These Healthy Mini Pumpkin Pies are gluten free, refined sugar free, and easily can be made dairy free, too!

Mini desserts are just so eye appealing for the holiday spread! It also saves that extra step in slicing a whole pie!

Even better – you can tailor to any holiday guests with food allergies, while still being tasty enough to please everyone!

Aren’t they just the cutest?

Something about mini desserts always gets me!

Why You’ll Love These Healthy Mini Pumpkin Pies

These mini pumpkin pies have three parts to them- the crust, the pie filling, and the whipped cream

I had just a tiny bit of the pumpkin filling leftover, and set it in the fridge to thicken. When I opened my fridge it smelled just like pumpkin pie

So naturally, I grabbed some (gluten free) graham crackers and took a dunk!

It was soo satisfying!

Until I added the dark chocolate chips, and tasted how amazing the combination was!

Long story short, I can confidently say this pumpkin pie filling doubles as a delectable and sure to be a crowd pleaser pumpkin pie dip too!

Key Ingredients

Pumpkin Puree– not the same as canned pumpkin pie filling, which already has added sugar!
Cashew butter – neutral in taste, but adds to that melt-in-your-mouth texture and adds some healthy fat
Pure maple syrup – adds just the right amount of sweetness, without the need for refined sugar
Pumpkin Pie Spice – to bring out that traditional pumpkin pie taste
Almond flour – grain free flour to keep these paleo friendly. It binds very well with the wet ingredients for a delectable pie crust
Coconut flour – helps absorb the moisture of the syrup & oil while adding to a crunchy base that isn’t overly dry, either
Coconut oil – melted to make the crust and the filling easy to combine, but solidifies when cold, making these pumpkin pies hold their shape, and have that easy to bite into texture

Mix your crust ingredients together, and place into 9 muffin liners
Bake at 350 for 9-10 min, until just starting to appear golden
Allow to cool
Mix your pumpkin pie filling ingredients together, and evenly divide among your 9 muffins, roughly 2 tbsp each
Freeze for 2 hours or until firm to the touch
Remove from the muffin liners and allow to thaw slightly, about 10-15 minutes, then enjoy!
If using homemade whipped cream-
Chill a mixing bowl, then add heavy cream, powdered monkfruit, protein powder, and vanilla extract to the bowl
Use a hand or standing electric mixer to beat the cream together roughly 6-7 minutes- you’ll start to question if anything is going to happen, but be patient! After about that 6 minute mark it will start to become thicker and hold a peak
Place into a piping bag and dollop overtop your pies
Keep pies stored in the fridge for up to 5 days, or freezer for up to 3 months

I love how easy it to just mix the ingredients together, pour, freeze, and serve!

Coconut – vanilla ghee will be best here. The coconut oil is a unique oil in that it will firm once cold. Ghee has a similar affect. Butter / vegan butter will also work, just note that the butter flavor may be strong
Cashew butter – almond butter would also taste good here. Sun butter would also work
Vanilla protein powder – sub with 3 more tbsp coconut flour
- In the whipped cream sub for more powdered sugar / powdered sugar substitute
Pure maple syrup – you can also use medjool date syrup or sugar free syrup. Honey may work, but it has a stronger flavor and may take away from the pumpkin flavor
Heavy Cream – You can also make homemade whipped cream using coconut cream
Powdered Monkfruit – Can use organic powdered sugar instead.
Tapioca – helps thicken the whipped cream. If you’re using powdered sugar you won’t need this, as it already contains it

Mix your crust ingredients together, and place into 9 muffin liners
Bake at 350 for 9-10 min, until just starting to appear golden
Allow to cool
Mix your pumpkin pie filling ingredients together, and evenly divide among your 9 muffins, roughly 2 tbsp each
Freeze for 2 hours or until firm to the touch
Remove from the muffin liners and allow to thaw slightly, about 10-15 minutes, then enjoy!
If using homemade whipped cream-
Chill a mixing bowl, then add heavy cream, powdered monkfruit, protein powder, and vanilla extract to the bowl
Use a hand or standing electric mixer to beat the cream together roughly 6-7 minutes- you'll start to question if anything is going to happen, but be patient! After about that 6 minute mark it will start to become thicker and hold a peak. If using monkfruit versus powdered sugar feel free to add an additional tbsp of tapioca starch to help thicken (powdered sugar already contains this)
Place into a piping bag and dollop overtop your pies
Keep pies stored in the fridge for up to 5 days, or freezer for up to 3 months