These mini pumpkin pie bites are so good, you might have to stop yourself from devouring the entire plate yourself. A sweet, sticky, pumpkin-y filling make from pumpkin purée, coconut cream, dates, and maple syrup sits in a simple, crumbly pie crust. A sprinkling of candied pecans is like icing on the cake, but a dollop of coconut cream is also recommended. These can make mini pies or a full-sized pie — your choice.


Pumpkin Pie Bites With Caramelized Pecans [Vegan]


For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup canola or melted coconut oil
  • 2 tablespoons raw sugar
  • 1/2 teaspoon sea salt
  • 2 tablespoons soy milk

For the Filling:

  • 1 15-ounce can pumpkin purée
  • 1/2 cup maple syrup
  • 3/4 cup pitted dates, soaked in hot water for 15 minutes
  • 1/4 cup coconut cream
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger powder
  • 1/2 teaspoon nutmeg
  • 3 tablespoons arrowroot powder
  • 1/2 teaspoon sea salt

For the Caramelized Pecans:

  • 1/2 cup raw pecans
  • 2 tablespoons raw sugar.


To Make the Crust:

  1. Mix everything for the crust together in a bowl. Add the oil in small batches, checking periodically for stickiness. All you really need is for it to hold together.
  2. Roll it out on a floured board (standard pie crust thickness) and cut into circles, about 2 1/2-inch diameter.  Arrange the cut-outs in the bottom of our your pre-sprayed mini-cupcake tin. You don't need to pre-bake these. Just set them aside until you have the pumpkin pie filling ready. See notes for other sizes.

To Make the Filling:

  1. Mix everything together in a high-speed blender until smooth. Then add approximately 2 tablespoons to each of the dough-lined tins.

To Make the Tarts:

  1. Bake these for 15 minutes at 350°F, checking often. Your oven may require a little more or less time, but be careful not to overcook.

To Make the Candied Pecans:

  1. Warm up a skillet with 1/2 cup raw pecans and 2 tablespoons raw sugar. Heat through until caramelized. Then pulse the nuts down in the food processor. Sprinkle and serve.


Makes 24 mini tarts, six tartlets, or one 9-inch tart.