Instructions
-
Prepare the crust
Preheat the oven to 350°F. In a food processor pulse the raw pecans and shredded coconut until the mixture resembles sand that sticks when pinched. Add maple syrup, coconut oil, and sea salt, then pulse again until combined. Press the nut mixture evenly into the bottom of each of the 16 muffin cups, forming a thin crust. -
Make the filling
In a large bowl whisk together pumpkin puree, coconut milk cream, maple syrup, the 2 eggs, an additional egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt. Use a hand mixer to blend until smooth. -
Assemble and bake
Spoon the pumpkin filling over the crusts, dividing it evenly among the 16 cups. Bake for about 30 minutes, or until the filling is set throughout. Let the mini pies cool completely, then refrigerate for at least 6 hours before serving. -
Serve
Top each chilled mini pie with a dollop of whipped cream and a light dusting of cinnamon, if desired.
Tips
For a firmer crust, chill the pressed crusts for 10 minutes before adding the filling. Use silicone liners for easier release.
Video
“MINI PUMPKIN PIES | easy, healthy, & homemade recipe” by Clean & Delicious, watch on YouTube.
About this recipe
These bite‑size pumpkin pies are a healthier twist on the classic holiday dessert. A crunchy pecan and shredded coconut crust holds a creamy pumpkin filling flavored with cinnamon, pumpkin pie spice, and real maple syrup. The recipe is gluten‑free and uses coconut milk cream for richness without dairy.
Serve the mini pies chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon. They’re perfect for holiday gatherings, brunch buffets, or any time you want a portable, guilt‑free pumpkin treat.
