Autumn / Fall/ Desserts/ Winter


These Healthy Mini Pumpkin Pies are the perfect treat for the holidays. These mini pies are naturally vegan and refined sugar-free!

Mini pumpkin pie with a cashew cream swirl on a small side plate

How to make pumpkin pie healthy:

Pumpkin Pie is one of those delicious Fall / autumnal desserts we all love. But pumpkin pie can also be FULL of sugar and not so ‘good for you’ ingredients.

So if you’re looking for an alternative and want pumpkin pie that is not only healthy but also easy to make, vegan, gluten-free and refined sugar-free, this is it!

The trick to making these pumpkin pies healthy, is using an oat-based crust and sweetening the filling with maple syrup and medjool dates. 

This also takes out all the stress from having to make actual pie crust. For this recipe, the crust is just made by blending a few ingredients together in a food processor, and lightly baked to get that golden oaty taste.

2 Mini pumpkin pies with a cashew cream swirl on a small side plate and a small pot of cashew cream

How to make these Healthy Mini Pumpkin Pies

Start by blending the crust ingredients together in a food processor. You want the mixture to still have a bit of texture to it, but stick together between your fingers so it doesn’t crumble away from the tart tins.

Next spoon the mixture into mini tart pans and press down to fill the bottom of the pan, you can use the bottom of a glass to ensure the middle is flat and even.

While the crusts bake, make the filling by blending the ingredients together in a food processor. Then scoop a spoonful of the filling into each tart.

Then pop them in the oven until the crust is lightly golden and the middle is firm. Set aside to cool

You can then top the mini tarts with either: aquafaba cream, cashew cream, or whipped coconut cream and some oats, pumpkin seeds.

Tips for making this recipe perfectly

  • You can make the crust and filling for these healthy mini pumpkin pies in advance and then put them together right before baking. This can help you save time. 
  • If you don’t have tart pans, you can also use a muffin pan with muffin liners and just press the mixture into the bottoms of each mould. 
  • Make sure to use Medjool dates in this recipe for best results. Regular dates won’t blend as well. 
  • If you’d like to make this recipe entirely gluten-free, you can substitute gluten free oats.

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  • Author: Megan
  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 85
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


Adorable individual pumpkin pies with a crunchy, mildly nutty homemade oat crust, a perfect fall/autumn dessert.


  • 1 1/2 cups rolled oats
  • 1/4 cup flaxseed meal, divided
  • 3 tablespoons unsalted almond butter
  • 1 cup unsweetened plant milk
  • 1 can pumpkin (15-oz)
  • 1/3 cup chopped pitted whole dates
  • 1/4 cup pure maple syrup
  • 2 tablespoons arrowroot/cornflour powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt


  1. Preheat oven to 190°C.
  2. In a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp milk until mixture starts to cling together and is slightly moistened.
  3. Press mixture into the bottom and up the sides of the mini pans* with a removable bottom. 
  4. Combine the remaining flaxseed meal with ¼ cup water; let stand 5 minutes. Add to food processor with pumpkin, ¾ cup milk, the dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Spread filling into crust.
  5. Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of tart pan. If desired, serve tart with aquafaba or cashew cream.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             




*Will also fit into a 8-9inch pan if you don’t want to do mini ones.

Keywords: Pie, Tart, Pumpkin, Thanksgiving, pumpkin spice

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