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Mini Maple Pumpkin Pies

  • 30 min
    Prep Time
  • 1 hr
    Total Time
  • 18 people
  • 236 per 1 serving


  • 2 cans (about 16 ounces each) organic pumpkin
  • 1 1/2 tablespoons coconut oil, melted
  • 1/2 cup maple-flavored syrup
  • 1/3 cup brown sugar or coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup Pacific Foods™ Organic Coconut Unsweetened Plant-Based Beverage
  • 3 tablespoons cornstarch
  • 1/3 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 1 cup coconut oil, at room temperature
  • 1/2 teaspoon salt
  • 5 tablespoons ice cold water


  • Step 1

    Preheat oven to 350°F.  Whisk together the pumpkin, first amount of coconut oil, maple syrup, brown sugar, pumpkin pie spice, coconut milk, cornstarch and salt.

  • Step 2

    In a medium mixing bowl, combine flour, second amount of coconut oil 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 at room temperature.

  • Step 3

    Add in ice cold water, 1 tablespoon at a time, stirring in between until crust comes together; don’t add more water than needed to create a dough ball.

  • Step 4

    With a rolling pin, roll crust out carefully. Cut dough into 16 to 18 (1-inch) round disks using a jar or glass with a 1-inch top. Roll out disks again until large enough to fit inside muffin tins.  Press the pastry disks into each muffin tin cup, then spoon pumpkin filling into each one.

  • Step 5

    Bake for 30 to 45 minutes, until crust begins to brown and filling is set. Let cool for at least 20 minutes before serving.

Calories 236
Total Fat 13 g
Sat. Fat 11.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 121 mg
Total Carb 27 g
Dietary Fiber 1 g
Sugar 7 g
Protein 2 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 8 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.