Mini Pumpkin Pie Cups Recipe

If you’re craving a festive treat that perfectly captures the cozy flavors of fall, you absolutely cannot miss these Mini Pumpkin Pie Cups. They are the ideal bite-sized dessert that blends a buttery, slightly nutty crust with a luxuriously smooth pumpkin filling, all infused with warming pumpkin pie spice. Trust me, these little cups are not only adorable but a total flavor-packed crowd-pleaser that you’ll want to make again and again as the season turns crisp and cool.

Ingredients You’ll Need

These ingredients come together simply but brilliantly to create a texture and taste that feels both indulgent and comforting. Each one plays a critical role in balancing the creamy pumpkin filling against a lightly crisp, wholesome crust—every bite is a little celebration of fall.

• Almond flour: Adds a moist, slightly nutty base for the crust that keeps it tender and gluten-free.
• Coconut flour: Provides structure to the crust with a touch of natural sweetness.
• Coconut oil (melted): Helps bind the crust ingredients together while imparting a subtle tropical richness.
• Maple syrup: A natural sweetener that brings warmth and depth to both crust and filling.
• Cashew butter (or nut/seed butter of choice): Creates a luscious, creamy pumpkin layer that’s rich but naturally nutty.
• Pumpkin puree: The star of the filling, providing that classic pumpkin flavor and moist texture.
• Vanilla extract: Enhances all the other flavors with its sweet, fragrant notes.
• Pumpkin pie spice: The essential seasoning blend that delivers those signature comforting fall spices.
• Sea salt: Balances sweetness and accentuates the depth of flavor in every bite.

How to Make Mini Pumpkin Pie Cups

Step 1: Prepare the Crust

Start by preheating your oven to 350°F and lining a cupcake tin with liners. Mixing the almond flour, coconut flour, coconut oil, and maple syrup helps create a dough that’s easy to shape. Roll the mixture into tablespoon-sized balls and firmly press each into the cupcake liners, forming a little crust cup. Bake until the edges begin to brown lightly, about 12 minutes, then let them cool fully to achieve that perfect crispness.

Step 2: Make the Pumpkin Filling

In a separate bowl, whisk together your cashew butter, coconut oil, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Gently warm the mixture either in the microwave for 15–30 seconds or on the stovetop just until it’s smooth and fully combined. The warmth helps all those cozy spices blossom in the creamy pumpkin base.

Step 3: Assemble and Chill

Once your crust cups have cooled, spoon or pour the pumpkin filling evenly over each one. Then, pop the entire tray into the freezer for at least two hours. This step sets the filling so each Mini Pumpkin Pie Cup comes out firm yet silky – the perfect little bite of pumpkin pie bliss without any fuss.

How to Serve Mini Pumpkin Pie Cups

Garnishes

The simplest way to elevate these Mini Pumpkin Pie Cups is with a dollop of whipped cream on top—it adds a cloud-like contrast to the dense pumpkin filling. For a fun twist, you can sprinkle crushed pecans, a pinch of cinnamon, or even tiny chocolate chips for texture and extra flavor.

Side Dishes

Serve your Mini Pumpkin Pie Cups alongside a hot cup of spiced apple cider or creamy chai tea for an autumnal duo that feels like a warm hug. They also pair beautifully with a scoop of vanilla ice cream if you want to make the experience even more decadent.

Creative Ways to Present

For festive gatherings, try arranging the Mini Pumpkin Pie Cups on a rustic wooden board with autumn leaves tucked around the edges, or place them in mini cupcake stands for a whimsical touch. Wrapping each cup with a little autumn-colored ribbon adds an extra dose of charm if you’re gifting them to friends.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Pumpkin Pie Cups can be stored in an airtight container in the refrigerator for up to 4 days. Keeping them chilled maintains the filling’s creamy texture without losing any flavor, making them perfect for a quick dessert throughout the week.

Freezing

If you want to make these ahead of time, they freeze wonderfully. Just place them in an airtight container or freezer bag and freeze for up to one month. When you’re ready to enjoy, transfer them to the fridge to thaw overnight for a no-fuss dessert anytime.

Reheating

Because these are served chilled, reheating isn’t necessary. However, if you prefer them slightly softer, allow them to sit out at room temperature for 10–15 minutes before enjoying. This brings out the warm spices beautifully without compromising the texture.

FAQs

Can I use a different type of nut butter in the filling?

Absolutely! Cashew butter is creamy and mild, but almond or sunflower seed butter work wonderfully too and can add their own unique flavor twists to your Mini Pumpkin Pie Cups.

Are these Mini Pumpkin Pie Cups gluten-free?

Yes, they are! Using almond and coconut flours keeps the crust gluten-free, making this dessert a great option for anyone avoiding gluten without sacrificing flavor or texture.

Can I make these without coconut oil?

You can substitute coconut oil with another solid fat like vegan butter or regular unsalted butter if you’re not avoiding dairy, but coconut oil adds a lovely tropical hint that complements pumpkin beautifully.

What if I don’t have pumpkin pie spice?

No worries! You can easily mix your own using cinnamon, nutmeg, ginger, and cloves. This DIY blend works perfectly to give that classic warm, spiced flavor in your Mini Pumpkin Pie Cups.

How long do these Mini Pumpkin Pie Cups last once thawed?

Once thawed, they stay fresh and delicious in the refrigerator for about 3 to 4 days. Just keep them well-covered to maintain the rich texture of the pumpkin filling.

Final Thoughts

If you’re looking to bring a little bit of fall magic into your kitchen, these Mini Pumpkin Pie Cups are the way to go. They’re not just muffins or cupcakes—they’re bite-sized celebrations of pumpkin flavor, spice, and creamy indulgence that will have everyone asking for the recipe. I can’t wait for you to try making these cozy delights at home and share them with your loved ones this season.

Print