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.
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.
Did you chill them for a minimum of eight hours? They MUST be chilled before they turn into their delicious selves!!
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.
What is coconut milk/cream? Can I substitute regular cream?
It is the cream from the top of a can of canned coconut.
PATTI REYNOLDS says
I am baking to take for one on a very strict almost everything free. is there a substitute for eggs?
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.
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.
So great to know!! Thank you for sharing!
Just wanted you to know that I made these last night in preparation for Thanksgiving and they are AMAZING! Thanks for the recipe 🙂
Yay!! So glad to hear that. Thanks for letting me know.
Karla Grant says
I made these for our church Thanskgiving. They were delicious and went over well. And so cute! Thank you!!
So great to hear that Karla. I’m so glad you all enjoyed them.
Yvonne Alonzo says
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.
Haha so glad to hear that everyone loved it so much!
Linda Lukas says
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!
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 says
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.
Enjoy them! And yes, thank you for pointing out the Keto option for those who may want that!
Do these freeze well?
They would freeze really well!
Michelle Anderson says
Can you freeze these?
Hi Michelle, you can definitely freeze these 🙂
Anna Mills says
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.
Hi Anna! I do.. I bet condensed milk would do the job.
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!
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.
They are amazing (I ate one before refrigerating and it was delicious as well), thank you for the recipe!
Thanks Kinga!! So glad you enjoyed them.
Can I substitute something for the coconut? We just don’t like the taste.
Hi Patricia! Unfortunately, since there’s 3 different kinds of coconut ingredients, it would be hard to avoid it.
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!
Dani can I make this as a regular pie instead of mini pie muffins?
I have never tried this myself but I am pretty sure it would work!
Prefer Not to Say says
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.
Bev Baker says
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
I made these for Thanksgiving and everyone really enjoyed them. Loved the nut crust.
I’m so glad to hear that, Mena! Thanks for taking the time to let me know.
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.