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.
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.
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.
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.
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.
Mini Pumpkin Pies
Ingredients
Crust
- 12 oz chopped walnuts
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil, melted (can also use butter if desired)
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
Smart Points per Serving 8
Need another pumpkin dessert? Try this no-bake option!
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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.
Mine looked dark as well? Not sure what happened differently.