Pumpkin pie bites (vegan & grain free)

Pumpkin Pie Bites (Vegan & Grain-Free)

When the holiday feast leaves you too full for a giant slice of pumpkin pie, these Pumpkin Pie Bites are the perfect solution. They’re quick, easy, and packed with all the rich, creamy flavors you love in pumpkin pie—without the labor of making a full-sized dessert. Plus, they're vegan and grain-free, so everyone can enjoy them. Warning: You may find yourself eating six in one sitting (just like I did!).

Why You’ll Love This Recipe

• Easy to Make: These mini bites take just 15 minutes to prep and 15 minutes to bake.
• Rich & Creamy: Thanks to the cashew butter, the filling is velvety smooth and full of flavor—all without dairy or eggs.
• Versatile: You can even make these into bars by using an 8 or 9-inch square pan.

Pumpkin pie bites (vegan, grain free)

These Pumpkin Pie Bites are perfect for holiday gatherings, potlucks, or a cozy fall treat. Enjoy the classic taste of pumpkin pie in a convenient, bite-sized form that’s both vegan and grain-free!

Note: recipe crust updated to improve texture

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 16

Ingredients

  

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Shortbread Crust:

• 1/2 cup coconut flour
• ½ cup tapioca flour
• ½ cup almond flour
• ⅓ cup cashew butter
• 4-5 tbsp maple syrup, to taste
• ¼ cup refined coconut oil or palm oil shortening, melted

Pumpkin Pie Filling:

• 1 cup pumpkin puree
• ½ cup full-fat coconut milk
• ¾ cup coconut sugar
• ¾ cup cashew butter, or any creamy nut butter
• 1 tbsp tapioca starch
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

 

Preheat the oven:

• to 350°F (175°C). Lightly oil a mini muffin tin.

Make the Crust:

• Soften the cashew butter in the microwave, then mix it with the remaining crust ingredients until a soft dough forms. Roll the dough into 1 tsp-sized balls and press each ball firmly into the bottom of a mini muffin cavity. Use the back of a spoon or your fingers to press down and shape the edges of the crust.

Prepare the Filling:

• In a separate bowl, whisk together the pumpkin puree, coconut milk, coconut sugar, cashew butter, tapioca starch, pumpkin pie spice, and vanilla extract until smooth.

Assemble and Bake:

• Pour about 1 tbsp of the pumpkin filling on top of each crust. Bake for 15 minutes, or until the tops have set.

Cool and Serve:

• Let the bites cool completely before enjoying. Top with coconut whip if desired.

Storage:

• Store any leftovers in the fridge.

Author: Ali Jenkins

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