Vegan & Grain Free Mini Pumpkin Pie

This has got to be the easiest pumpkin pie you will ever make. I love that they are mini-sized and perfectly portioned. I really like making these as a healthy snack option for my kids. And since it contains only wholesome natural ingredients, an afternoon snack that tastes like dessert is actually doing the body some good.

When you take into account that pumpkin is loaded with fiber so therefore makes you feel full longer, a personal pie is plenty to satisfy you without triggering your craving for more sweets, the fiber (and satiation) also triggers weight loss. The vitamin A that is in abundance in pumpkins works to promote healthy vision. Beta-carotene, present in this delicious fruit, has been shown to reduce the risk of cancer, including skin cancer. Your skin will thank you for the benefits of the nutrients in pumpkins, because pumpkins promote healthy skin and reduced signs of aging, and no one wants wrinkles!

Here is one of my favorite benefits of pumpkins…they have more potassium than bananas, so they are an excellent choice for an after workout snack. That extra potassium helps restore the body’s balance of electrolytes after a heavy and sweaty workout which will keep muscles functioning at their best. And, of course, all that vitamin C in pumpkins works wonders for keeping your immune system in tip top shape.

So, a sweet snack, that feels like dessert, yet is a powerful boost to your overall health in so many ways? Uh, yeah! I think I will have a mini pumpkin pie, thank you very much!


1 1/2 cups almond flour

3 tbsp maple syrup

1 tbsp water


1 cup pumpkin puree (canned or fresh)

1/2 cup mashed sweet potato (or more pumpkin, but it tastes sweeter with the addition of sweet potato)

1/4 cup maple syrup

1 tsp pumpkin pie spice

  1. Preheat oven to 375F. I prefer using silicone muffin pan because it makes it much easier to pop out the little pies when they are done, so I recommend that. I also still grease the silicone muffin molds. No one wants a pumpkin pie crumble. šŸ™‚
  2. Mix the crust ingredients in a small bowl. It’ll seem crumbly but once you press it into the muffin molds it’ll hold together. Press in into the bottom and up the sides to the top of the muffin molds.
  3. In a large bowl, whisk all the filling ingredients until smooth and creamy. Fill the pie crusts with the filling.
  4. Bake for 30 minutes.
  5. Remove from oven and let cool for 30 minutes. Then chill in the refrigerator at least 8 hours.
  6. Store in an airtight container in the fridge.



Leave a Reply

Your email address will not be published. Required fields are marked *