• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Clean & Delicious logo

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Recipes
  • Video
  • Food For Thought
    • Intuitive Eating
    • Mental Health
    • Nutrition
    • Weight Loss
  • Cookbook
  • Shop
  • About
  • Contact
    • Work With Me

Home » Recipes » Dessert » Sweet Things » Mini Pumpkin Pies

Nov 9, 2018(updated July 6, 2022)

Mini Pumpkin Pies

4.25 from 86 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

Healthy mini pumpkin pies are easy to make with a creamy, perfectly sweet, warmly spiced filling and a simple coconut pecan crust. These dairy and gluten free mini pumpkin pies are naturally sweetened with maple syrup, so fun and absolutely irresistible! Perfect for the holiday season.

tray filled with mini pumpkin pies topped with whipped cream

If you are looking for the most perfect holiday dessert, these mini pumpkin pies are it!

I have been experimenting with pumpkin pie recipes for years and this is the first one I’ve actually wanted to share with you. It’s just that good!

The crust is easy to make with a mixture of pecans and shredded coconut, which pairs so well with the pumpkin filling and won’t have you wrestling with pastry dough in your kitchen.

The fact that this recipe is gluten free and dairy free is just an added bonus because these mini pumpkin pies are so insanely delicious you would never know.

Oh, and be sure to top with some whipped cream (coconut or almond whipped cream, if you want to keep this recipe dairy free) and an extra dash of cinnamon before serving. Yum!

mini pumpkin pie topped with whipped cream

Mini Pumpkin Pie Ingredients:

These healthy mini pumpkin pies are made with nutrient-rich, wholesome ingredients and they are naturally sweetened with maple syrup. They also happen to taste incredible and no one will be able to tell that they’re dairy and gluten free! Here’s what you’ll need:

  • For the crust – The mini pumpkin pie crusts are made with a simple combination of raw pecans, unsweetened shredded coconut, maple syrup, coconut oil and sea salt. These ingredients are simple to mix in a food processor. The crust has a lovely nutty flavor that pairs so well with the pumpkin filling. 
  • Pumpkin puree – The base of the filling is one can pumpkin puree. Use 100% pure canned pumpkin for this recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
  • Coconut milk cream – Instead of the typical condensed or evaporated milk to make traditional pumpkin pie, we’re using coconut milk cream to give the filling moisture and texture.
  • Maple syrup – to naturally sweeten the pies!
  • Eggs + egg yolk – You need 2 full eggs and 1 egg yolk to give the filling the perfect texture. 
  • Spices – This recipe uses cinnamon and pumpkin pie spice to give the mini pies that warm, cozy, fall flavor. We’re also adding a bit of sea salt to really bring out the pumpkin flavor!
  • Vanilla – A must for a boost of flavor!

How to Make Mini Pumpkin Pies: 

Making mini pumpkin pies is super easy! The crust is a simple mix of ingredients combined in a food processor. And the filling ingredients get stirred together in one bowl. Here’s the simple process:

  • Make the crust. In a food processor, pulse the raw pecans and shredded coconut until broken down. Then, add the other crust ingredients and pulse until all ingredients are fully combined.
  • Press crust into muffin pan. Divide the crust between 16 muffin cups and press down to form the mini crusts; set aside.
  • Make the filling. In a large bowl, combine all of the pumpkin filling ingredients. Although, not completely necessary, it’s easiest to use an electric mixer to make a smooth filling. Evenly, spoon the filling over the crusts in the muffin pan.
  • Bake, cool, chill. Pop the mini pies into the oven for about 30 minutes or until set. Once cooked, allow pies to cool completely, then transfer to an airtight container and refrigerate for at least 6 hours.
  • Serve. Enjoy these served cold with a little whipped cream or coconut  or almond whipped cream on top.

making crust for mini pumpkin pies

What makes these mini pumpkin pies healthy?

  • Pure pumpkin puree. Many pumpkin desserts use pumpkin pie filling, which has added sugar, this recipe uses 100% pure pumpkin. Pumpkin is rich in Vitamin A and is packed with other nutrients.
  • Naturally sweetened. The only sweetener in this recipe is pure maple syrup. Pure maple syrup is not only high in antioxidants, but it includes nutrients like riboflavin, zinc, magnesium, calcium and potassium.
  • Dairy free. Instead of using condensed or evaporated milk, which is basically sugar milk, this recipe uses the cream from coconut milk for a lovely pumpkin pie texture. 
  • Gluten free. There is no flour needed to make these mini pumpkin pies. The base of the crust is simple mix of raw pecans (which offer lots of nutrients) and unsweetened shredded coconut.

