Mini Pumpkin Pies (Healthy & Gluten-Free)
If there’s one dessert that never fails to bring cozy fall vibes, it’s pumpkin pie. But instead of making one big pie, I’ve been obsessed with these mini pumpkin pies lately — they’re creamy, perfectly spiced, and baked in a nutty coconut-pecan crust that makes them naturally gluten-free and dairy-free.
The best part? No rolling out pastry dough or stressing about cracks. Just a quick blend, press into muffin cups, fill, bake, and chill. You’ll end up with adorable little pumpkin pies that look fancy but are secretly the easiest thing ever. Perfect for Thanksgiving, Friendsgiving, or whenever you’re craving a bite of pumpkin goodness.
And trust me — even the pumpkin pie skeptics will go back for seconds.
Ingredients You’ll Need
For the crust
- 2 cups raw pecans
- ½ cup unsweetened shredded coconut
- ¼ cup pure maple syrup
- 2 tbsp coconut oil
- ¼ tsp sea salt
For the filling
- 1 (15 oz) can pure pumpkin purée (not pumpkin pie filling)
- ½ cup coconut milk cream (scoop the thick cream from the top of a can)
- ½ cup pure maple syrup
- 2 large eggs + 1 egg yolk
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp sea salt
How to Make Mini Pumpkin Pies
- Prep your pans. Preheat the oven to 350°F. Line a 12-cup muffin tin with liners, plus 4 cups of another pan (or bake in batches). This recipe makes 16 pies total.
- Make the crust. In a food processor, pulse the pecans and shredded coconut until they resemble coarse sand. Add the maple syrup, coconut oil, and salt, then pulse again until the mixture sticks together.
- Form mini crusts. Divide the mixture evenly into the muffin cups. Press firmly with your fingers to create little crust bases. Set aside.
- Mix the filling. In a large bowl, whisk (or use a hand mixer) to combine pumpkin purée, coconut cream, maple syrup, eggs + yolk, cinnamon, pumpkin pie spice, vanilla, and salt until smooth.
- Fill & bake. Spoon the filling evenly into the prepared crusts. Bake for about 30 minutes, or until set in the center.
- Cool & chill. Let the pies cool completely, then refrigerate for at least 6 hours (overnight is best).
- Serve. Top with whipped cream (regular, coconut, or almond-based) and a sprinkle of cinnamon.
Recipe Notes & Tips
- Don’t skip the chill time! The pies need several hours in the fridge to set into their creamy, custardy texture.
- Crispier crust tip: If you prefer a crunchier base, bake the crusts for 8–10 minutes before adding the filling.
- Make-ahead friendly: These are ideal for prepping the day before a holiday dinner.
- Swaps: Butter works instead of coconut oil if you’re not strictly dairy-free.
Storage
- Fridge: Store cooled pies in an airtight container for up to 5 days. Enjoy straight from the fridge.
- Freezer: Wrap pies individually in plastic wrap, then freeze in a container or bag for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
Can I make this into one big pie?
Yes! Bake at 350°F in a 9-inch pie pan for about 45–55 minutes, checking for doneness in the center.
What if I don’t like coconut?
You can swap the coconut oil with butter and skip the shredded coconut by using more pecans.
Can I use a different sweetener?
Absolutely — honey or even brown sugar works, though maple syrup gives the best flavor.
Do these freeze well?
Yes, they freeze beautifully! Just be sure to thaw overnight in the fridge before topping with whipped cream.
Mini Pumpkin Pies (Healthy & Gluten-Free)
Ingredients
- 2 cups raw pecans
- ½ cup unsweetened shredded coconut
- ¼ cup pure maple syrup
- 2 tbsp coconut oil
- ¼ tsp sea salt
For the filling
- 1 (15 oz) can pure pumpkin purée (about 2 cups)
- ½ cup coconut milk cream (thick cream from top of can)
- ½ cup pure maple syrup
- 2 large eggs + 1 egg yolk
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp sea salt
Instructions
- Preheat oven to 350°F (175°C). Line 16 muffin cups with paper or silicone liners.
- In a food processor, pulse pecans and coconut until finely ground. Add maple syrup, coconut oil, and sea salt. Pulse until mixture holds together.
- Divide crust mixture evenly into muffin cups and press firmly to form bases.
- In a large bowl, whisk pumpkin purée, coconut cream, maple syrup, eggs, yolk, cinnamon, pumpkin spice, vanilla, and salt until smooth.
- Spoon filling evenly over crusts.
- Bake for 30 minutes, or until centers are just set.
- Let cool completely, then refrigerate for at least 6 hours or overnight.
- Serve with whipped cream (regular, coconut, or almond-based) and a dash of cinnamon.
Video
Notes
- For best texture, chill the pies at least 6 hours or overnight.
- You can prebake the crusts 8–10 minutes for extra crunch.
- Swap coconut oil with butter if not dairy-free.
- Pies can be made 1–2 days ahead and stored in the fridge.
- Top with whipped cream or coconut cream before serving.
