This post may contain affiliate links, meaning I may make a small commission if you purchase through the links. Thank you so much for supporting me!
These Mini Pumpkin Pie Cups are gluten free, vegan, and paleo. They’re the PERFECT holiday treat to make and I promise, no one will ever guess that they are healthier. Everything comes together in a fraction of the time to make a regular pumpkin pie, but the flavors, texture, and satisfaction are all the same!
I love this recipe because it all comes together super easily but looks fancy and is super fun to bring to a holiday party (or to stash in your freezer, like me!). Whenever I’m getting together with friends or family, whether it’s for a simple dinner, hanging out, or a holiday party, I always bring one a healthier option that everyone ends up loving. Some of my favorites to bring are Sweet Potato Chili, Pumpkin Spice Rice Krispies, and Healthy Pumpkin Brownies. And whenever I make these mini pumpkin pie cups, there isn’t a single one left by the end of the day… they’re THAT good! 🙌
Each cup is the perfect bite-sized pie filled with subtle sweetness and pumpkin spice. The texture is spot on with a soft, creamy center, and firm chewy crust. All of my favorite things about a traditional pumpkin pie but made with simple ingredients and takes WAY less time and effort to put together! Now that’s my kind of dessert. Plus, bringing a pie to a gathering is fun but these pie cups are the cutest!!
These are amazing straight from the freezer but you can also let them thaw on the counter for an hour or two for a more “classic” pumpkin pie texture. You can also make these Pumpkin Pie Cups in BAR form.
Watch the full video tutorial HERE.
Why You’ll Love These
- Bite-sized – Instead of slicing into a full-sized pie, these mini versions are the perfect bite-sized amount to enjoy.
- Less than ten ingredients – These cups are made with only nine simple ingredients and naturally sweetened with maple syrup, making them much lower in sugar than a traditional pumpkin pie.
- Ready in thirty minutes – Everything comes together in less than thirty minutes, the longest part of this recipe is waiting at least two hours for the cups to completely set in the freezer. Perfect for prepping in the morning and forgetting about them during the day until you need them for your get-together! OR store these in the freezer just to have another seasonal treat on hand for when you’re craving something comforting and sweet 💁♀️
- Dietary friendly – These are gluten free, dairy free, paleo, vegan, refined sugar free, and lower carb!
What You’ll Need
- Almond flour— You can likely sub this for oat flour if needed, the recipe won’t be fully paleo-friendly.
- Coconut flour – This helps keep the texture of the crust softer. I love using almond flour and coconut flour because they add some extra healthy fat, fiber, and nutrition to the recipe. Fat and fiber are extremely important in keeping balanced blood sugar!
- Coconut oil
- Maple syrup— As a natural sweetener, maple syrup is a great option. If you don’t have any on hand and don’t need these to be vegan, use honey.
- Cashew butter— Feel free to sub your preferred nut/seed butter. I like cashew butter because it’s super smooth, has a neutral flavor, and tastes decadent but any nut butter will work!
- Pumpkin puree— NOT pumpkin pie filling. Look for 100% pure pumpkin— organic if possible.
- Vanilla extract
- Pumpkin pie spice – If you’re not a fan of pumpkin spice, use cinnamon instead.
- Sea salt
How To Make
- Preheat oven to 350F and place baking liners in a muffin tin, set aside.
- In a small mixing bowl, mix all crust ingredients.
- Scoop out about 1 tbsp and roll into balls. Press each ball into the baking liner to form the bottom crust.
- Bake for twelve minutes or until edges start to slightly brown. Let the crust cool completely.
- In another mixing bowl, add all of the pumpkin layer ingredients.
- Microwave for fifteen to thirty seconds (or heat on stovetop) and then stir until fully combined.
- Pour the pumpkin mixture over the crust layer in the muffin tin and set in the freezer for at least two hours.
- Once finished, option to top with whipped cream. Enjoy!
Recommended Tools
- Muffin tin – I like this or a silicone one so it’s easy to take the cups out when they’re done.
- Baking liners – If I’m using a regular metal muffin tin, I love using these silicone liners or regular ones.
