These gluten free, vegan, and refined sugar free Pumpkin Pie Bites are one of my favorite Holiday desserts! The crust is buttery and flaky and the filling has the most delicious pumpkin and warm spice flavor!

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Thanksgiving is exactly one week away and I’m getting super excited! I love getting to spend time with my family and of course I love all of the yummy food I get to eat!

I decided it was finally time to tackle pumpkin pie this year and saw the idea for pumpkin pie bites on Pinterest a few months back and thought it was genius! Bite sized desserts are the BEST!

Bite sized desserts give you the freedom to eat ALL the dessert on Thanksgiving. I would always get a piece of pie and be WAY too full to eat anything else.

So I missed out on a lot of other yummy desserts. Now I can have a little pumpkin pie, a pecan pie bar, and a little apple crisp and not feel completely stuffed (OK, I will probably still eat way too many bite sized desserts and still feel stuffed!).

This recipe was pretty simple to put together and make allergy friendly which is always a plus in my mind! I already had an amazing recipe for a buttery and flaky gluten free and vegan pie crust so I just needed to figure the pumpkin filling.

This Fall I’ve made a TON of pumpkin recipes. Pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin donuts, the list goes on!

So it really wasn’t much work to figure out that I needed pureed pumpkin, warm Fall spices, and some sweetener to make the filling.

I also noticed traditional pumpkin pie recipes using flour to help thicken up the filling. Since the crust recipe already called for brown rice flour, I decided to use it as my thickener for the filling. It worked great!

To top off the pumpkin pie bites, I put some “So Delicious Coco Whip” in a bag and piped it on top (it is not refined sugar free). Then I sprinkled them with some cinnamon to make them look extra fancy!

The combination of the pumpkin spice flavor with the buttery crust and cream topping is just AMAZING! I can’t wait to share them with everyone at Thanksgiving. They are sure to be a big hit!

What are some of your favorite Thanksgiving desserts? These pumpkin pie bites are at the top of my list!

I hope you love these gluten free, vegan, and refined sugar free pumpkin pie bites as much as my family does!

These gluten free, vegan, and refined sugar free Pumpkin Pie Bites are one of my favorite Fall desserts! The crust is buttery and flaky and the filling has the most delicious pumpkin and warm spice flavor!

Pumpkin Pie Bites – Gluten Free, Vegan, & Refined Sugar Free

Author: Morgan | Just What We Eat
Prep Time: 35 min
Cook Time: 15 min
Total Time: 50 min
Yield: 16–20 bites 1x

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Ingredients

Scale

Crust Ingredients

1/3 cup oat flour (or sorghum flour)
1/3 cup millet flour
1/3 cup arrowroot starch/flour
1/4 cup brown rice flour
3/4 tsp xanthan gum
1/2 tsp salt
1/2 cup vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
1 1/2 tsp apple cider vinegar
3–5 tbsp cold water

Filling Ingredients

1 cup pumpkin purée
2 tbsp dairy free milk (I use “So Delicious Unsweetened Coconut milk”)
1/2 tsp vanilla
1/4 tsp salt
2–3 tbsp coconut sugar (or brown sugar)
2 tbsp maple syrup
1/2 tbsp brown rice flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger

Instructions

For the Crust:

Preheat your oven to 350°F.
In a large bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and salt.
Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
Add apple cider vinegar and cold water and mix until a dough is formed.
Place the dough onto a floured piece of parchment paper (I use more brown rice flour for this) and roll into a circle about 1/4″ thick. Flour the top of the dough as needed to avoid sticking.
Using a 3″ round cookie cutter or biscuit cutter, cut circles in the pie dough.
Place circles in a greased mini muffin tin. Gently press the circles into the muffin tin and use your fingers to round the edges into a mini pie crust.
Continue steps 5-7 until all dough is used and you have 16-20 mini pie crusts.

For the Pumpkin Filling:

In a large bowl, whisk together all ingredients.
Spoon the filling into each mini pie crust. Fill them almost to the top of the crust.
Bake for 15-20 minutes or until the edges are firm and starting to brown.
Let the pumpkin pie bites cool on a cooling rack or place in the fridge for 30 minutes.
Optionally, top with dairy free whip cream (I use “So Delicious Coco Whip”) and sprinkle with cinnamon.

Notes

I do not advise using this filling for a regular pumpkin pie. Traditional pumpkin pie uses eggs to create a firm pie that can be sliced. Since these are individual pie cups and don’t need sliced, it works perfect for this recipe.

Pie crust recipe adapted from Allergy Free Alaska

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