Mini Pumpkin Pies

As soon as autumn arrived this year, my elves and I couldn't stop thinking about pumpkin. We couldn't wait to make how a really delicious gluten free mini pumpkin pie recipe.

After a quick baking session in the kitchen these gooey, sweet and comforting mini pumpkin pies were born. This is the dreamiest dessert to serve at Thanksgiving or Halloween, because the pie filling is so creamy and sits perfectly in a lightly spiced pastry case. In addition, it is a gooey slice of heaven that can be enjoyed all year!

We recommend serving your pumpkin pies with a big dollop of dairy-free yoghurt, or some vanilla nice-cream - yum!

In need of more seasonal baking inspiration?

Discover more of our delicious gluten free pumpkin recipes here.

Prep: 12 minutes

Cook: 33 minutes

Total: 45 minutes + cooling time

Suepr easy



  • 35g Coconut oil,200g Oat flour,90ml Maple syrup,1 tsp Cinnamon
  • Pumpkin Filling

  • 2tbsp Ground flax,1 tin Pumpkin puree,1/4 Tsp Clove,1/2 Tsp Nutmeg,1/2 Tsp Ginger,120g Coconut sugar + some for sprinkling,100ml Almond milk,Pinch of Sea Salt
  • Toppings (optional)

  • 30g Pecans


  • Preheat the oven to 180 degrees Celsius grease a 8 mini pie dishes with coconut oil.

  • To make the pastry, add the ingredients to the bowl and mix until it as fully combined.

  • Split the pastry into 9 and roll out each one into a circle, making sure it is big enough to fill the dish. Trim the edges to neaten up the pie and then blind bake these for 8 minute.

  • Whilst the pastry is cooking, add the filling ingredients into a bowl and stir, ensuring it is well mixed. S

  • Once the pastry cases are baked, spoon the filling into each one and then sprinkle with coconut sugar. Place these back into the oven to bake for a further 25 minutes.

  • Take the pies out of the oven and allow them to cool completely. Roughly chop the pecans and then sprinkle them over the top.

  • Serve and enjoy!

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