People often ask us how to enjoy the holidays without feeling bloated and inflamed after indulging in yummy treats. The good news is that our Nutritionist, Bella Grace, is well-versed in making healthy desserts that are not only realistic but delicious. Today, join the Metabolic Living team as we teach you how to make mini pumpkin pies. They are the perfect end to your holiday meal, without the need for carb and sugar-loaded sweets.

Serves: 12

Prep Time: 15 min.

Cook Time: 40 min.

Total Time: 55 min. (plus cooling time)


For the crust

  • 2 1/2 cups almond flour
  • 1/3 cup monk fruit sweetener
  • 1/4 cup ghee, grass-fed butter, or coconut oil
  • 1 egg
  • 1/2 teaspoon vanilla extract

For the filling

  • 1/2 can pumpkin puree
  • 1/4 cup coconut cream
  • 1 egg
  • 1/3 cup monk fruit sweetener
  • 1 tsp pumpkin pie spice
  • Pinch sea salt
  • 1/2 tsp vanilla


Preheat the oven to 350F and add 12 silicone liners to a muffin tin.

In a large bowl, mix all crust ingredients together until combined and a dough has formed.

Add 2 tablespoons crust dough to each silicone liner. Using your hands, press down and smooth up the sides to create mini pie shapes.

Place in the pre-heated oven and bake for 10 minutes.

Meanwhile, in a food mixer, beat all the filling ingredients together until smooth and creamy.

Remove the crusts from the oven and let cool slightly. Add 1-2 tablespoons pumpkin filling to each pie crust and smooth over with a spoon.

Place the filled pies in the oven and bake for 30 minutes, or until the pumpkin layer of the pies are set.

Let cool completely, then transfer to the fridge for 60 minutes. Serve and enjoy!