Skip to Content

Mini Pumpkin Pies with a Pecan Crust

We may earn money or products from the companies mentioned in this post.

These mini pumpkin pies are the perfect dessert to finish any meal, whether it’s during the holidays or a regular family dinner. They’re made with a delicious nut crust, so they’re gluten-free.

Perfect Holiday Dessert

rectangular platter with mini pumpkin pies

When you’re making dessert for the holidays, one of the first that probably comes to mind is pumpkin pie.

That’s been a favorite in this country for decades, and it will probably always be on most people’s menus.

mini pumpkin pie with whipped cream on top and sprinkled with cinnamon

I’ve always enjoyed pumpkin pie, but unfortunately, I haven’t been able to eat the traditional version in more than a decade.

That’s because the regular crust has gluten, and I’ve developed a sensitivity.

So I set out to find ways to eat my favorite foods without compromising my health. When I discovered this amazing nut crust, I was so excited. 

half of a mini pumpkin pie

I’ve also listed the ingredients and directions at the bottom of this post in a printable recipe card for your convenience. 

Mini Pumpkin Pies Ingredients

There are 2 parts to these pies: the crust and the filling. So I’ve separated what you’ll need to make each.

Here’s what you’ll need for the nut crust:

  • 1-3/4 cups of pecans
  • 1/3 cup of shredded coconut (unsweetened is what I used)
  • 1/4 cup of maple syrup
  • 2 tablespoons of melted coconut oil
  • 1/4 teaspoon of salt (I used Himalayan pink salt)
ingredients for nut crust

Here’s what you’ll need for the pie filling:

  • One 15-ounce can of pumpkin puree (100 percent pumpkin, not the kind with other ingredients)
  • One 5-ounce can of evaporated milk (or coconut milk)
  • 1/2 cup of 100 percent maple syrup (not the maple flavored syrup, but the real stuff)
  • 3 eggs
  • 2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
pumpkin pie filling ingredients

How to Make Crust for Mini Pumpkin Pies

First of all, preheat your oven to 350 degrees F. The oven can heat up while you get everything ready to bake.

Secondly, place paper or silicone liners in a muffin tin.

I do this because that makes it easier to lift the little pies out of the tin after they come out of the oven.

Next, combine the pecans and coconut in your food processor and pulse it until they are crumbly.

Don’t run your food processor too long, or you’ll wind up with nut butter.

ground pecans and coconut in food processor

Afterward, add 1/4 cup of maple syrup, coconut oil, and 1/4 teaspoon of salt.

Pulse the food processor again but stop when everything is mixed.

raw nut crust in food processor

Divide the mixture evenly and put in the bottom of each muffin cup.

Press it down on the bottom and a little bit up the sides.

nut crust pressed into muffin tin liners

How to Make Pumpkin Pie Filling

In a large bowl, pour the pumpkin, evaporated milk, remaining maple syrup, eggs, cinnamon, pumpkin pie spice, vanilla extract, and remaining salt.

Using a hand mixer, beat the pie filling mixture until it is well mixed. I like to scrape everything off the sides of the bowl and give it another quick whir with the mixer.

mixing the pumpkin pie filling

Spoon the mixture evenly into each tin.

I typically fill each cup about 3/4 of the way full and then go back and fill all of them. The reason I do this is to make sure they all have an even amount.

uncooked pumpkin pies in a muffin tin

Next, place the muffin tin in the oven for 30 minutes or until the pies are  completely set.

You can check this by sticking a knife in the center of one of them. If it comes out clean, they’re done.

Baked mini pumpkin pies

Remove from the oven and cool until they reach room temperature.

After they cool, remove them from the muffin tin and place them in a food storage container with a lid. 

Cover and place them in the refrigerator for at least 5-6 hours. 

Serve with whipped cream and another dash of cinnamon.

pumpkin pies in a muffin tin above a baked pumpkin pie

More Recipes

There are so many delicious desserts you can enjoy during the holidays or any other time of year. You can make them either gluten-free or the regular way.

Anyone who loves sweets will appreciate these amazing chocolate caramel pecan bars. What’s not to love about that delightful flavorful combination?

These wonderful crunchy chocolate crisp cookies are always a huge hit with the kids. But watch out! Adults love them too!

If you’re a pumpkin fan, check out these super easy-to-make 3-ingredient pumpkin cookies.

Elevate any meal to a whole new level with this amazing creamy no-bake cherry lime pie. The balance of tart and sweet will have you coming back for more.

The dessert table will be even more awesome when you include this caramel apple poke cake from Miz Helen’s Country Cottage.

When I want to impress a crowd, I offer these yummy butterscotch pecan cookies. They’re delicious, so make enough for everyone to have seconds.

Another favorite pumpkin recipe we love is this one for pumpkin bars. It’s another dessert that’s easy to make and super flavorful.

See this recipe shared at Weekend Potluck, Meal Plan Monday, and Full Plate Thursday.

Yield: 15 mini pies

Mini Pumpkin Pies

mini pumpkin pie on a plate

Next time you have a family dinner or holiday meal, make these delicious mini pumpkin pies.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • One 15-ounce can of pumpkin puree
  • One 5-ounce can of evaporated milk (or coconut milk cream)
  • 3/4 cup of 100% maple syrup (not the maple flavored syrup, but the real stuff)
  • 3 eggs
  • 2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla extract
  • 3/4 teaspoon of salt
  • 1-3/4 cups of pecans
  • 1/3 cup of shredded coconut (unsweetened is best)
  • 2 tablespoons of melted coconut oil

Instructions

  1. Preheat your oven to 350 degrees F. Place paper or silicone liners in a muffin tin. 
  2. Combine the pecans and coconut in your food processor and pulse it until they are crumbly.
  3. Add 1/4 cup of maple syrup, coconut oil, and 1/4 teaspoon of salt. Pulse the food processor again but stop when everything is mixed.
  4. Divide the mixture evenly and put in the bottom of each muffin cup. Press it down on the bottom and a little bit up the sides.
  5. In a large bowl, pour the pumpkin, evaporated milk, remaining maple syrup, eggs, cinnamon, pumpkin pie spice, vanilla extract, and remaining salt. These are the ingredients for the pie filling.
  6. Using a hand mixer, beat the pie filling mixture until it is well mixed.
  7. Spoon the mixture evenly into each tin.
  8. Bake for 30 minutes or until they are completely set.
  9. Remove from the oven and cool until they reach room temperature.
  10. After they cool, remove them from the muffin tin and place them in a food storage container with a lid. 
  11. Cover and place it in the refrigerator for at least 5-6 hours.
  12. Serve with whipped cream and another dash of cinnamon.

Notes

When you’re pulsing your food processor, don’t hold it too long, or you’ll wind up with nut butter. Stop when the nuts and coconut are coarsely ground.

Nutrition Information

Yield

15

Serving Size

1

Amount Per Serving Calories 682Total Fat 64gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 53gCholesterol 40mgSodium 140mgCarbohydrates 27gFiber 9gSugar 16gProtein 10g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Please feel free to share!

Ladle of gluten-free turkey gravy
Previous
Gluten-Free Turkey Gravy Recipe
Plate of deviled eggs
Next
Easy Deviled Eggs Recipe

Miz Helen

Monday 16th of November 2020

Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday,510. Hope you are having a great week and come back soon! Miz Helen

shares