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Mini Coconut Pumpkin Pies

After a month's break from blogging, I am happy to be back at writing again. We had gone to Singapore for 2 weeks to see my family and friends and to introduce my baby for the first time. It was good to catch up with family, even my extended family with whom I have not been in contact for a long time.

While we were in Singapore, we met with some friends of mine for brunch. One of the girls in my group asked if I had a health blog and the recipe for the mini pumpkin pies that she saw on my Instagram. So Joanna here's a shout out to you babe! :) As requested, below is my long-awaited recipe. It took longer than expected to write this recipe blog because I was away but now that I am back, I can concentrate on my health coaching practice and blogging.

This recipe came about when I roasted some butternut squash for my baby's dinner. We had so much leftover that I decided to use it for these cute, tasty pies! Unfortunately, I did not have enough pie pastry to fill out all 12 spaces in the muffin tin. So instead I gathered the remaining pastry and rolled out just enough to make a smallish pie. The result was better than expected, it was more like a thin-crust pie than a traditional thick crust pumpkin pie that you normally get.

For those celebrating Thanksgiving, here is an alternative to your usual pumpkin pie. These mini pies are great portion sizes at parties. Happy baking! :)


1 roll of gluten-free pie pastry

Custard filling:

3 cups cooked butternut squash 2 eggs 1 cup coconut milk 1 tsp cinnamon ½ tsp nutmeg ¼ tsp salt 4 tbsp maple syrup

Makes 12 mini pies


1. Remove pie pastry from fridge 20 mins before rolling out 2. Preheat oven to 220-degree celsius 3. Blend all custard ingredients until smooth

4. Dust your kitchen counter with a little cornflour or coconut flour 5. Roll out the pie pastry, use a 10 cm cookie cutter or a saucer to cut as many circles out (I forgot to pictures of this step as I was too excited to get baking!) 6. Grease muffin tin with coconut oil with brush 7. Gently place pastry circles in the muffin tin

8. Fill custard into the individual mini pies 3/4 full

9. Bake for 25mins (according to the instructions on the pie pastry package) 10. Let them rest on a wire rack before devouring them :)

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