You can definitely feel good about popping one or two… or three of these adorable pumpkin pies. And you can also feel good about serving them to your family!

mini pumpkin pie with a bite taken out

Storing Mini Pumpkin Pies:

In the fridge. Once your mini pumpkin pies are completely cooled, place them into airtight containers and store them in the fridge for up to about 5 days. Enjoy cold, straight from the fridge!

In the freezer. To freeze these mini pumpkin pies, let them cool completely, wrap them up in plastic wrap and then place them in a freezer-safe container or freezer-safe bags. Freeze them for up to 1 month. Before serving let the mini pumpkin pies thaw in the refrigerator overnight. Top with whipped cream before serving!

three mini pumpkin pies stacked

More Pumpkin Recipes:

Looking for more delicious pumpkin recipes? Give these favorites a try!

  • Pumpkin Cheesecake Bars
  • Pumpkin Mousse
  • Paleo Pumpkin Muffins
  • Pumpkin Pie Bars
  • Pumpkin Baked Oatmeal

If you make these mini pumpkin pies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

tray filled with mini pumpkin pies topped with whipped cream
Print Recipe
4.25 from 86 votes

Mini Pumpkin Pies

Healthy mini pumpkin pies are easy to make with a creamy, perfectly sweet, warmly spiced filling and a simple coconut pecan crust. These dairy and gluten free mini pumpkin pies are naturally sweetened with maple syrup, so fun and absolutely irresistible! Perfect for the holiday season.
Course: DESSERT, gluten free, vegetarian
Cuisine: American
Author: Dani Spies
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Servings: 16 servings
Calories: 196kcal

Ingredients

For the crust

  • 2 cups raw pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup real maple syrup
  • 2 tablespoons coconut oil
  • 1/4 teaspoon kosher sea salt

For the filling

  • 1 15 ounce can pumpkin puree (2 cups)
  • 1/2 cup coconut milk cream scoop the cream from the top of the can
  • 1/2 cup real maple syrup
  • 2 eggs + 1 egg yolk
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher sea salt

Instructions

  • Pre-heat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners (you can use paper or silicone liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini pies in total).
  • In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter.
    combining ingredients in food processor to make mini crusts
  • Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined.
  • Divide the nut mixture as evenly as possible between all sixteen cups and then use your fingers to pat it down in each cup to form a crust for each mini pie. Set aside.
    adding crust into muffin pan
  • In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt. Use a hand mixer to mix until everything is well combined.
  • Divide the filling as evenly as possible between all 16 muffin cups.
    pumpkin filling in a muffin pan
  • Pop into the oven for 30 minutes or until set through. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
    mini pumpkin pies on a marble countertop

Notes

Storing mini pies:

  • In the fridge. Once your mini pumpkin pies are completely cooled, place them into airtight containers and store them in the fridge for up to about 5 days. Enjoy cold, straight from the fridge!
  • In the freezer. To freeze these mini pumpkin pies, let them cool completely, wrap them up in plastic wrap and then place them in a freezer-safe container or freezer-safe bags. Freeze them for up to 1 month. Before serving let the mini pumpkin pies thaw in the refrigerator overnight. 

Nutrition

Serving: 1piece | Calories: 196kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 122mg | Potassium: 183mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4173IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Gluten Free, Sweet Things, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Elizabeth says

    November 11, 2018 at 2:06 pm

    5 stars
    I made these yesterday. The crust turned out very soggy. I wondered if it would be better to bake the crust separately before adding the pumpkin mixture, then baking for longer. Since I baked them for 30 minutes, per the recipe, I also wonder if I should have baked them longer. It’s hard to tell when pumpkin is set — the tops had begun to brown a bit, so I thought I was okay, but it was not as set as pumpkin pie usually gets.

    Reply
    • Dani says

      November 14, 2018 at 9:38 pm

      5 stars
      Did you chill them for a minimum of eight hours? They MUST be chilled before they turn into their delicious selves!!

