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
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.
- 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.
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.
Elizabeth says
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 says
Did you chill them for a minimum of eight hours? They MUST be chilled before they turn into their delicious selves!!
Dar says
What is coconut milk/cream? Can I substitute regular cream?
Dani says
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?
Dani says
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 says
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 says
So great to know!! Thank you for sharing!
Steph says
Just wanted you to know that I made these last night in preparation for Thanksgiving and they are AMAZING! Thanks for the recipe 🙂
Dani says
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!!
Dani says
So great to hear that Karla. I’m so glad you all enjoyed them.
Yvonne Alonzo says
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.
Dani says
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!
Linda
Dani says
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.
Dani says
Enjoy them! And yes, thank you for pointing out the Keto option for those who may want that!
Loretta says
Do these freeze well?
Dani says
They would freeze really well!
Michelle Anderson says
Can you freeze these?
Dani says
Hi Michelle, you can definitely freeze these 🙂
Anna Mills says
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 says
Hi Anna! I do.. I bet condensed milk would do the job.
Lauren says
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 says
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 says
They are amazing (I ate one before refrigerating and it was delicious as well), thank you for the recipe!
Dani says
Thanks Kinga!! So glad you enjoyed them.
Patricia says
Can I substitute something for the coconut? We just don’t like the taste.
Dani says
Hi Patricia! Unfortunately, since there’s 3 different kinds of coconut ingredients, it would be hard to avoid it.
Natalie says
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!
Lily says
Dani can I make this as a regular pie instead of mini pie muffins?
Dani says
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.