Mini Pumpkin Pies

I like this recipe for the holidays because it makes 12 mini pumpkin pies so I don't overeat by having one instead of a slice of pie and I can freeze the leftovers. This recipe is easy to make and the pies are so delicious! Each pumpkin pie has an intense flavor because the recipe calls for cinnamon, ginger, and clove essential oils from doTerra. Enjoy the holiday season!


2 cups pureed pumpkin (I use fresh pumpkin that I cooked, but you can use organic canned pumpkin also.)

1 large egg

1/4 cup egg whites (about 1 large egg)

1/2 cup unsweetened coconut milk

3 tsp melted coconut oil

1/3 cup of brown sugar or honey

2 Tbsp. vanilla extract

1/4 tsp ground nutmeg

2 drops doTerra Clove essential oil

2 drops doTerra Ginger essential oil

3 drops doTerra Cinnamon essential oil

1 box of uncooked pie crust (ready to roll out)


  • Preheat the over to 350° F. Grease a regular size 12 muffin pan.

  • Make sure the pie crust is at room temperature and then roll it out on a cutting board. Don't roll it out to thin or else the pie will fall apart after its cooked.

  • Cut out circles and carefully fit them in each of the 12 muffin cups.

  • In a blender of food processor, blend all the ingredients until smooth.

  • Evenly divide the pie filling into each of the 12 pie crusts.

  • Bake for 30-45 minutes or until the crust is lightly browned and a toothpick inserted into the pies comes out clean.

  • Let the pan sit for 10 minutes or until cool. Gently remove the pies from the muffin pan and refrigerate until ready to serve.

Chef's Suggestions:

  • Yummy toppings include chopped nuts, cinnamon, or whipped cream (see photo below).

  • 1/4-1/2 cup of chopped walnuts can be added to the pie filling.

  • This recipe will make 1 medium size pie if you prefer instead of 12 mini pies.

  • Contact me if you want to buy the essential oils needed for this recipe :)

Recipe Source:

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