Teeny-Tiny Pumpkin Pies – With A One Net Carb Version!

Teeny-Tiny Pumpkin Pies. I’m not gonna lie. Since the Todd took over the cooking when we got married, my already indifferent cooking skills slid into more of a “Hey, I can thaw that for dinner!” kind of function. However, my baking talents remained intact. My mother’s epic flaky pie crust recipe is still my favorite thing to make. Since I’ve been seeing these adorable little mini pumpkin pies popping up, I did some experimentation to make some, too.

To add to the challenge, I made a Low-Carb, Keto-Friendly version too, using almond and coconut flour and it’s sugar free and only one net carb. You ready? Let’s do this! (Oh, Lord… I sound like a high school football coach!)

 

Teeny-Tiny Pumpkin Pies

Mary Helen’s Super Flaky Pie Crust:

1 1/2 cups flour, unsifted

1 tsp coarse salt

1/2 cup Crisco (I know, you’re thinking “Not butter?” It’s not as good for the flaky element, but you choose.)

4-8 tbsp ice cold water (I mean, water with ice floating in it. The colder, the flakier the crust.)

Instructions:

-Combine flour and salt in a large bowl, stirring together. Cut in shortening with a pastry blender or two forks until mixture resembles coarse crumbs. I leave the Crisco is slightly larger chunks to create more height and flakiness.

-Sprinkle one tbsp over the mixture, tossing gently with a fork. Repeat until dough is mixed enough to be formed into a ball.

-Flatten ball into 2-3 disks, wrap in plastic wrap. I leave them in the freezer for an hour if I’m about to use them or in the fridge overnight.

-To avoid over-flouring the mix, I leave the dough in the plastic wrap and roll it out gently, back and forth motion from the center. I roll the dough to a slightly thicker level than I do for regular pie crust- you need a little extra strength and structure for a tart-sized pie.

-Using a glass or round cookie-cutter, cut a circle and drop it carefully into a well-greased cupcake tin. Gently drop into muffin cup- it should be just level with the top of the cup- I crinkle the edges a little to look pretty.

-Pierce the bottom of each little shell with a fork. Bake in a preheated oven at 350. Bake for 10 minutes or until lightly browned. Let cool for at least 10 minutes.

 

Keto-Friendly, Low-Carb Pastry Version:

1 1/2 cups almond flour  (I use the coarser version)

1 1/2 cups coconut flour

3 tbsp butter, softened

2 tsp ice-cold water

Instructions:

Mix all the ingredients together with a food processor, mixer or by hand. (I mix by hand, this is an easy mix.) Divide into 12 pieces and press into a well-greased cupcake tin. You want to create a hollow where there’s enough of the mixture up the sides of the tin to create a sturdy little “cup” for the puree. Pierce the bottom of each shell with a fork. Bake for 6 minutes. Cool for at least 10 minutes.

Here’s the tricky thing about nut flour- the structure will never be as solid as a regular pastry shell. You can either use cupcake papers to make these, or when the entire little pie is finished, freeze the tart briefly so the crust holds together better when you take it from the cupcake tin. Loosen it very gently with a knife to remove it.

 

Pumpkin Puree Filling:

(I’m using canned pumpkin pie filling because scooping it out of a pumpkin requires… you know… effort. But have at it if you wish. You’ll need a cup of pumpkin however you choose to get it.)

2 cups pumpkin pie filling

4 tbsp Xylitol sweetener (use any variation, I like Xylitol because it also strengthens tooth enamel. Side bonus!)

4 lightly beaten eggs

4 tbsp heavy cream

2 tsp cinnamon

2 tsp nutmeg

2 tsp ginger

Instructions:

Mix together all the pie filling ingredients- I do this by hand because a mixer seems to “beat up” the puree. Spoon the puree mixture into the pastry shells and nut mixture shells. Bake for around 12 minutes or until the gentle “shake test” shows the puree holds solid.

 

Whipped Cream Topping:

1 cup heavy cream

1 tbsp vanilla

2 tbsp Xylitol sugar

Instructions:

Mix cream and vanilla together with a mixer, when the cream forms into soft peaks, gradually add in the Xylitol until the sweetener is absorbed and the cream still forms soft peaks. Spoon over cooled pies and serve.

Hope you enjoy! They turned out utterly delicious. If you’re looking for an easy, kid-friendly dessert that your offspring can help create, take a look at our tasty Hot Chocolate Truffle Cupcakes, found here.

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  1. […] if you’re totally jonesing for some lovely little desserts, take a look at our recipe for Teeny Tiny Pumpkin Tarts– including a keto-friendly version that has one net […]

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