Pumpkin Pie Mooncakes (Made with Almond Flour)
Ingredients
Crust
- ½ cup almond flour
- 1 Tbsp coconut flour
- 1 Tbsp granulated sugar of choice*
- 2 Tbsp pumpkin puree
- 2 tsp pumpkin pie spice , or cinnamon powder
- 1 T olive, avocado or coconut oil
Filling
- 1 (8 inch) pumpkin pie ** You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!
Instructions
Prepare the Filling
- Prepare the filling: cut the premade pumpkin pie into rounds using a cupcake corer. You can also use a small round cookie cutter.
- Keep the filling in the freezer until ready to use. Wrapping the filling with the dough later will be so much easier if the filling is pre-frozen.
- NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!**
Make the Mooncake Crust
- Mix dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
- Divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
- Flatten the pumpkin-almond flour dough into a thin disk using the palms of your hands.
- Cover the prepared fililng (pumpkin pie rounds) with the dough. note: The covering really does not have to be perfect or smooth, because you'll be using the mooncake mold to press these rough edges into shape.
- Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
- Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry.
- For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.
Video
Notes
*For the low carb option reflected in the nutrition facts, you can use sugar-free substitutes such as monk fruit sweetener or stevia powder
**Instead of the pumpkin pie filling, you can also use lotus paste, white bean paste, or red bean paste as mooncake fillings.
For more ideas on mooncake fillings, check out my ULTIMATE LIST OF MOONCAKE FILLINGS post here.
Nutrition
Calories: 173kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 3mgPotassium: 15mgFiber: 3gSugar: 16gVitamin A: 780IUVitamin C: 1mgCalcium: 32mgIron: 1mgZinc: 1mg***Net Carbs: 21g
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