Mini Pumpkin Pies (Gluten Free, High Protein Recipe)

seven mini pumpkin pies with fall shaped pie crust cookies on them next to a bright orange mini pumpkin on a flower etched glass cake stand

5 from 1 vote

Mini Pumpkin Pies (Gluten Free, High Protein Recipe)

Delicious mini pumpkin pies that are gluten-free, high-protein, and sugar-free, with a flaky almond flour crust and a creamy pumpkin filling.

Prep Time30

Cook Time30

Total Time1

Course: Dessert, Snack

Cuisine: American

Servings: mini pies

Calories: 240kcal

Author: Andréa Marchese

Equipment

Ingredients

Crust:

2 ¼ cups almond flour
¾ cups vanilla pea protein blend pea protein blend
4 large egg whites *save one of the yolks
1 ½ tablespoons coconut oil melted

Filling:

1 15oz can pumpkin puree
2 large eggs whole
½ cup whey protein concentrate
⅔ cup water
2 teaspoons pumpkin pie spice
½ teaspoon sea salt

Glaze for crust cookies:

yolk of one large egg you'll use half

US Customary - Metric

Instructions

Prepare the Crust

Mix the almond flour and pea protein in a large bowl.
2 ¼ cups almond flour, ¾ cups vanilla pea protein blend
In a separate small bowl, mix the egg whites and melted coconut oil. (Save one egg yolk for later.)
4 large egg whites, 1 ½ tablespoons coconut oil
Pour the wet ingredients into the dry, mixing well to form a dough (use your hands if necessary). If the dough is too dry, add a little bit more egg white until it holds together.

Roll the Dough

Preheat your oven to 325°F (163°C).
Roll out the dough between two sheets of parchment paper.
Using a round cookie cutter or small bowl, cut 12 circles about 4 inches in diameter.
Press each dough circle into the muffin tin to form the mini pie shells. Don’t worry if the dough breaks—just press it back together with your fingers.

Prepare the Filling

Mix together pumpkin and eggs.
1 15oz can pumpkin puree, 2 large eggs
Separately, mix whey and water. Add to pumpkin and eggs. Mix well.
½ cup whey protein concentrate, ⅔ cup water
Add pumpkin spice and salt. Mix well.
2 teaspoons pumpkin pie spice, ½ teaspoon sea salt

Assemble the Pies and Bake

Spoon the pumpkin pie filling into each mini pie shell.
Bake the mini pies for about 20 minutes.
While they bake, prepare the crust cookies by rolling out any leftover dough and cutting small shapes using the decorative cookie cutters.
Beat the egg yolk and brush a thin layer on each cookie. This gives them a nice shine, and prevents them from looking dry.
yolk of one large egg
After the mini pies have baked for 20 minutes, place one crust cookie on top of each pie, then bake for an additional 8–10 minutes or until golden brown.

Cool and Serve

Remove from oven, and let cool on a wire cooling rack. They may look puffy when removed from oven, but will settle once cooled.
Enjoy! Store in the refrigerator.

Notes

Ingredient Substitutions

Vanilla rice protein would be a good sub for the pea protein in this crust recipe. These plant-based protein powders will give the crust a melt-in-your-mouth crumble. Using whey or whey blends may work technically, but the will have a different (probably undesirable) mouthfeel.

I don't suggest using plant-based proteins in place of the whey concentrate in the pie filling, as they would likely create a grainy mouthfeel. A whey/casein blend should work, although you will likely need to lessen the bake time.

Recipe Variations

Crustless Pumpkin Mini Pies: Use paper cupcake liners in the pan instead of preparing the protein pie crust.

Pumpkin Pie Bites: Make this recipe into bite-sized pumpkin pies by using a smaller round cookie cutter and mini tart shells or a mini muffin tin.

Storage Info

Store these delicious mini pumpkin pies in an airtight container in the refrigerator for up to five days.

For longer storage, you can freeze them by first wrapping them individually in plastic wrap, then storing in a freezer-safe container for up to three months. To thaw, simply leave them at room temperature for a few hours before serving.

Nutrition