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.
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 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.
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!
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!
More Pumpkin Recipes:
Looking for more delicious pumpkin recipes? Give these favorites a try!
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!).
Mini Pumpkin Pies
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
- 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.
- 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.
- 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.
- 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.
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.