Mini Pumpkin Pie Bites Recipe (Gluten and Dairy-Free)

This time of year, there’s nothing quite like delicious fall produce. Whether you’re roasting squash, stewing apples, or drizzling with maple, there are so many wonderful ways to put the bounty of fruits and vegetables to good use. But one of the most popular and quintessentially fall foods is pumpkin.

My Pumpkin Pie Bites are gluten-free and dairy-free and a better-for-you choice than traditional pumpkin pie, especially if you have dietary restrictions. With a crunchy gluten-free graham cracker crust and creamy dairy-free pumpkin filling, these bite-sized treats will be the undisputed star of your dessert table this holiday season. Need a Thanksgiving dessert idea? Look no further. They’d also be great for Halloween and so many other fall and winter celebrations.

A wholesome, refined sugar-free treat that everyone will love, you have to make these Pumpkin Pie Bites for your next gathering.

This Pumpkin Pie Bites Recipe Is:

• Free from both dairy and gluten: Because this recipe calls for coconut oil, vegan butter, dairy-free milk alternatives, and the like, it’s perfectly suited for people with gluten and dairy dietary restrictions.
• Refined Sugar-Free: Use date sugar, coconut sugar, or maple syrup to sweeten these pumpkin pie bites.
• Simple: With fewer than 10 easy steps and simple ingredients you may already have in your kitchen, these pumpkin pie bites are a deliciously healthy no-fuss dessert.
• Perfect for Parties: These mini pumpkin pie bites are perfect for parties and potlucks, great for holiday feasts (they’d be the perfect size for Thanksgiving dinner!) or even a fun little treat to have on hand this fall.

Ingredients

For the Crust:

• 5 full sheets gluten-free graham crackers
• 2.5 Tablespoons melted coconut oil or vegan butter
• 2 Tablespoons date sugar or coconut sugar (you can also use granulated sugar if needed, though they won’t be refined sugar-free if you do)
• ½ teaspoon cinnamon
• Pinch of salt

For the Filling:

• 1 (15oz) can pumpkin puree (not pumpkin pie filling)
• 2 Tablespoons arrowroot powder or cornstarch
• ¼ cup milk of your choice (almond milk, coconut milk, oat milk, or whatever you prefer)
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Toppings (optional):

• Whipped coconut cream or oat whipped cream
• Crushed pecans
• Cinnamon

Directions

1. Preheat the Oven: Preheat the oven to 350 degrees F and line a mini muffin tin with mini cupcake liners or grease it well with avocado oil cooking spray. Cupcake liners are preferred because they’ll make it easier to remove the pumpkin pie bites from the pan once they’re done.
2. Prep the Crust: Using a food processor, combine the dry ingredients for your pie crust (gluten-free graham crackers, ground cinnamon, salt, and date sugar or coconut sugar). Pulse until the mixture forms fine crumbs. With the food processor running on low, gradually add the melted coconut oil or vegan butter and mix until the crust starts to come together and looks a bit like wet sand.
3. Press the Crust Into the Mini Muffin Tin: Fill each mini muffin liner with about ½ tablespoon of the crust mixture and press it down firmly. Put the mini muffin tin in the preheated oven and bake for about 6-8 minutes or until the edges of the crust start to turn golden brown. Remove them from the oven and set aside to cool.
4. Make the Pumpkin Filling: In a food processor (make sure to rinse any crumbs from the crust out first!) or blender, combine the pumpkin, arrowroot powder or cornstarch, milk of choice, pumpkin pie spice, salt, maple syrup, and vanilla extract. Blend on low until smooth and fully combined. 
5. Fill the Crusts: Fill each mini cupcake liner with about 1 tablespoon of the pumpkin mixture. If needed, spread it a bit to evenly cover the crust. Put the bites back into the oven and bake them for about 10-12 minutes or until a toothpick inserted into the center of the pumpkin bites comes out clean.
6. Cool the Mini Pumpkin Pie Bites: Once the pumpkin filling is baked, remove the bites from the oven and let them cool on a cooling rack for about 30 minutes. Then, put them in an airtight container (in a single layer) and let them chill in the refrigerator for at least 4 hours or overnight. This will help the filling set further.
7. Garnish and Serve: When you’re ready to serve these pumpkin pie bites, top them with a dollop of fresh whipped cream (non-dairy, of course), some minced pecans, or a bit of extra cinnamon or pumpkin spice blend.

Tips and Tricks

• Prep These Ahead of Time: Because these adorable mini pumpkin pies set up after chilling, making them ahead of time will yield an even better result.
• Pick Your Favorite Toppings or Let Guests Choose Their Own: There are so many garnishes that will make these cute little mini pies even more popular. Try a dairy-free caramel sauce, chocolate shavings, walnut, hazelnut, or pecan pieces, and more to add a finishing touch to these vegan pumpkin pie bites.
• Ingredient Swaps: Use your favorite dairy-free milk, swap the arrowroot powder for cornstarch or the date sugar for coconut sugar.

FAQs

How can I make this recipe allergen-friendly?

Thesel little bites are already gluten-free and dairy-free. If you want to avoid other common allergens, use date sugar or maple syrup, vegan butter, and nut-free milk and whipped cream.

How should I store leftover pumpkin pie bites?

If you have leftovers of these fun little mini desserts, store them in a single layer in an airtight container in the refrigerator for up to 4 days. The crust might get a little bit soggy the longer the bites sit, but they’ll still taste delicious.

Can I make one big pumpkin pie with this recipe?

I would recommend sticking with pumpkin pie bites, but if you really want to use this as your pumpkin pie recipe, make sure you adjust the baking times. You will need to bake the crust and filled pie for longer to make sure that it bakes completely.

These sweet little Pumpkin Pie Bites are packed full of fall flavors in a healthy, bite-sized treat. Whether you’re making them for a special occasion, holiday parties, or you just want a fun seasonal dessert on hand, you’ll love how wholesome and easy these mini pumpkin bites are.