Paleo Pumpkin Pie Bites are the perfect sized dessert to serve after Thanksgiving dinner! Just big enough to satisfy your sweet tooth, plus you don’t have to share. Made with healthy, wholesome ingredients, you might have to help yourself to two!

Am I the only one who could go for a couple of these Paleo Pumpkin Pie Bites this morning? I always need a little extra push of motivation to get going on a Monday and these bites would definitely help.

I hope you guys all had a great weekend, no complaints from me. It was warm here again which seems so odd the second week in November. It’s been so warm in fact, that I’ve noticed many of the trees are getting buds and new growth on them again. It’s funny to see the ones that haven’t even lost all of their fall leaves already starting to try and grow new ones. I’m sure it will be short lived because I saw we are supposed to have more “seasonal” weather later this week.

I’m starting to get pretty excited about Thanksgiving, it’s probably my favorite holiday. I love that it’s centered around being with family, friends and sharing a good meal together and not about having to go shopping and find the perfect gift. I get so irritated when I see commercials for Christmas the day after Halloween. No mention of Thanksgiving, it’s like the media forgot about it.

No matter how full I am after Thanksgiving dinner, I always find a little more room for dessert. Of course after I sample all the pies I’m borderline sick and feel like I’m about to explode, but I can’t resist something sweet.

I made these Paleo Pumpkin Pie Bites with my sweet tooth and lack of space in my stomach after Thanksgiving dinner in mind. They are made in a mini muffin tin and just the right size for those of us that need something sweet after a big meal.

Like the name says, these bites are Paleo meaning there’s no grain, dairy or refined sugar in them, but they still taste just like traditional pumpkin pie…maybe even better!

On top of being full of wholesome ingredients they have an extra boost of protein in them thanks to Vital Proteins Collagen Peptides. I’m seriously obsessed with adding collagen to my food and drinks. They dissolve almost immediately and you can’t taste them at all. You do however reap the benefits of healthy skin, hair, nails, extra protein, digestive benefits and more. I truly encourage you to give them a try if you haven’t yet!

This Thanksgiving instead of making an entire pie and feeling like you might explode afterwards, try these healthy and perfect sized, Paleo Pumpkin Pie Bites!

Paleo Pumpkin Pie Bites

Yield: 24 Paleo Pumpkin Pie Bites

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

Paleo Pumpkin Pie Bites are the perfect sized dessert to serve after Thanksgiving dinner! Just big enough to satisfy your sweet tooth, plus you don't have to share!

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Ingredients

Pie Crust

• 2 cups almond flour
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 tablespoons coconut oil, room temperature
• 1 egg, lightly beaten

Pumpkin Pie Filling

• 1 cup pumpkin puree
• 1/2 cup canned light coconut milk
• 1/4 cup pure maple syrup
• 1 egg
• 1 egg white
• 1 teaspoon vanilla extract
• 3 scoops Vital Proteins Unflavored Collagen Peptides
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of ground cloves and kosher salt
• 2 teaspoons arrowroot powder

Whipped Cinnamon Coconut Cream

• 1 can full fat coconut milk, refrigerated overnight
• 1 tablespoon pure maple syrup
• 1/4-1/2 teaspoon ground cinnamon

Instructions

Pie Crust

1. Preheat oven to 350 degrees and grease a mini muffin tin with oil, set aside.
2. In a large bowl whisk together the dry ingredients.
3. Add in the coconut oil and egg and work them into the mixture until everything comes together and a ball of dough forms.
4. Place 1/2 of a tablespoon of the mixture into the bottom of each mini muffin cup.
5. Use a shot glass or your fingers to firmly press the crust into the bottom of each cup and up the sides of it.

Pumpkin Pie Filling

1. Whisk together all of the filling ingredients until smooth.
2. Add approximately 1 tablespoon of the filling to each of the crusts, you will probably have a little extra filling.
3. Place the mini pumpkin pie bites in the oven and bake for 18-20 minutes or until the filling is set.
4. Remove from the oven and let them cool in the pan for 5-10 minutes before removing them to cool completely on a wire cooling rack.
5. You may need to run a knife along the edge to loosen them from the pan.
6. Once they have cooled completely, refrigerate in an airtight container until ready to serve.

Whipped Cinnamon Coconut Cream

1. Take the refrigerated can of coconut milk out of the fridge and flip the can over.
2. Open the can and pour the water into a bowl or container, the cream and water should be separated.
3. Scoop the cream into the bowl of a mixer and add in the maple syrup and cinnamon.
4. Beat the cream on high speed with the whisk attachment for several minutes or until stiff peaks form.
5. Pipe the whipped cream on top of the pumpkin pie bites or serve alongside them.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 138 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 16mg Sodium: 65mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 7g

Thanks to the awesome folks at Vital Proteins for sponsoring this post. As always all opinions are my own.