These low-fat pumpkin pies are very easy to make and seriously addictive. Extremely sweet that just one or two will be more than enough to satisfy any sweet tooth.

Mini Low-Fat Pumpkin Pies [Vegan, Gluten-Free]






To Make the Cookie Base:

  • 3/4 cup pecan pieces
  • 1 cup packed dates, soaked in warm water for 20 min
  • 1/4 teaspoon maca powder

To Make the Filling:


  1. Prepare a cupcake tray with cupcake liners and set aside. Mix the pecan and dates in food processor  until crumbly. Add maca powder and mix again until sticky.
  2. Fill each paper liner with 1-2 tablespoons of the mixture, it should cover around 1/2 of it. Freeze while you prepare the filling.
  3. Using your food processor, mix pumpkin puree with dates until it becomes completely smooth. Add spices and taste until it has the perfect amount of spices for you.
  4. Remove tray from freezer and fill each one with 1 full tablespoon of the mixture. Freeze again until firm, 3-4 hours before serving.


Top with dried mulberries and enjoy every single bite. 

Nutritional Information

Per Mini Pie: Calories: 101 | Carbs: 9 g | Fat: 7 g | Protein: 1 g | Sodium: 1 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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