Skip to content

Mini Maple Pumpkin Pies


  • 32 oz organic pumpkin puree
  • 1 1/2 tbsp coconut oil (melted)
  • 1/2 cup maple syrup
  • 1/3 cup brown sugar (or sub coconut sugar)
  • 2 1/4 tsp pumpkin pie spice mix
  • 1/2 cup Pacific Foods Coconut Unsweetened Plant-Based Beverage
  • 3 tbsp cornstarch
  • 1/3 tsp salt
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup coconut oil at room temperature
  • 5-8 tbsp ice cold water
  • serve with dairy-free whipped cream (optional)


  1. Step 1
    Preheat oven to 350° F.
  2. Step 2
    Whisk together all filling ingredients until thoroughly combined, set aside.
  3. Step 3
    In a medium mixing bowl, combine coconut oil, flour and salt. With a pastry cutter or two knives, cut into the mixture until it resembles small pebbles. Note: coconut oil shouldn’t be at all melted, rather scoopable and room temperature.
  4. Step 4
    Add in ice cold water, one tablespoon at a time, stirring in between until crust comes together; don’t add more water than needed to create a dough ball.
  5. Step 5
    With a rolling pin, roll crust out carefully. Cut dough into 16-18 round disks using a jar or glass with a 1-inch top. Roll out disks again until large enough to fit inside muffin tins.
  6. Step 6
    Place pastry disks into each muffin tin, then spoon pumpkin filling into each one.
  7. Step 7
    Bake for 30 - 45 minutes, until crust begins to brown and filling hardens. Let cool for at least 20 minutes before serving.

More Recipes to Try:

Want to carry our products?