- Mixing bowls
- Silicone spatula
- Cookie scoop – This makes it easier to get 1tbsp of the crust batter for the bottom layer.
- Stainless steel measuring cups and spoons
Other Must Try Pumpkin Recipes
Pumpkin Spice Cottage Cheese Cookie Dough (Gluten Free, High Protein)
High Protein Pumpkin Cheesecake (Gluten Free, Low Carb)
Paleo Chocolate Chip Pumpkin Bread (Gluten Free)
Mini Pumpkin Pie Cups
Ingredients
For the crust
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp coconut oil (melted)
- 2 tbsp maple syrup
For the pumpkin layer
- 1/2 cup cashew butter (or nut/seed butter of choice)
- 1/2 cup coconut oil
- 1/3 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350F. Place liners in cupcake tin and set aside.
- In a small bowl, mix all of the crust ingredients. Scoop out about 1 tbsp/cupcake liner and roll into balls. Press each ball into the cupcake liner.
- Bake for 12 minutes or until edges start to slightly brown. Let crust cool completely.
- In another bowl, add all of your pumpkin layer ingredients. Microwave for 15-30 seconds (or heat on stovetop) and then stir until fully combined.
- Pour pumpkin mixture over crust layer and then set in the freezer for at least two hours.
- Optional— top with whipped cream. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
I’ve never baked with almond or coconut flour before and am now OBSESSED! These are amazing and have become a weekly treat in my house. Love how you make trying new thing and ingredients simple and easy!
Aw, that makes me so happy! So glad you love them 🙂
Hi! We love these! Do you happen to have the nutritional value of these?
Would there be any substitute for almond flour in these? I really want to try these but we have an almond allergy…
Hi! I haven’t tried any subs yet but my best guess would be oat flour! Let me know if you give it a try 🙂
I use tigernut flour ( it´s not actually a nut) for any recipes that call for nut flour.
WOW! I’ve never heard of this! Thanks for the tip! Now I have to google Tigernut to see what it is! 🙂
I’d rate this recipe six stars, if I could! My husband and I both loved them. Thank you, Calla.
This MADE my week! I am so happy you both love them! It is always the highest honor when the SO approves too 😉 hahaha!
I had to sub the coconut flour for regular flour, because I had absolutely everything else in the house except for the coconut flour lol.
BUT YEAH THIS RECIPE IS BOMB! It is delicious. And as somebody with pre-diabetes, I am so excited to add this to my snack rotation as it has fiber and fat. I cannot wait to get coconut flour from the store soon and I’ll try it that way too!
I also didn’t heat up the mixture, I just let it sit out for 25 minutes after it was mixed, while I was waiting for the crust to cool. It became a beautiful rich color and it was delicious just by spoon 🥰
This made me so happy! I am so glad you love the recipe— it’s one of my faves too! Next you will have to try my Peanut Butter Chocolate Chip Fudge Bars 🙂 so yummy!!
Thank you for sharing this video. Look delicious 😋
Thank you! It’s one of my fave recipes especially once fall starts to creep in 🙂
I’m so excited to try these! Do you think honey or pure stevia extract powder mixed with a little water would work to sub for the maple syrup?
Hi! Honey— yes! The stevia, I am not sure about because the consistency would be more watery— let me know if you decide to give it a try though! 🙂
I LOOOVVEEE that you’re not using a refined sugar in the recipe and still it looks like it would taste amazing. I haven’t tried them yet, and am wondering if you happen to know how I can sub the maple syrup with dates…or apple sauce or bananas? Based on this recipe, I’m hoping it’s an example of your other recipes and will subscribe right away! Thank you!
Hi! Thank you so much— I always try to go for unrefined sweeteners when I can 🙂 To use dates, I am thinking you could soak the dates in boiling water for 10 minutes or so to soften, and then blend with a little bit of water to get a maple syrup like texture. I probably wouldn’t use bananas or applesauce unless you wanted a banana-y or apple flavor in them! Let me know how it goes if you try it out 🙂
I have not made a single thing from Calla’s page that I have not LOVED, and these pumpkin pie cups certainly did not disappoint!
