Mini Pumpkin Pecan Pies

"Mini Pumpkin Pecan Pies. Does anyone feel like a spot of autumn baking? And friends in Stockholm interested in the event next week, I now have confirmation from the venue and will get in touch with anyone who expressed interest before I release the event link later today. Happy Tuesday, beautiful people! Marisa x"
-- @missmarzipancom
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  • Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 16-20

Recipe Card

For the Crust


  • 1 3/4 cups finely shredded coconut
  • 3/4 cup almond flour
  • 1/2 cup pecans, ground into crumbs
  • 1/4 cup coconut oil
  • 1/2 orange, zested and juiced (3 tablespoons)
  • 2 tablespoons rice malt syrup
  • pinch vanilla bean powder

For the Filling


  • 3/4 cup pure pumpkin puree
  • 2 tablespoons raw unsalted cashew butter
  • 1 1/2 tablespoons maple syrup, or rice malt syrup
  • 1/4 teaspoon vanilla bean powder
  • pinch cardamom
  • pinch nutmeg
  • pinch ground cloves
  • pinch ground ginger
  • Pecan halves, for topping


  • Step 1

    Preheat oven to 350ºF. Cut parchment paper into 2-inch squares. Cut slits in each corner, going almost to the center of the squares, then place in a mini tart tray.

  • Step 2

    To make the crust: combine all ingredients in a food processor and process until a dough comes together. Measure out 1 tablespoon of dough, shape into a round disc, and place on top of one of the parchment paper squares. Use the back of a teaspoon to shape the dough further and even out if necessary. Repeat until the tray is full.

  • Step 3

    To make the filling: combine all ingredients in a food processor and process until well combined.

  • Step 4

    Spoon 1 heaping teaspoon of filling into each prepared pie shell. Top each pie with a pecan half. Bake for 10 minutes, or until the crust is golden brown and the filling looks just set. Remove from oven and let cool slightly before serving.