Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
Homemade pumpkin pies with a Desi~licious twist! No gluten, no dairy, and no-bake! A creamy pumpkin-cashew filling with a rich nutty-date crust, these are the perfect dessert choice this Fall. Think you don't have time to pull off a pie, these are done in under 30 minutes, and top our easy and healthy recipes list! Vegan and free from refined sugar.
If you're a fan of pumpkin pie (like me!) and fancy something a little different, these mini homemade pumpkin pies are sure to satisfy. They're gluten-free and vegan, making them a great option for those with dietary restrictions. We wouldn’t want anyone to miss out on dessert, now would we?!
Whether you're after an elegant Thanksgiving dessert or simply on the hunt for easy and healthy recipes for snack that the entire family will adore, these homemade pumpkin pies will not disappoint! They're the perfect sweet and nutrient-packed alternative to the classic pumpkin pie. And did I mention - no oven baking required!
I just adore all the seasonal fresh Ontario produce right now! Fall has got to be my favourite season; it's just so beautiful! The air is crisp, the clothes are comfy, the leaves are changing colour, and there is so much family fun to be had! From apple picking to heading to the pumpkin patch, in-season foods and yummy fall flavours. These are some of the first things that come to mind when I think of autumn. And of course, baking up a storm in the kitchen is my favourite way to make the most of the foods this season has to offer.
What is your favourite part of fall?
How To Make Homemade Pumpkin Pies - Step By Step
- Start by gathering your ingredients and measuring them out. In a medium blender, add the pecans, almonds and dates and process for a minute or until you achieve a crumbly texture (Image 1).
- Transfer the nutty-date mixture to 4 mini tart cases (4.5 inches). I use my fingers and knuckles to mold the mixture around the cases (Image 2).
- To make the pumpkin pie filling, blend cashews, pumpkin puree, coconut oil, maple syrup, and allspice until creamy (Images 3-4).
- Pour the pumpkin mixture into the nutty-date molds and fill it to the top. Use a flat spatula to evenly spread the pumpkin mixture (Image 5).
- Place in the freezer for 15 minutes and top with pecans (Image 6).
Why I LOVE About These Homemade Pumpkin Pies
- Super quick and easy to pull off - only 8 ingredients and all done in the blender
- They can be enjoyed fresh or can be stored in the freezer for up to a month. Thaw for 30 minutes and tuck in!
- No refined sugar. The nutty-date crust is full of natural sweetness and I've only added a dash of maple syrup to the pumpkin filling. If you want to, you could omit the maple syrup.
- All those textures! I adore the crunchy nutty date crust that marries perfectly with the creamy dreamy pumpkin pie filling.
- Full of health-promoting ingredients. These homemade pumpkin pies are bursting with heart-healthy nuts (pecans, almonds, cashews), and antioxidant-rich pumpkin - with zero refined sugar.
What Are The Benefits Of Eating Pumpkin?
Pumpkin is way more than just a fun seasonal decoration. It's packed with flavor. Fresh pumpkin is nutrient-dense and contains many vitamins and minerals. Loaded with vitamin A; an important nutrient for vision, and immune health, pumpkin is also a decent source of antioxidants. With cold season creeping upon us, we need all the antioxidant help we can get to build our immunity. Vitamin A has also shown to help fight aging. OK, double my portion!!
Top Tips For Making Homemade Pumpkin Pies
- Avoid overprocessing the nutty-date crust otherwise, it will be oily and sticky to set in the tart cases
- I use canned pumpkin for this as it works really well to create a creamy consistency
- If you can, use tart cases with removable bases. It makes it super easy to remove them.
- Don't forget to send them in the freezer for the full 15 minutes to help your pies to set
- These can be enjoyed fresh or stored in the freezer for up to a month
More Dessert Recipes You May Like
What's the best pumpkin recipe you've ever had? Have you tried my Homemade Pumpkin Pies before? Let me know in the comments below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
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Mini Homemade Pumpkin Pies
Ingredients
- 1 cup pecan nuts plain
- ½ cup almonds plain
- 1.5 cups dates pitted
- 1 ½ tbsp coconut oil
- 1 cup cashews plain
- 1 cup pumpkin puree canned
- 1 tsp pumpkin pie spice
- 2 tsp maple syrup
Instructions
- Place the pecans, almonds and dates in a high-speed blender and pulse until finely ground. It may be crumbly, but should hold together when pinched with your fingers
- Line your tart cases with parchment paper - if you don't have removable bases (which I do)
- Place the nutty-date mixture into tart cases and use your fingers and knuckles to mold around the cases.
- To make the filling, combine the cashews, pumpkin puree, coconut oil, maple syrup and pumpkin pie spice in a blender. Blend until smooth and creamy.
- Pour the filling over the nutty-date base and spread evenly using a flat spatula.
- Place in the freezer for 15 mins
- Lift the bars out of the tart cases using the parchment paper edges or push the removable bases upwards (gently!)
- Serve immediately topped with pecans.
Notes
- Avoid over processing the nutty-date crust otherwise it will be oily and sticky to set in the tart cases
- I use canned pumpkin for this as it works really well to create a creamy consistency
- If you can, use tart cases with removable bases. It makes it super easy to remove them.
- Don't forget to send them in the freezer for the full 15 minutes to help your pies to set
- These can be enjoyed fresh or stored in the freezer for up to a month
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and a certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A notorious foodie, she's dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor to other national media outlets.
This looks delicious and you had me at the short ingredient list. Thanks for sharing!
These sound amazing!!
Love that you talked about gratitude! Such a wonderful post and recipe! <3
YUM! I can't wait to try these. Love the short ingredient list!
I love how short this ingredient list is! These look delicious!
I love anything with nuts in the title. I will definitely be trying these and sharing with others!
Looks so good!
Looks delicious! What a simple & fun seasonal dessert 🙂
Yum! Love the simple ingredients too!
I have been looking for a dairy-free dessert for a family event this year and these are perfect! Thanks for sharing, can't wait to give these a try
These look delicious! I started cooking/baking with pumpkin only a few years ago too! It is not a really common ingredient in South Asian households but just like you I now crave pumpkin as soon as the fall season starts!