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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!  #glutenfree #vegan #dairyfree #pumpkinpie #desserts #recipes

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



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
  • 35 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
  • 23 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 


For the Crust:

  1. Preheat your oven to 350°F.
  2. In a large bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and salt.
  3. Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
  4. Add apple cider vinegar and cold water and mix until a dough is formed.
  5. 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.
  6. Using a 3″ round cookie cutter or biscuit cutter, cut circles in the pie dough.
  7. 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.
  8. Continue steps 5-7 until all dough is used and you have 16-20 mini pie crusts.

For the Pumpkin Filling:

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


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