Mini Vegan Pumpkin Pies, GF

By , On , In Baked Goods, Recipes, Desserts, All Recipes

A delicious and creamy with no added sugar pie filling, vanilla infused and spiced is filled in a gluten-free coconut crust that gives these pies a buttery and nutty flavor, creating the perfect match! Enjoy as a beautiful fall treat or any day you like a special dessert.

Did you also know that pumpkin and winter squash are nutritional powerhouses?

5 Fast Facts Pumpkin:

  • high in beta-carotene
  • full of iron, zinc and vitamin C
  • rich in anti-oxidants
  • 246% RDA of vitamin C
  • good source of B complex vitamins

3 Helpful Tips: 

Tip #1:  You can substitute the nuts you use in the crust.  We’ve used both pecans and coconut and both were good.

Tip #2:  You can substitute the sweetener you use in the filling – just use your favorite liquid sweeter, date paste or natural, raw sugar.

Tip #3:  This recipe makes 24 mini-pies.  Of course, you could also try out this recipe in a standard pie form, if that’s what you’re going for!

So let’s get to the pumpkin action!

Mini Vegan Pumpkin Pies
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Mini Vegan Pumpkin Pies, GF


For the crust

  • 2 cups shredded coconut
  • 1/2 cup pecan roasted
  • 15 medjool dates
  • 1 tsp allspice
  • 1 tsp cinnamon

For the pumpkin filling

  • 2 cans of organic pumpkin puree not pumpkin pie filling
  • 10 medool dates
  • ¼ cup maple syrup
  • zest of 1 lemon
  • 1 TBSP chia seeds
  • 2 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 3 TBSP arrowroot or cornstarch
  • 2 tsp vanilla extract


  • Start by preheating the oven to 350° F.
  • Roast the pecans for approximately 10 minutes, until fragrant and lightly browned and crackled.
  • Put the crust ingredients(except pecans in a food processor or heavy-duty blender and blend until dough starts to form.
  • Now process the pecans, but be careful not to blend too long or you will release the oil from the nuts.
  • Put both the dough and ground pecans in a bowl and mix well.
  • keep mixing until a sticky dough forms (you could also try mixing with your hands).
  • If the dough doesn't hold together when pressed between two fingers, add a couple of tablespoons of water until it is wet enough to hold.
  • Put a small ball of dough into each greased mini muffin form and press down and up the sides as firmly as you can.
  • Remember that if your dough looks crumbly, it will probably crumble when baked as well so be careful to really press it together!
  • To prepare the filling...
  • Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
  • Fill each mini-muffin holder to the top with the filling mixture.
  • Bake for 20-30 minutes, until browned at the top and crispy on the outsides of the pie crust.
  • Let cool completely before serving.
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