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3.50 from 189 votes

Mini Low Carb Peanut Butter Pumpkin Pies

45 minutes
Calories: 590kcal

Ingredients

  • 1/4 cup coconut oil
  • 6 tablespoons coconut flour
  • 1 flax egg (1 tbsp ground flaxseeds soaked in 3 tbsp water)
  • 1 flax egg
  • 1/2 cup pumpkin purée
  • 1/4 cup peanut butter (1 tbsp ground flaxseeds soaked in 3 tbsp water)
  • 1 teaspoon cinnamon
  • 1/4 cup Swerve Sweetener (or other granulated sweetener)

Instructions

  • Preheat oven to 350 and make the pie crust using the directions found here.
  • Press pie crust into 4 mini pie tins.
  • Mix together pumpkin, peanut butter, Swerve, cinnamon and one flax egg until thoroughly combined.
  • Evenly distribute the filing mixture into the pie dishes.
  • Bake for 20 minutes.
  • If you want to be fancy, use leftover dough to cut little pumpkin shapes and bake those for 10 minutes (while the little pies are baking).
  • Top tiny pies with tiny pumpkins before the filling has totally set.
  • Pull from oven, and let cool before digging in!