These Mini Pumpkin Pie Cups are thee PERFECT holiday treat to make! They are paleo-friendly, vegan, and gluten-free but I promise no one will ever guess that they are healthier 😉
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!) 😂
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!
I also love using cashew butter because while these taste like a decadent dessert, they are super nourishing and filling.
These Mini Pumpkin Pie Cups 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.
What you need to make Mini Pumpkin Pie Cups:
- almond flour— you can likely sub this for oat flour if needed
- coconut flour
- coconut oil
- maple syrup— as an unrefined sweetener
- cashew butter— feel free to sub your preferred nut/seed butter. I like cashew butter because it is super smooth and has a neutral flavor 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
- sea salt
PS. you can also make these Pumpkin Pie Cups in BAR form. Recipe here.
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!
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.
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!