Everything is better in mini size, right?  Especially dessert.  I love indulging in my own little personal pre-portioned pie.  This recipe can be made well in advance and won’t take up space in your oven.  It is perfect for Thanksgiving or anytime you are in the mood for a fall treat.  And because they are frozen, you can pop them out of your freezer whenever you are in the mood for a pumpkin spiced treat.

As you sink your teeth into your first bite you get hit with a creamy, smooth pumpkin filling followed by a chewy cookie crust.  It is simply irresistible.

With only nine ingredients and no-baking, these adorable little bites are super easy to pull together.  In my food processor I pulsed together the three-ingredient cookie crust.  I added that mixture to a muffin tin lined with parchment paper strips.  Then, in my blender I made the filling which comes from soaked sunflower seeds, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and salt.  This is pretty simple and much healthier than typical pumpkin pie filling.  I poured the filling onto the cookie crust and froze until solid.

When it is time to serve you just pop the bites out of the muffin tin.  Feel free to get fancy and add a small dollop of coconut whipped cream or store-bought rice whip (see pictures).  Pomegranate seeds and raw pepitas make them extra festive and pretty.  I also like to add a small dusting of ground cinnamon.  It is up to you though.  They also taste excellent plain.

This recipe is sponsored by Bucks Natural Cookies and I use their delicious buckwheat sugar cookies as the base for the cookie crust in the pumpkin pie bites.  I absolutely love their cookies because they are allergy-friendly and taste amazing.  Their cookies are naturally gluten-free and made from 100% buckwheat flour that is locally-milled from buckwheat groats.  Buckwheat is gluten-free, high in fiber, rich in vitamins and minerals and contains eight essential amino acids.  If you would like to learn more, here is an article I wrote for The Washington Post that goes into more detail about the health benefits of buckwheat.

Bucks Natural Cookies are also free of the top eight allergens.  So, just like this mini pumpkin pie recipe, their cookies are nut-free, vegan, gluten-free, egg-free and soy-free.  Plus, because of their dedicated facility there is no concern for cross contamination with any of the top 8 allergens.

You can shop their cookies (they come in four delicious flavors) and use coupon code “ELAINE” to buy two, get one free! Simply add your favorite three flavors to your cart and then apply the code.  The coupon code is limited to one use per customer and is good through 12/7/18.

These no-bake mini pumpkin pies are vegan, dairy-free, soy-free, nut-free and gluten-free which makes it wonderful for serving a crowd with varied food allergies or food sensitivities.

If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on InstagramTwitter or Facebook so I can see your creations!

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No-Bake Mini Pumpkin Pies (vegan + gluten-free + nut-free)


  • Author: Elaine Gordon