Pumpkin Pie-lets

glutenfree vegan Dec 07, 2020

I live on these little pie-lets. I love the seeded crust that forms the crisp seat for the smooth pumpkin filling.

True to form, I prefer them in individual portions for portion control and presentation purposes. But if you’re so inclined, you can make a 9-inch pie with the same ingredient amounts. This is a perfect dessert to make for the holidays and a little coconut whip topping makes it even more perfect.


Pumpkin Pie-lets
By Debbie Adler

Makes 12 pie-lets 

Must Have 


¾ cup gluten-free oats

½ cup sunflower seeds

½ teaspoon cinnamon powder

8 Medjool dates, pitted and soaked in water for 20 minutes and then drained

3 tablespoons water


15 oz. can of pumpkin puree

4 tablespoons any plant-based milk

¼ cup coconut nectar

2 tablespoons tapioca flour

2 ½ teaspoons pumpkin pie spice

1 teaspoon gluten-free vanilla

¼ teaspoon stevia powder


¼ cup gluten-free oats, ground (I use use a coffee grinder or food processor)

¼ teaspoon cinnamon powder


Must Do

1.Preheat oven to 325°F. Line a standard 12- cup cupcake tin with liners.

2.To make crust: Add the oats, sunflower seeds, cinnamon and dates to a food processor Pulse until the mixture is combined but not smooth. Add the water 1 tablespoon at a time until the mixture sticks together a little bit.

3.Add about 2 tablespoons of the crust mixture to each tin and press down to make an even layer and then press up the sides of the tin walls. 

4.To make filling; Mix together the pumpkin puree, coconut milk and coconut nectar in a large bowl.

Add the tapioca flour, pumpkin pie spice, vanilla and stevia and stir to combine.

5.Spoon about 3 tablespoons of the filling into the prepared cupcake wells, dividing it evenly among the twelve tins.

6.To make the streusel; mix together the ½ cup of ground oats and the cinnamon in a small bowl.
7.Top each pie-let with a little of the streusel so that it covers each lightly.

8.Bake until the streusel is toasted and the middle seems firm, about 25 minutes.

9.Transfer the cupcake tin to a wire rack and let sit for about 30 minutes before placing in the regrigerator for 3 hours to set completely.