The perfect mini dessert for the holidays!
These are the perfect dessert to bring to your upcoming holiday parties! These cute little mini pumpkin pies are perfect for a single serving and are made gluten-free, dairy-free, and refined sugar-free.
Made using muffin pans, these have been a huge crowd pleaser with all of my friends and family! And these aren’t too hard to make either. Cole had to make them completely on his own following my recipe before one of our family get-togethers and he made it perfectly…and he’s usually pretty helpless in the kitchen! If he can do it, SO CAN YOU!
I love to top mine with a single pecan and some coarse Himalayan pink salt. I highly recommend topping it with a tiny bit of coarse salt if you can as it makes the perfect sweet and salty combo!
Ingredients for Mini Pumpkin Pies:
Crust:
- Pecans
- Shredded coconut
- Medjool dates, pitted
- Coconut oil
- Sea salt
Pumpkin filling:
- Pumpkin puree
- Coconut cream – this is the thick, top part of a can of coconut milk (just be careful opening and it should be easy to separate)
- Eggs
- Pumpkin spice
- Maple syrup
How to Make Mini Pumpkin Pies:
Preheat the oven and line a muffin pan with coconut oil, or other healthy oil.
Now start by making the crust. Add pecans and coconut to the food processor and pulse until combined into a sand-like texture. Then add all other crust ingredients and pulse again until thoroughly mixed. Use this mixture to form a crust in a dozen individual mini pies.
Now make the pumpkin filling. Mix all filling ingredients together in a bowl and spread on top of crusts. If the filling seems too runny or if you accidentally added some of the liquid part of the coconut milk, you can add some coconut flour to thicken it up a bit.
Bake in the oven, add toppings if desired, let cool and enjoy!
Scroll down for the full recipe or pin it for later!
Mini Pumpkin Pies
The perfect mini dessert for the holidays!
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 12 mini pies 1x
Ingredients
Crust:
- 2 cups pecans
- 1/4 cup shredded coconut
- 6 medjool dates, pitted
- 1 tbsp coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Pinch of sea salt
Pumpkin filling:
- 1 can pumpkin puree
- 1/3 cup coconut cream (this is the thick, top part of a can of coconut milk)
- 2 eggs
- 1.5 tsp pumpkin spice
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F and line a muffin pan with coconut oil or other healthy oil.
- To make the crust, add pecans and coconut to the food processor and pulse until combined into a sand-like texture.
- Then add all other crust ingredients and pulse again until thoroughly mixed.
- Use this mixture to form a crust in each individual mini pie.
- To make the pumpkin filling, mix all filling ingredients together in a bowl and spread on top of crusts.
- Bake in the oven for about 30 mins, or until cooked through.
- Add toppings if desired, let cool and enjoy!
Notes
If the filling seems too runny and/or you accidentally added some of the liquid part of the coconut milk instead of just the coconut cream, you can add some coconut flour to thicken it up a bit.