. Add more flour or water as needed.
  4. Press your dough into the muffin tins and up the sides pic-4
  5. For the filling, combine all the ingredients in a bowl.
  6. Scoop filling into the crusts and bake for 25-30 min until crusts are set

pic-5 pic-1

*** I did the first batch with olive oil and the second with melted butter. The both turned out the same!

this recipe can easily be made into 1 large pie, or smaller pies using a mini muffin tin! These are the perfect little dessert for fall. Top them with some whip cream and enjoy 🙂



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