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Mini Homemade Pumpkin Pies | Easy and Healthy Recipes

5 from 1 vote
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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 from refined sugar.
Prep Time10 mins
Total Time30 mins
Course: Dessert
Servings: 8 people
a row of homemade pumpkin pies topped with pecans with pumpkins in the background

Ingredients

  • 1 cup pecan nuts plain
  • 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 Facts
Mini Homemade Pumpkin Pies | Easy and Healthy Recipes
Amount Per Serving
Calories 342 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g25%
Sodium 4mg0%
Potassium 464mg13%
Carbohydrates 33g11%
Fiber 6g24%
Sugar 21g23%
Protein 7g14%
Vitamin A 4773IU95%
Vitamin C 2mg2%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis numbers are estimates and suggestions. The nutrition facts table does not know your life; your body - including you hunger and satiety cues - change daily. It’s okay to eat more or less. Let's say no to food guilt and embrace mindfulness.