Everyone will love this healthy version of the American holiday favourite, pumpkin pie. These healthy mini pumpkin pies are super easy to make, and are so totally adorable, I literally can’t even! Plus, no one will go home hungry, because they are gluten free, dairy free, sugar free, and vegan friendly. Oh and did I mention they are seriously YUM.
Healthy Mini Pumpkin Pies
- Cook Time: 30 minutes
- Total Time: 30 minutes
Description
The seriously healthy version of the American holiday favourite – creamy, dreamy pumpkin pie.
Ingredients
Tart Cases
- 1 cup almond flour or almond meal
- ½ cup unsweetened desiccated coconut
- 2 tablespoons coconut oil (melted)
- 1 tablespoon rice malt syrup or honey
- pinch of salt
Filling
- 1/2 cup raw unsalted cashews (soaked for at least 2 hours)
- 1/4 cup almond milk
- 2 tablespoons rice malt syrup or honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mixed spice
- 1/2 teaspoon vanilla powder or vanilla essence
- 1/2 cup pumpkin puree
- 6 halved pecans to serve
Instructions
- Preheat oven to 160C/320F.
- Grease a 12 hole mini muffin tin with coconut oil.
- Mix all the tart case ingredients together in a bowl until well combined. You will know the mixture is ready when you can squeeze it in your hand and it sticks together.
- Gently press a heaped teaspoon of mixture into each hole, so that the base and sides are fully covered.
- Place in oven and cook the tart cases until golden, this should take between 5 and 10 minutes.
- Remove from the oven and leave to cool completely before turning onto a wire rack. You might need to twist the case, but they should come out quite easily.
- The tart cases will still be soft when removed from the oven, but will firm up when cooled. If the base rises slightly during cooking, just poke it down gently with your finger when the cases are still soft.
- Place all the filling ingredients into your food processor and mix until the filling is smooth, scraping down the sides if you need to, and place in the fridge until the tart cases have completely cooled.
- Spoon the filling into each case, and top with a pecan.
Notes
- Hip hip hooray for pumpkin puree. Yes you can use the canned stuff, but I always keep a stash in my freezer. Next time you have some leftover pumpkin, just steam it, mash it, and freeze it in 1/2 cup portions in zip lock bags.
- You will probably have some filling left over, but don’t worry. It makes a delicious breakfast topping on oats, pancakes or waffles, or just make some extra pie cases, nobody said no to extra pie, ever!
If you make my Healthy Mini Pumpkin Pies remember to share them with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis – don’t forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.
P.S – Now you’ve got your snacks sorted, get dinner sorted too. Grab your FREE quick and easy weeknight dinner plan right here.
Hi, I'm Rani! 
Another great looking recipe Rani! Your PB chocolate blondies are my absolute favourite healthy treat.
Awwww Tracey, that’s lovely! The pumpkin pies are little more work than the blondies, but they’re delish!
Rani x