{Recipe} Paleo Pumpkin Pie Bites

It’s officially fall and pumpkins are everywhere! Have you exploded from pumpkin overload yet? I hope not because I have something really yummy to share with you today.


These little pumpkin pies are the perfect size for a light dessert, snack or even as a breakfast treat. I’ve been baking up a bunch, and it feels like Thanksgiving everyday. Minus the painful fullness from turkey and side dish overload, of course.

Little secret…I’ve been eating these little guys for breakfast. Because eggs + pumpkin = breakfast, am I right? Of course I am.

Bonus, these little flavor bombs are also gluten free, refined sugar free and Paleo. Paleo pumpkin pie in mini form! Yum!



{Recipe} Paleo Pumpkin Pie Bites

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  • 1 can (15oz) pumpkin
  • 3 eggs
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup maple syrup
  • 2 Tbs coconut sugar (optional for sweeter pies)
  • 1/2 tsp sea salt
  • 2 Tbs browned butter (optional)


  1. Preheat oven to 350F
  2. Combine all ingredients except the eggs in a small saucepan over low heat.
  3. Heat, stirring frequently, until mixture starts to bubble, about 5 minutes.
  4. In a medium sized bowl, whisk eggs.
  5. Temper eggs by adding the heated pumpkin mixture into the eggs a few Tbs at a time while stirring constantly.
  6. Continue adding pumpkin mixture into eggs until completely combined.
  7. Optional: At this point, you may strain the mixture through a fine mesh strainer for smoother pies.
  8. Pour mixture into cupcake cups/liners and bake at 350F for 25 minutes or until set.
  9. Allow to cool completely before serving.
  10. Top with whipped cream or whipped coconut cream.


- For whipped cream I like to whip 1 cup heavy cream with 1 Tbs maple syrup.

- For whipped coconut cream, turn a can of coconut milk upside down and refrigerate overnight. The next day, flip can right side up, open and pour off the coconut water. Scoop out the remaining cream and whip with 1 tsp maple syrup.


So what’s your favorite pumpkin treat this time of year? Or do you try to avoid the pumpkin onslaught?


More gluten-free dishes for your holiday spread:

{click on image to go to recipe}

Warm and comforting - this mulled wine is winter in a cup. Winter is coming. Be prepared with this mulled wine recipe.   Roasted cauliflower with garlic and caramelized balsamic vinegar.   The best gluten free biscuit recipe I've ever tried. Flaky, buttery drop biscuits - grain free, egg free

More Paleo Eats:

Paleo-Filipino-Adobo-2   These turkey kale sliders are juicy, simple, and delicious. A quick, healthy meal!   Simple and delicious slow cooker Kalua Pork - only three ingredients!

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  1. I pinned this to my breakfast board! My girls were oohing and ahhing over that muffin picture!!

  2. These look great! I love the idea of making the smaller portions like this. Perfect for Thanksgiving!

  3. These look so yummy! Thanks for the recipe!

  4. This is awesome! I like the idea of the bites because I’m not a huge fan of pumpkin pie but this would be the perfect serving size for me!

  5. These look amazing! Pinned!

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