I swapped out oat flour for the almond and coconut flour, based on personal preference and they still turned out amazing. Being someone who does not like pumpkin pie, I could not be more impressed
You are so sweet— this comment made me so happy 🙂 I’ll have to try them next time with oat flour, sounds so yummy! So glad you loved!! Thank you so much!
i can not get over how good these are. Made them for the first time tonight and they are SO delicious. Will become a new staple at our house!!
Aw! That makes my day to hear 🙂 so glad you love them!
I made these tonight and they are so delicious. They won’t make it until Thanksgiving so will be making another batch. Thanks so much!!
I am so happy you love them! I always keep an extra batch in my freezer so I have them on hand for quick snacks and desserts 😉 Happy Thanksgiving!!
These are requested often at gatherings especially for people with certain dietary restrictions. Everyone loves them!!!
I am so happy to hear that! Thank you so much for the comment 🙂
this recipe is insanely good! it has the best flavor with a fudgy texture to it! my family LOVED it! thank you Calla for sharing this 🙂
I am so happy you loved!! Thank YOU for your support! xx
Just wondering , can you share the health info on these ? Cal, Fat, Sugar, Carb etc
Aprox; 16 carbs, 33 fat, and 5 protein
I don’t have coconut flour on hand. Can I successfully sub the coconut flour for extra almond flour without any issues?
Hi there! I haven’t tried that yet but I’m thinking it will work— let me know if you give it a try! 🙂
These were SOOOO good! I”ve made them 3 weekends in a row! Also, you could use the pumpkin pie mixture as a dip with graham crackers or something as well! So yummy!!
I am so glad you love!! That sounds so yummy 🙂
I’d like to make these in advance and serve at Thanksgiving. For how long do they keep frozen and then how far in advance would you suggest thawing? Thanks!
Hi there, I am so sorry for the late reply! I missed this message 🙁 but I would thaw just about 30 min before serving!!
The is a RECIPE of recipes. I made these 2 nights ago and omg…. I’m so pleasantly surprised. I used coconut cream instead of oil. The effect is that they won’t fully freeze i also used gf flour as I did not have any coconut flour. My goodness these were absolutely delicious!!! These will be on my regular rotation.
I am soooo happy to hear you loved!! I’ll have to try with coconut cream next time— sounds amazing!
These are so easy to make and completely, sinfully delicious. I used hazelnut flour instead of almond because that was all I had. That worked perfect. I used A2 heavy whipped cream. They only took about 20 minutes to set in the freezer. Delish. A new staple.
I am so happy you love!!! The hazelnut flour sounds like it adds a delicious touch! And the whipped cream sounds amazing! I love using A2 dairy products 🙂
Tasty but there is so much coconut oil in these. Maybe keto folks are accustomed to eating “fat bombs” but I am not lol. If I were making these again I would definitely adjust some proportions, maybe add somethings to try to reduce the heavy oil feeling. I’m not sure. But maybe I’ll just make regular pumpkin pie instead lol. Or pumpkin pie hummus, which is so much healthier!
Hey! I made these and totally forgot to add the coconut oil into the pie filling and they still turned out AMAZING
Hi Carmen! I’m so happy these turned out well for you, and good to know in case I make these next time and am out of coconut oil. Saves a trip to the grocery store 😆
I just made these but didn’t know what size tins you used. Mini or reg? They look delicious!
Hi! I used regular sized muffin tins but you could always make them in mini ones too, you’ll just use less ingredients in each and will have more finished pie cups. Either will work!
WOW! I am SOO excited! I just made a grocery order and can’t wait until the delivery of the ingredients so I can give this recipe a try! Just wondering; I’m vegan, and I often use agave (organic, dark) in place of maple syrup, because it’s lower glycemic. – Was there a reason though that you didn’t suggest agave as an alternative vs honey? Just wondering if you don’t think the flavor would be as good, or because of some agave controversy or?? 🙂 Thanks!
Hi! Agave is a great alternative to honey and can replace the maple syrup. It will taste just as delicious 😋