Mini Dairy-Free Pumpkin Pies

Calories: 460 Fat: 22g Carbs: 60g Protein: 6g Serves: 10


  • Crust:
  • 1 1/2 cups all-purpose flour (plus more for work surface)
  • 1 Tbsp coconut palm sugar
  • 1/2 tsp kosher salt
  • 1/2 cup virgin coconut oil (solid at room temp)
  • 4-5 Tbsp ice-cold water
  • Filling:
  • 1 can pumpkin pie filling
  • 2 eggs
  • 2/3 cup Oatsome Barista
  • 8 oz non - dairy whipped cream, for serving (optional)


For the Crust:

  1. Combine flour, sugar, and salt in a food processor. Pulse until well blended.
  2. Add solid coconut oil and continue pulsing until coconut oil is incorporated into the dough and you have a crumbly mixture.
  3. While pulsing continually, add ice water, 3-4 TBSP at a time, and process until dough clumps together.
  4. Transfer to your work surface. Pat dough together. Shape into a flat disk. Wrap in plastic wrap; let stand at room temperature for 30 minutes.
  5. Preheat oven to 425 degrees.
  6. Roll dough into a circle about 2” larger than your pie dish.
  7. Refrigerate dough in a pie dish for 20 minutes.
  8. Remove the dough from the fridge and pierce the bottom and sides of the dough with a fork to prevent air pockets while baking.
  9. Bake for 12-15 minutes or until done.
  10. Let cool before filling

For the Filling:

  1. Mix filling, eggs, and Oatsome Barista in a small bowl.
  2. Pour mixture into pie shell and bake at 375 degrees for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes.
  3. Transfer to a wire rack and let cool.
  4. Serve with whipped topping, if desired, or transfer to a refrigerator until ready to serve.
  5. Enjoy your Mini Dairy-Free Pumpkin Pies!

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