These perfectly portioned Healthy Pumpkin Pie Bites are made with a healthy crust, so there shouldn’t be any excuses for why you can’t indulge in these!
I just can’t. There aren’t really any words for the love I fell in over the past weekend when I sunk my teeth into this gem!
That’s right – this girl fell in love with pumpkin pie. A love for a squash that I merely only tolerated to please the masses. And I also had hopes that I’d finally understand what all the hype and the craze is all about. Well, with this recipe, I think I’m finally starting to get it! After about 4 of these mini pies, it’s safe to say that I am totally getting it…
The thing about pie though. Most of the time, your calories and unhealthy qualities are all found in the crust. Sure, crust is lovely and flaky, and fan-freaking-tastic. But it’s definitely not going to help me to be able to button up my pants after Thanksgiving dinner!
So, although the pie itself is a basic (albeit basically DELICIOUS!) pumpkin pie recipe, the crust is completely overhauled into something guilt-free and actually nutrient-filled! And the flavors are so complimentary that I can’t imagine eating pumpkin pie with “normal” crust ever again. The nuttiness from the walnuts and the sweetness of the honey. And don’t even freak out about the quinoa. You may think you know what this is going to taste like because of the quinoa, but I can betcha you are wrong. The quinoa flavor is lost in the dates, honey, and walnuts and just help to bind everything together and bake up to a perfect vessel for your pie filling.
For the Crust
- 3/4 cup cooked quinoa, (full instructions on how to cook quinoa, check out the blog)
- 1/2 cup walnuts
- 4-5 dates, , pitted & softened
- 2 Tablespoons honey
For Pumpkin Pie
- 2 cups pumpkin puree, (homemade or canned)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups cold heavy cream, (I used fat free half and half with wonderful results)
- 2 large eggs, , lightly beaten
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Spray a muffin tin with non-stick spray.
- In a food processor, combine all ingredients for the crust. Pulse food processor until all ingredients come together and start to form a dough.
- Place a scoop of about 1/8 cup of "dough" to each muffin tin receptacle. Use fingers to form a crust along the bottom and sides. Set aside.
- For the filling, combine the pumpkin puree, sugars, cinnamon, nutmeg, allspice, cloves, and salt in a medium saucepan set over medium heat. Cook, stirring until the mixture begins to bubble and becomes fragrant, 5-7 minutes. Transfer mixture to a medium bowl. Stir in the cream. Whisk in the vanilla and eggs.
- Scoop filling into prepared mini crusts. Bake for 5 minutes. Reduce the oven temperature to 350 degrees and bake until the pies no longer jiggle in the centers, about 15-20 minutes.
- Once the pies have cooled completely, use a sharp knife to loosen around the edges and then a rubber spatula to gently scoop the pies out onto a tray or platter.
Placing these in the refrigerator will cause the pies to form condensation. Keep for a few days under a cake dome or a covered container. Best served fresh after cooling or within 24 hours. Pumpkin Pie recipe adapted from Joy the Baker's Cookbook Homemade Decadence
It’s day 4 of Pumpkin Week hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Spice Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Pie by A Day in the Life on the Farm
Pumpkin Buckwheat Waffles by A Kitchen Hoor’s Adventures
Pumpkin Chocolate Chip Cookies by Making Miracles