Mini Pumpkin Pies

Mini Pumpkin Pies: The perfect mini dessert for the holidays! #healthypie #healthyholidays |

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The perfect mini dessert for the holidays!




  • 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


  1. Preheat the oven to 350°F and line a muffin pan with coconut oil or other healthy oil.
  2. To make the crust, add pecans and coconut to the food processor and pulse until combined into a sand-like texture.
  3. Then add all other crust ingredients and pulse again until thoroughly mixed.
  4. Use this mixture to form a crust in each individual mini pie.
  5. To make the pumpkin filling, mix all filling ingredients together in a bowl and spread on top of crusts.
  6. Bake in the oven for about 30 mins, or until cooked through.
  7. Add toppings if desired, let cool and enjoy!


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.