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Healthy Mini Pumpkin Pies - You Totally Got This - Quick & Easy Recipe

Healthy Mini Pumpkin Pies

  • Cook Time: 30 minutes
  • Total Time: 30 minutes


The seriously healthy version of the American holiday favourite – creamy, dreamy pumpkin pie.



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


  • 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


  • 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.


  • 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!



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