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
Scale
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.
Find it online: https://jillzguerin.com/2019/11/15/mini-pumpkin-pies/