Go Back
–+ servings
tray filled with mini pumpkin pies topped with whipped cream
Print Recipe
4.34 from 98 votes

Mini Pumpkin Pies (Healthy, Gluten Free Recipe)

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.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: DESSERT, gluten free, vegetarian
Cuisine: American
Servings: 16 servings
Calories: 196kcal
Author: Dani Spies

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