      Reply
    • Michelle says

      October 31, 2021 at 9:49 pm

      The first time I made these my crust was soggy too. Then I tried again with almost double the nuts and it worked really well! I got a crunchy and solid base.

      Reply
  2. Dar says

    November 18, 2018 at 11:05 pm

    5 stars
    What is coconut milk/cream? Can I substitute regular cream?

    Reply
    • Dani says

      November 28, 2018 at 9:51 am

      5 stars
      It is the cream from the top of a can of canned coconut.

      Reply
  3. PATTI REYNOLDS says

    November 19, 2018 at 10:43 am

    5 stars
    I am baking to take for one on a very strict almost everything free. is there a substitute for eggs?

    Reply
    • Dani says

      November 28, 2018 at 9:50 am

      5 stars
      Hi Patti, you may be able to sub in some chia eggs or flax eggs BUT I haven’t done this myself yet so can’t guarantee that it will work. I’d love to hear if you find a solution that works for you.

      Reply
      • Julie says

        November 8, 2019 at 12:06 pm

        I have an egg allergy ( as well as wheat), and for baking I use aquafaba ( the liquid in a can of garbanzo beans). I know, it sounds weird, but it works wonderfully! 1/4 cup is the appropriate equivalent to one whole egg.

        Reply
        • Dani says

          November 11, 2019 at 11:03 am

          So great to know!! Thank you for sharing!

          Reply
  4. Steph says

    November 21, 2018 at 5:16 pm

    5 stars
    Just wanted you to know that I made these last night in preparation for Thanksgiving and they are AMAZING! Thanks for the recipe 🙂

    Reply
    • Dani says

      November 27, 2018 at 5:21 pm

      5 stars
      Yay!! So glad to hear that. Thanks for letting me know.

      Reply
  5. Karla Grant says

    November 23, 2018 at 1:37 pm

    5 stars
    I made these for our church Thanskgiving. They were delicious and went over well. And so cute! Thank you!!

    Reply
    • Dani says

      November 27, 2018 at 5:22 pm

      5 stars
      So great to hear that Karla. I’m so glad you all enjoyed them.

      Reply
      • Yvonne Alonzo says

        December 17, 2019 at 3:53 am

        DANI,
        I made these for thanksgiving and they were a huge hit. Even the “I don’t eat pumpkin pie” people loved, loved, loved them and asked me to make more. Thank you so very much. Yvonne.

        Reply
        • Dani says

          March 11, 2020 at 10:50 am

          Haha so glad to hear that everyone loved it so much!

          Reply
  6. Linda Lukas says

    November 25, 2018 at 10:21 pm

    5 stars
    Dani, Do you have the nutritional info on these little pies, especially the calories? I made them and they were a hit at my party!

    Linda

    Reply
    • Dani says

      November 28, 2018 at 9:48 am

      5 stars
      yes! I just added it to the recipe – but here it -> NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g

      Reply
  7. Sonia Lunas says

    December 14, 2018 at 11:32 pm

    5 stars
    These look great! I’m always looking to sneak in more veggies into the menu. If you subbed the maple syrup with a lower glycemic sweetener (xylitol or erythritol/stevia) they’d be Keto as well.

    Reply
    • Dani says

      December 28, 2018 at 4:02 pm

      5 stars
      Enjoy them! And yes, thank you for pointing out the Keto option for those who may want that!

      Reply
  8. Loretta says

    January 18, 2019 at 11:17 am

    5 stars
    Do these freeze well?

    Reply
    • Dani says

      January 27, 2019 at 11:50 am

      5 stars
      They would freeze really well!

      Reply
  9. Michelle Anderson says

    November 10, 2019 at 11:49 am

    Can you freeze these?

    Reply
    • Dani says

      November 11, 2019 at 11:01 am

      Hi Michelle, you can definitely freeze these 🙂

      Reply
  10. Anna Mills says

    November 13, 2019 at 11:46 am

    Hey Dani,

    Do you think any other type of milk or condensed milk could work? I can’t use coconut milk or nut milk. Do you think regular condensed (though not the cleanest) could work. I’m trying to make as clean a nut free/ gluten free pumpkin can as I can make.

    Reply
    • Dani says

      November 15, 2019 at 8:52 am

      Hi Anna! I do.. I bet condensed milk would do the job.

