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.

a row of homemade pumpkin pies topped with pecans with pumpkins in the background

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!

a row of homemade pumpkin pies topped with pecans with pumpkins and flowers in the background

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

step by step preparation photos of how to make homemade pumpkin pies in a blender
  1. 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).
  2. 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).
  3.  To make the pumpkin pie filling, blend cashews, pumpkin puree, coconut oil, maple syrup, and allspice until creamy (Images 3-4).
  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).
  5. Place in the freezer for 15 minutes and top with pecans (Image 6).
a row of homemade pumpkin pies topped with pecans with pumpkins in the background

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.
hands holding a homemade pumpkin pies topped with pecans with pumpkins and spices in the background

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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Desi~liciously Yours, Shahzadi
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a row of homemade pumpkin pies topped with pecans with pumpkins in the background
5 stars (1 review)

Get the Recipe:

Mini Homemade Pumpkin Pies

Prep Time: 10 mins
Total Time: 30 mins
Yield: 8 people
Homemade pumpkin pies at their best. 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.

Ingredients
 

  • 1 cup pecans, plain, Benefits of nuts
  • 1/2 cup almonds, plain
  • 1.5 cups dates, pitted
  • 1 1/2 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

Nutrition Information:

Calories: 342kcal (17%)Carbohydrates: 33g (11%)Protein: 7g (14%)Fat: 23g (35%)Saturated Fat: 5g (25%)Sodium: 4mgPotassium: 464mg (13%)Fiber: 6g (24%)Sugar: 21g (23%)Vitamin A: 4773IU (95%)Vitamin C: 2mg (2%)Calcium: 60mg (6%)Iron: 2mg (11%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Western
Course: Dessert
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