Happy Halloween everyone – even though it’s a bit late by now and by the time you do see this it may be November already. As I was trying to figure out how to kick off the blog I was on a huge pumpkin kick; truth be told, I still am! Naturally the next step was deciding which pumpkin recipe to use. Jay (my WOD buddy/taste tester) made my decision for me fairly quickly when he saw a picture I texted him this morning. So today’s recipe is Mini Pumpkin Pies. My inspiration for this recipe came from Zanzibar Café – they always have amazing deserts but naturally I do my best to just look AND walk away. This Saturday night instead of doing that I just stared at the mini tarts and thought: “I can make that Paleo!” Sure enough after making dinner last night I decided to bake and see what happened…well, take a look below!

The recipe is really easy. Don’t worry if you can’t bake I just made it up as I went and it worked out – you have instructions!!


  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp pumpkin spice
  • ¾ coconut milk (unsweetened and gluten-free)
  • 3 cups almond meal


  • 1 cup pumpkin puree (organic is best)
  • 1 egg
  • ¾ cup coconut milk
  • 1 tbsp vanilla extract
  • 1 tbsp apple cider vinegar
  • Following spices to taste:
    • Pumpkin pie spice
    • Ground nutmeg
    • Cinnamon
    • Hawaiian sea salt (regular sea salt works as well..I bought this at Ross)
    • Ground cloves


  • ½ cup of halved walnuts (crumbled)
  • Small square of organic dark chocolate
  • Organic lavender honey

1. Pre-heat the oven to 450 degrees.

2. Mix all the crust ingredients and whisk until they’re all blended together.

3. Coat the ramekins with a little bit of coconut oil or organic grass fed butter. If you don’t have ramekins a pie pan works.

4. Coat the inside edges of the ramekin with the crust mix. Don’t worry if it doesn’t stay on the edges like regular pie crust would.

5. Place in the oven for 10 minutes. Afterwards, take the ramekins out of the oven, mold the semi-hardened crust onto the inside edges and place in the oven for another 15 minutes or until the crust starts to brown slightly.

6. Whisk all the pie ingredients together.

7. When the crust is ready take them out of the oven and pour the pie mix into the ramekin.

8. Set the oven to 350 degrees and cook ramekins for 20 minutes or until ready. If you are unsure whether or not they are ready stick a toothpick in – it should come out clean.

9. Melt the chocolate in the microwave. Heat for 30 seconds and mix with a small spoon. Continue this process until all the chocolate has melted.

10. Pour the walnut crumbles over the pies and drizzle the chocolate and honey lavender.

11. Let them cool off for about 15 minutes.

You can enjoy these warm or cold. Whatever you do – don’t freeze them! The mix above was enough for six ramekins.

Happy baking!


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