Mini Maple Pumpkin Pies
Servings Prep Time
18 30minutes
Cook Time
Servings Prep Time
18 30minutes
Cook Time
  • 32oz organic pumpkin puree
  • 1 1/2tbsp coconut oil(melted)
  • 1/2cup maple syrup
  • 1/3cup brown sugar(or sub coconut sugar)
  • 2 1/4tsp pumpkin pie spice mix
  • 1/2cup Pacific Foods Coconut Unsweetened Plant-Based Beverage
  • 3tbsp cornstarch
  • 1/3tsp salt
  • 2 1/2cups all-purpose flour
  • 1/2tsp salt
  • 1cup coconut oil at room temperature
  • 5-8tbsp ice cold water
  • serve with dairy-free whipped cream(optional)
  1. Preheat oven to 350° F.
  2. Whisk together all filling ingredients until thoroughly combined, set aside.
  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. 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. 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. Place pastry disks into each muffin tin, then spoon pumpkin filling into each one.
  7. Bake for 30 – 45 minutes, until crust begins to brown and filling hardens. Let cool for at least 20 minutes before serving.