a new twist on pumpkin pie: mini pumpkin pies with almond butter salted caramel
if you’re a fan of pumpkin pie, these mini pumpkin pies with almond butter salted caramel are the BEST holiday treat!
they’re sweet, spiced, and rich with a nutty caramel drizzle that takes them to the next level.
perfect for gatherings, these mini pies are great for sharing and ideal for those who like a delish + healthy twist on traditional desserts.
taste & texture
these mini pumpkin pies are seriously little bites of holiday magic!
the crust is sturdy yet tender, with a nice hint of nuttiness from almond flour, while the filling is smooth, spiced, and packed with cozy pumpkin flavor.
the caramel topping brings a rich, creamy sweetness, enhanced by a touch of salt that balances out the pumpkin’s natural earthy flavor.
together, the layers create the most satisfying blend of textures and flavors in each bite.
why this is such a fun twist on pumpkin pie
mini pies are such a cute, portable take on the classic pumpkin pie!
they’re easy to serve, fun to eat, and require no slicing.
plus, the almond butter salted caramel drizzle makes them feel like an indulgent treat without going overboard on sweetness.
this twist is an adorable and festive way to enjoy the nostalgic flavors of pumpkin pie with a modern, plant-based twist!
health benefits
these mini pumpkin pies are naturally vegan and gluten-free, making them a great option for people with dietary restrictions.
pumpkin is packed with fiber, vitamins, and antioxidants like beta-carotene!
almond flour and flax meal bring a dose of healthy fats, protein, and additional fiber, while maple syrup provides a natural sweetness with a hint of minerals like manganese and zinc.
the almond butter caramel is made with simple ingredients, giving it a wholesome richness that traditional caramel lacks.
substitutions
- for the crust: if you prefer a grain-free crust, you can substitute the oat flour with more almond flour. coconut flour also works but use it sparingly, as it absorbs a lot of moisture. you will have to adjust the amounts of other ingredients too!
- for the caramel: almond butter adds a mild, nutty flavor, but you can also try cashew butter for a more neutral taste or peanut butter for a bolder twist. you could swap the coconut oil for vegan butter if you want a slightly different taste.
- for the filling: you can add a bit of coconut cream or even some vegan yogurt to make it creamier, or play with the spices by adding extra cinnamon or ginger if you want more warmth.
how to make it
- make the crust: start by mixing almond flour, oat flour, flax meal, melted vegan butter, and maple syrup. press this dough firmly into mini muffin tins or mini tart pans and bake until golden.
- prepare the filling: combine pumpkin puree, coconut cream, flax meal, vanilla extract maple syrup, and pumpkin pie spice. stir in a bit of tapioca starch for a sturdier texture, then fill each crust with the pumpkin mixture and bake.
- almond butter salted caramel: in a small saucepan, stir together almond butter, maple syrup, and coconut oil until smooth. add a pinch of salt to taste.
- assemble: once the mini pies are cooled, drizzle them with the warm almond butter salted caramel.
topping options
the almond butter salted caramel is a showstopper on its own, but if you want to add more variety, here are some topping ideas:
- toasted pecans or walnuts for crunch
- a dollop of thick coconut yogurt for extra creaminess
- shaved vegan chocolate or cacao nibs for a chocolatey contrast
- sprinkling of cinnamon or pumpkin spice to enhance the warmth of the spices
storage
store these mini pumpkin pies in an airtight container in the refrigerator for up to 5 days.
they’re best enjoyed cold or at room temperature, and you can warm the caramel slightly before serving if it thickens in the fridge.
Obsession-Worthy Healthy Pumpkin Pies with Salted Caramel
Course: Snacks
approximate macronutrients per serving (9 servings) excluding coconut yogurt topping
calories: ~250 kcal
protein: ~4.5g
carbohydrates: ~25gfiber: ~4g
sugars: ~12g
fat: ~15gsaturated fat: ~4g
Ingredients
-
crust
1 cup almond flour (adds structure and a nice flavor)
1 cup oat flour
1/4 cup flax meal
1/3 cup melted vegan butter (or coconut oil for a firmer crust)
1/4 cup maple syrup
pinch of salt (optional, to enhance flavor) -
filling
1 cup organic pumpkin puree
1/4 cup coconut cream (for a creamy, firmer texture)
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp flax meal (reduces gelling for a smoother filling)
2 tbsp tapioca starch or cornstarch (adds structure for a firmer filling)
1.5 tsp pumpkin pie spice
pinch of salt (optional, to enhance flavor) -
almond butter maple syrup salted caramel
1/3 cup almond butter (smooth and unsweetened)
1/8 cup maple syrup
2 tbsp coconut oil (melted, for creaminess)
1/4 tsp sea salt (or to taste, for that salted caramel flavor)
1/2 tsp vanilla extract (optional, for added depth)
Directions
- preheat oven to 350°f (175°c). in a bowl, combine almond flour, oat flour, flax meal, melted vegan butter, maple syrup, and salt. mix until the dough holds together.
- press the mixture firmly into the base of mini muffin tins or a mini tart pan to form the crusts. bake for 8-10 minutes until the edges are slightly golden, then remove and let cool.
- for the filling, in a bowl, combine the pumpkin puree, vanilla extract, coconut cream, maple syrup, flax meal, tapioca starch, pumpkin pie spice, and salt. mix well until smooth.
- spoon the filling into each pre-baked crust, smoothing the tops. bake the mini pies for 12-15 minutes, or until the filling has firmed slightly and looks set.
- allow the pies to cool fully before removing them from the pan, then chill in the fridge for at least an hour to firm up further.
- in a small saucepan over low heat, combine almond butter, maple syrup, and coconut oil. stir constantly until the mixture is smooth and begins to thicken, about 2-3 minutes.
- remove from heat, and stir in sea salt and vanilla extract, if using. let the caramel cool slightly; it will thicken more as it cools. if you’d like a thicker consistency, refrigerate it for 10-15 minutes before serving.
