No Bake Dairy-Free Mini Pumpkin Pies with Chocolate Crusts
Prep time
Cook time
Total time
Serves: 6 mini pies
Chocolate Crusts:
  • 4 whole graham cracker sheets (see special diet notes above for vegan / gluten-free)
  • 2 tablespoons coconut sugar (can sub brown sugar)
  • ¼ cup cocoa powder
  • pinch salt
  • 3 tablespoons coconut oil
  • 1 teaspoon maple syrup
Pumpkin Pie Filling:
  • ⅓ cup raw unsalted cashews (see special diet notes above for nut-free)
  • ¼ cup coconut sugar (can sub brown sugar)
  • ¾ teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • 6 tablespoons pumpkin puree (1/4 cup + 2 tablespoons)
  • ¼ cup melted coconut oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla extract
Garnish (optional):
For the Crusts
  1. Preheat your oven to 350ºF (if baking crusts) and optionally grease 6 muffin cups (I use silicone muffin cups, which don’t need to be greased).
  2. Place the graham crackers, cocoa, sugar, and salt in a spice grinder or food processor and whiz until powdered.
  3. In a small bowl, combine the graham mixture with the coconut oil and maple syrup, and mix with a fork until well combined.
  4. Press the mixture into the muffin cups pushing it slightly up the sides to make small pie crusts.
  5. You can either chill the crusts or bake them for 10 minutes in your preheated oven.
  6. If baked, let them cool before popping them out of the pan.
To Make the Filling
  1. Combine the cashews, sugar, spice, and salt in your spice grinder or food processor and whiz until finely ground or powdered. It may start to clump a little, that is fine.
  2. Add the cashew mixture, pumpkin, oil, maple, and vanilla to a blender or food processor, and blend until smooth and creamy.
  3. Pour the filling into the cooled or fully chilled crusts, and place in the refrigerator to set up.
  4. You will probably have leftover filling; don’t worry, it tastes yummy on it’s own and can be made into parfaits, whizzed into smoothies, or just enjoyed by the spoonful!
  5. If desired, garnish with mini chocolate chips and even make cute jack-o-lantern faces.
Recipe by Go Dairy Free at