Mini Pumpkin Pies
Prep time
Cook time
Total time
Serves: 4 mini pies
  • 2 cups nuts (I used a mixture of pecans and cashews)
  • 4 large pitted dates
  • 1 can (14 oz) pumpkin puree
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • ½ cup nondairy milk (I used unsweetened vanilla almond milk)
  • ¼ cup pure maple syrup (honey or agave will work too)
  • 1 ½ tablespoons pumpkin pie spice
  • ½ teaspoon salt
  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse the nuts until they resemble coarse bread crumbs. Add in the dates and pulse until the mixture is uniform and crumbly. Press the mixture into four 4-inch mini pie baking cups. Bake the crusts for 8 minutes.
  3. While the crusts are baking, prepare the filling. In a large bowl combine the pumpkin, eggs, lemon juice, vanilla, milk, maple syrup, pumpkin pie spice, and salt. Whisk thoroughly until all ingredients are incorporated.
  4. Pour the filling into the four pie crust cavities. Bake in the oven for 30 minutes.
Nutrition Information (per serving) from
For ½ mini pie
Calories: 272 Fat: 19.4g Carb: 24.2g Fiber: 5.1g Protein: 4.9g Sugar 16.6g Sodium: 178mg
Recipe by Destination Delish at