Pumpkin Pie Bites

These mini crustless pumpkin pies are the perfect size to enjoy at any gathering. They bring people together: they're scrumptious for those who care if the food is healthy or have restrictions and for those who don't! These pie bites are made with almond flour to be gluten-free, the processed sugar is replaced with pure maple syrup, and they can easily be made dairy-free. Just use non-dairy milk and increase the cornstarch (or arrowroot) to two tablespoons or use almond evaporated milk instead of regular evaporated milk. Yes, some stores carry both types of evaporated milk. I’ve brought these mini pies to several parties with rave reviews. Plus, they're easy to make. Don’t forget to savor each mini bite!
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1 cup almond flour 1 tsp ground cinnamon ½ tsp ground ginger ⅛ tsp ground cloves ⅛ tsp nutmeg ½ tsp salt 1 ½ tbsp cornstarch or arrowroot 1 tsp vanilla extract ½ cup pure maple syrup 3 eggs 15 oz canned pumpkin puree 6 fl oz or 3/4 cup evaporated milk or almond evaporated milk


1) Preheat oven to 325°F. Spray or oil two mini muffin tins holding 24 mini muffins each.
2) In a large bowl, mix the almond flour, cinnamon, ginger, cloves, nutmeg, salt, and cornstarch (or arrowroot) together.
3) Add maple syrup and whisk mixture until there are no lumps. Add eggs and whisk (or use a hand beater) to mix well. Add vanilla extract, pumpkin puree, and evaporated milk and mix well.
4) Pour mixture into mini muffin tins to the top of each cup.
5) Bake for 15 - 20 minutes until cooked through. Cool for about 10 minutes before gently removing these mini pie bites from the pans. Enjoy!