      Reply
  11. Lauren says

    November 23, 2019 at 2:28 pm

    How long would you bake these if doing it as a pie? Also, could I stick these in the freezer to accelerate the setting process? Thank you!

    Reply
    • Dani says

      December 11, 2019 at 5:18 am

      Sticking them in the freezer would be fine. As for baking time, you would have to experiment…. start with 25 minutes and add more time as needed.

      Reply
  12. Kinga says

    January 12, 2020 at 2:33 pm

    5 stars
    They are amazing (I ate one before refrigerating and it was delicious as well), thank you for the recipe!

    Reply
    • Dani says

      January 14, 2020 at 11:17 am

      Thanks Kinga!! So glad you enjoyed them.

      Reply
  13. Patricia says

    February 14, 2020 at 10:45 am

    5 stars
    Can I substitute something for the coconut? We just don’t like the taste.

    Reply
    • Dani says

      March 10, 2020 at 11:01 am

      Hi Patricia! Unfortunately, since there’s 3 different kinds of coconut ingredients, it would be hard to avoid it.

      Reply
  14. Natalie says

    October 6, 2020 at 9:29 am

    5 stars
    Made these and they are SO delicious! Honestly the filling tastes exactly like a true pumpkin pie and the nuttiness of the crust compliments it so well. I am a big pumpkin pie lover so will definitely be making these again for family and friends!

    Reply
  15. Lily says

    December 16, 2020 at 2:41 am

    5 stars
    Dani can I make this as a regular pie instead of mini pie muffins?

    Reply
    • Dani says

      December 18, 2020 at 2:40 pm

      I have never tried this myself but I am pretty sure it would work!

      Reply
  16. Prefer Not to Say says

    September 11, 2021 at 1:53 am

    5 stars
    Nice pumpkin pie recipe! I like to use the pumpkin filling and put it in a pie crust. I’m a big fan of your recipes considering the fact that I avoid dairy and wheat products.

    Reply
  17. Bev Baker says

    November 22, 2021 at 5:44 pm

    5 stars
    These are just like you said insanely delicious. I found this recipe last night and made them today. Oh my they are so tasty. The only changes i made was using ghee instead of coconut oil and I gave the crust mixture a few shakes of pumpkin pie spice. thank you for a great recipe

    Reply
  18. Mena says

    December 9, 2021 at 11:22 pm

    5 stars
    I made these for Thanksgiving and everyone really enjoyed them. Loved the nut crust.

    Reply
    • Dani says

      December 12, 2021 at 6:38 am

      I’m so glad to hear that, Mena! Thanks for taking the time to let me know.

      Reply
  19. Angi says

    December 13, 2022 at 4:44 pm

    5 stars
    These are the best pumpkin pie I have ever tasted and I can’t believe they weren’t store bought. The crust is perfect and the coconut flakes adds a nice crunch. The filling is just right and not overly sweet like the ones you buy. The ingredients are so healthy that I’m surprised it tasted this good. Thank you for sharing this recipe as it is definitely a hit with everyone.

    Reply

Primary Sidebar

Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

Learn more

Stay Connected

Never Miss a Recipe

Sign up for free recipes straight to your inbox.

Reader Faves

shrimp and green beans on small plate with fork

Roasted Shrimp and Green Beans

meatloaf muffins on plate

Turkey Meatloaf Muffins

Brussels Sprouts + Grapes

Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish

Turkey Stuffed Zucchini Boats - Clean & Delicious®

Turkey Stuffed Zucchini Boats

Roasted Rosemary Chicken

Baked Chicken And Potatoes

apple-protein-muffins

Apple Protein Muffins

Seasonal Picks

spinach frittata in cast iron pan

Spinach Frittata

warm blueberry crisp with vanilla ice-cream

Healthy Blueberry Crisp (Gluten-Free Recipe!)

open-faced fish taco on white plate

Easy Fish Tacos

healthy foods

10 Healthy Fridge Staples

blueberry oatmeal muffin cup

Baked Blueberry Lemon Oatmeal Muffin Cups

steamed beets in a white bowl

Simply Steamed Beets

My Ebooks

photo of salad and ice cream ebook

Search

As Featured On

Footer

Never miss a recipe!

Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide!

  • Recipes
  • Food For Thought
  • Shop
  • About
  • Work With Me

© 2023 Clean & Delicious. Privacy Policy

Jump on the Interest List for My New Course:

The Don’t Diet