Mini Maple Pumpkin Pies

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Servings 18
Recipe Ingredients:



  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup coconut oil at room temperature
  • 5 to 8 tbsp. ice cold water

Optional Topping:

  • dairy-free whipped cream
  • Preheat oven to 350° F.
  • Whisk together all filling ingredients until thoroughly combined, set aside.
  • 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.
  • 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.
  • 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.
  • Place pastry disks into each muffin tin, then spoon pumpkin filling into each one.
  • Bake for 30 - 45 minutes, until crust begins to brown and filling hardens. Let cool for at least 20 minutes before serving.