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Mini Pumpkin Pies

When you just want a bite of dessert, these Mini Pumpkin Pies will do the trick! Vegan and low-carb they make an easy and tasty dessert.

Mini Pumpkin Pies on black plate with extra pies in background

First off, one thing I need to tell you all is that I am not a baker.  I love to cook and make all sorts of savory things, but when it comes to sweets, unless I have a really good recipe to follow, I tend to not test things out.  But with several cans of pumpkin sitting in my pantry I decided that I had nothing to lose, and played around with making a dessert that would work for anyone interested in low-carb or vegan this holiday season.  These Mini Pumpkin Pies are versatile, easy and actually pretty quick and simple to make.

Crushed walnuts in mixing bowl for Mini Pumpkin Pies

The crust is a super simple mix of crushed walnuts, a little brown sugar and either melted butter or coconut oil.  Pressed tightly in the bottom of a mini muffin tin, it bakes into a super tasty crust. Feel free to swap out the walnuts with graham crackers if that’s more your thing.

Canned pumpkin mixed with sugar for Mini Pumpkin pie filling in mixing bowl.

The filing is a simple blend of canned pumpkin, spices, and some sweeteners along with a little cashew milk (or milk of your choice) and some cornstarch to thicken it into a filling as it bakes.

Mini muffin tin filled with Mini Pumpkin Pies ready for the oven.

Into the oven for around 20 minutes until set, and then totally cooled before adding any desired toppings.  I chose a coconut whipped topping, you could make your own, or just eat them as is.  They are not super sweet, for me it was just the right amount and I loved having just the little bites of dessert.

Container of coconut whipped topping.

 

Mini Pumpkin Pies

Mini Pumpkin Pies

Print Recipe
When you just want a bite of dessert, these Mini Pumpkin Pies will do the trick! Vegan and low-carb they make an easy and tasty dessert.
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Prep Time:15 mins
Cook Time:20 mins
Total Time:45 mins

Ingredients

Crust

  • 12 oz chopped walnuts
  • 1 tablespoon brown sugar
  • 1 tablespoon coconut oil, melted (can also use butter if desired)

Filling

  • 15 oz canned pumpkin (not pie filling)
  • 1/4 cup maple syrup (can use honey)
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon cloves

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line mini muffin pan with mini cupcake liners
  • Add walnuts, 1 tablespoon sugar and melted oil to blender or food processor and process several seconds until finely ground
  • Add all filling ingredients to large bowl and whisk until smooth
  • Add about 1 1/2 teaspoons of the walnut to the bottom of each line and press tightly with fingers
  • Add about a tablespoon of filling (fill to the top and smooth out)
  • Bake for about 20 minutes or until set
  • Remove and let cool completely and refrigerate until ready to serve

Nutrition

Calories: 202kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 175mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4415IU | Vitamin C: 1.5mg | Calcium: 40mg | Iron: 1.1mg
Servings: 15 2 pies per person
Calories: 202kcal

Smart Points per Serving 8

Mini Pumpkin Pies on black plate with extra pies in background

Need another pumpkin dessert? Try this no-bake option!

Pumpkin Caramel Ice Box Cake

Pumpkin Caramel Ice Box Cake

When you just want a bite of dessert, these Mini Pumpkin Pies will do the trick! Vegan and low-carb they make an easy and tasty dessert. #garnishedplate #mini #pumpkinpies #vegan #lowcarb

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2 Comments

  1. just made the mini pumpkin pies and noticed although you mention cashew milk in your description, there is no cashew milk listed in your actual recipe??? Waiting for my mini pumpkin pies to cool but minus any milk. Hope the recipe isn’t a total bust………….mine look darker than your photos.

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