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Mini Pumpkin Pies (naturally sweetened)

These little bites of pumpkin pie are great for large get-togethers or just making it easy to take and go. They're made with a homemade pastry crust, natural sweetener only, and a homemade whipped cream by hand. They'll go fast so think about making a double batch!
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Prep Time 45 mins
Cook Time 35 mins
Chilling the Pastry 1 hr 30 mins
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American, Refined-Sugar Free
Servings 18


For the Pie Pastry

  • 2 ½ cups all purpose flour (if using maple syrup, decrease water first then sprinkle for flour if needed)
  • 10 tablespoon unsalted butter
  • ½ teaspoon sea salt
  • 2 ½ teaspoon optional maple syrup
  • 1 tablespoon + 1tsp olive oil
  • 7 ½ tablespoon cold water (if using maple syrup, start with 5 teaspoon and increase to 7 if needed)

For the Pie Filling

  • 2 cups pumpkin puree (1-16 oz. can pumpkin puree)
  • 6 tablespoon maple syrup
  • 3 large eggs
  • ¾ cups full fat plain Greek yogurt
  • ½ teaspoon sea salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ¼ -½ teaspoon optional ground or freshy grated ginger


Make the Pastry Dough

  • In a large bowl, combine flour and sea salt. Cut butter into the flour using a fork and/or your hands. Once fully integrated, add all other ingredients and mix until just combined. Cut dough in half and form each into a ball and flatten. It's fine to stack them on top of each other to chill (I place mine in a glass Pyrex with lid but you can also use Saran wrap). Refrigerate for 1-2 hours. Meanwhile make the filling.
    *See note about using optional maple syrup in dough.

Make the Filling

  • In a large bowl combine all wet ingredients. Add all spices and mix well. Refrigerate until pastry has chilled.

Putting it all Together

  • After pastry dough has chilled, preheat oven to 375°F.
  • Lightly spray a 12 cup muffin tin and a 6 cup muffin tin with olive oil.
  • Work with half the dough at a time, keeping the other half in the fridge.
    Lightly flour your work surface and roll out half the dough into about a 14” circle, which is about the width of pizza stone.
  • Use a large 4 ½” cookie cutter to cut as many rounds out as you can, combining the remaining dough to roll out again and cut out more rounds. Gently press them into the muffin tins, letting the sides fold a little as needed.
    TIP: if you feel like some are really thick, place them on your work surface to roll out a bit thinner, then cut again. Add the scraps back with the remaining dough and continue!
  • Scoop 2 tablespoon of pumpkin mix into each pastry cup and divide the remaining mixture evenly amongst them all.
  • Bake at 375°F for 35 - 40 minutes. Let them sit in the tins after baking before attempting to remove them. Once cooled enough to touch, gently touch the crust and give it a little spin and twist them out. Give each a dollop of homemade whipped cream or serve the whipped cream on the side!
  • Although this recipe should yield 18 mini pies, depending on the thickness that you roll out your pastry you may get 16 if you go thicker or 20 if you go thinner. Aiming for 18 gives you the perfect thickness of pastry crust!


*Maple syrup is optional in the pastry dough, but highly recommended! You have to balance out the liquid in the recipe, so decrease water to 5 tbsp. If it's still dry add 1 teaspoon at a time. If it seems too wet add 1 teaspoon of flour at a time. 
If you're not using maple syrup then follow recipe as is with using 2 ½ cups flour and 7 ½ tablespoon water.
Keyword mini pumpkin pies
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