If you are looking for the most perfect holiday dessert these mini pumpkin pies may be exactly what you are searching for.
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 made of 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 (am I the only one who has a love-hate relationship with pastry dough?!).
The fact that this recipe is gluten free and dairy free is just an added bonus because they are so insanely good you would never stop to notice.
Oh, and be sure to top with some whipped cream (make that coconut whipped cream if you want to keep this recipe dairy free) and an extra dash of cinnamon before serving.
Mini Pumpkin Pies
Ingredients
- 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 this is my favorite
- 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
Instructions
- Pre-heat oven to 350 F
- 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.
- Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined.
- Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total).
- Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
- 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.
- Dived the filling as evenly as possible amongst all 16 muffin cups.
- Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Elizabeth
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.
Dani
Did you chill them for a minimum of eight hours? They MUST be chilled before they turn into their delicious selves!!
Dar
What is coconut milk/cream? Can I substitute regular cream?
Dani
It is the cream from the top of a can of canned coconut.
PATTI REYNOLDS
I am baking to take for one on a very strict almost everything free. is there a substitute for eggs?
Dani
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.
Julie
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.
Dani
So great to know!! Thank you for sharing!
Steph
Just wanted you to know that I made these last night in preparation for Thanksgiving and they are AMAZING! Thanks for the recipe 🙂
Dani
Yay!! So glad to hear that. Thanks for letting me know.
Karla Grant
I made these for our church Thanskgiving. They were delicious and went over well. And so cute! Thank you!!
Dani
So great to hear that Karla. I’m so glad you all enjoyed them.
Linda Lukas
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
Dani
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
Sonia Lunas
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.
Dani
Enjoy them! And yes, thank you for pointing out the Keto option for those who may want that!
Loretta
Do these freeze well?
Dani
They would freeze really well!
Michelle Anderson
Can you freeze these?
Dani
Hi Michelle, you can definitely freeze these 🙂
Anna Mills
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.
Dani
Hi Anna! I do.. I bet condensed milk would do the job.
Lauren
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!
Dani
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.
Kinga
They are amazing (I ate one before refrigerating and it was delicious as well), thank you for the recipe!
Dani
Thanks Kinga!! So glad you enjoyed them.