Mini Pumpkin Pie Cups (That Just Happen to Be Healthy)

Let’s set the scene: It’s fall. The leaves are crunchy, your inbox is full of Friendsgiving invites, and everything smells vaguely like cinnamon and candle wax. You’re torn between indulging in a giant slice of pie or pretending you still care about your health goals.

Here’s the good news—you don’t have to choose.
These Mini Pumpkin Pie Cups are little bites of autumn joy—dairy-free, gluten-free, refined sugar-free, and pretty much guilt-free. But even more importantly? They taste like fall wrapped in a cozy sweater and handed you a fork.

And seriously, they’re easy. Like “I just blinked and made a dessert” easy.

Why You’ll Love These Mini Pumpkin Pie Cups

First, there’s the texture: the crust is soft but slightly crumbly, while the pumpkin filling is silky and spiced just right. Second, they’re incredibly versatile—perfect for a quick snack, an elegant Thanksgiving dessert, or just an excuse to eat pumpkin-flavored things in mini form.

But the best part? These are:

• Just one quick bake and done
• Naturally vegan and gluten-free
• Built-in portion control (unless you eat five… which I fully support)
• Practically begging to be part of your holiday spread

Looking for more cozy dinner inspiration to go with these sweet treats? Try this Baked Spaghetti Casserole or this hearty Beef Bourguignon—you’ll thank yourself later.

Ingredients You’ll Need

Let’s break it down by layer, because yes, we’re layering. Think of it like a flavor version of putting on your favorite flannel and vest combo.

For the Crust:

• ½ cup almond flour
• ¼ cup coconut flour
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup

For the Pumpkin Layer:

• ½ cup cashew butter (or any nut/seed butter of choice)
• ½ cup coconut oil
• ⅓ cup pumpkin puree
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• ¼ tsp sea salt

Optional topping: Whipped coconut cream, chopped nuts, or a light sprinkle of cinnamon.

How to Make Mini Pumpkin Pie Cups

Alright, let’s get to the good part—the making (and eventually, the eating).

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Then, grab a cupcake tin and line it with 8 cupcake liners. Paper or silicone both work—use what you’ve got.

Step 2: Make the Crust

In a small bowl, combine the almond flour, coconut flour, melted coconut oil, and maple syrup. Stir until the mixture resembles soft dough.

Next, scoop about 1 tablespoon per liner. Roll into little balls and press them down into the liners to form mini crusts. Make sure they’re even—it helps with layering later.

Step 3: Bake the Crust

Bake for 12 minutes, or until the edges are just slightly golden. Then let them cool completely. Trust me, don’t skip this step. If the crust is still warm, the filling won’t set right.

Step 4: Mix the Pumpkin Layer

In another bowl, combine the cashew butter, coconut oil, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt. Microwave for about 15–30 seconds, or gently warm on the stovetop. This helps everything blend together into a smooth, pourable filling.

Stir until it’s glossy and uniform.

Step 5: Assemble and Freeze

Once your crusts have cooled, pour the pumpkin filling evenly over each one. Gently tap the cupcake tin on the counter to level everything out.

Now, pop the tray into the freezer and let it chill for at least 2 hours. The filling will firm up into a creamy, truffle-like texture.

Step 6: Top and Serve (Optional but Fun)

Feeling fancy? Add a dollop of whipped coconut cream or a sprinkle of chopped pecans before serving. You can also drizzle a bit of maple syrup on top if you’re in the mood to impress.

Helpful Tips & Substitutions

• No coconut flour? You can swap it out for more almond flour (use about ¾ cup total), though the texture will be a bit softer.
• Not into cashew butter? Try almond butter, peanut butter, or even sunflower seed butter for a nut-free option.
• Want to make these ahead? Great idea. These store beautifully in the freezer and can be made days in advance. Just let them sit at room temperature for about 10 minutes before serving.

What Makes These So Dang Cozy?

Think of these as the dessert version of your favorite fuzzy socks: comforting, low-maintenance, and exactly what you need on a chilly day. Whether you’re prepping for a holiday dinner or just want a better afternoon snack, these mini pumpkin pies hit the spot without the sugar crash.

Also, they pair shockingly well with a warm mug of chai. Just saying.

And while you’re building out your fall recipe lineup, don’t miss this creamy, nostalgic Turkey Tetrazzini—a true weeknight winner that’ll make your leftovers feel brand new.

Before You Go…

If you’re loving the cozy fall vibe here and want more seasonal recipes, ideas, and delicious inspiration—you’ll feel right at home over on our Pinterest. It’s basically a warm, cinnamon-scented corner of the internet filled with everything you didn’t know your kitchen needed.

Now go forth, and pumpkin everything.

Print