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Irresistible Healthy Pumpkin Pies with Salted Caramel

Irresistible Healthy Pumpkin Pies with Salted Caramel Bliss

Delight in these Irresistible Healthy Pumpkin Pies with Salted Caramel, a guilt-free dessert perfect for autumn gatherings.
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Course: Dessert
Cuisine: American
Keyword: autumn treats, guilt-free indulgence, healthy dessert, Pumpkin Pie, Salted Caramel
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12 mini pies
Calories: 180kcal

Equipment

  • Mixing bowl
  • mini muffin tin
  • Saucepan
  • Whisk

Ingredients

For the Crust

  • 1 cup Almond Flour Provides nutty flavor, gluten-free.
  • 1/2 cup Oat Flour Adds subtle sweetness.
  • 2 tablespoons Flax Meal Acts as a binding agent.
  • 1/4 cup Melted Vegan Butter Ensures richness for flaky crust.
  • 2 tablespoons Maple Syrup Naturally sweetens the crust.
  • 1/4 teaspoon Salt Balances sweetness.

For the Filling

  • 1 cup Organic Pumpkin Puree Main ingredient for creamy texture.
  • 1/2 cup Coconut Cream Adds creaminess.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 2 tablespoons Tapioca Starch Helps filling set.
  • 1 teaspoon Pumpkin Pie Spice Adds holiday flavor.

For the Salted Caramel

  • 1/2 cup Almond Butter Base of the caramel.
  • 1/4 cup Coconut Oil Gives glossy finish.
  • 1/2 teaspoon Sea Salt Balances sweetness of the caramel.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine almond flour, oat flour, flax meal, melted vegan butter, maple syrup, and salt. Stir until a cohesive dough forms.
  • Press the dough into mini muffin tins and bake for 8-10 minutes until golden brown. Allow to cool.
  • In another bowl, whisk together the pumpkin puree, coconut cream, vanilla extract, tapioca starch, pumpkin pie spice, and salt until smooth.
  • Spoon the filling into cooled crusts and bake for 12-15 minutes until edges are set.
  • Let the pies cool and then chill in the refrigerator for at least one hour.
  • For the salted caramel, combine almond butter, maple syrup, and coconut oil in a saucepan over low heat, stirring until smooth. Add sea salt.
  • Drizzle the cooled caramel over the chilled mini pumpkin pies before serving.

Notes

Feel free to garnish with chopped nuts or extra pumpkin spice before serving.

Nutrition

Serving: 1mini pie | Calories: 180kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 100mg | Potassium: 150mg | Fiber: 3g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg