Egg Free Mini Pumpkin Pies

  • Author: Fork & Beans
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 10 Pumpkin Pie Bites 1x



  • 1 (14 oz) can of pumpkin puree (or 1 1/2 cup fresh puree)
  • 1/2 c. nondairy milk
  • 5 Tbsp. raw honey (or for vegan option, use maple syrup)
  • 3 tsp. agar flakes (not powder, use approx.1 tsp if using the powder)
  • 1 Tbsp. coconut oil
  • 1 tsp. cinnamon
  • pinch of nutmeg and cloves
  • Recipe for Grain-Free Pie Crust Recipe for Grain-Free Pie Crust, unbaked


  1. Preheat your oven to 350 degrees. Grease a muffin tin (or use a regular pie pan).
  2. Follow the directions for the pie crust and line 10 spots in the muffin tin with the crust.
  3. Bring the nondairy milk and agar flakes to a boil in a small sauce pan. Turn it to a simmer for 3-5 minutes. Whisk in the remainder of all the ingredients for the filling together until smooth. Pour into the muffin tin.
  4. Bake for 10-15 minutes or until the edges are lightly browned. Keep an eye on the crust. It has the tendency to brown quickly.
  5. Allow to cool on the wire rack and then chill in the fridge until it fully sets and you are ready to serve.
  6. Top with coconut whipped cream and a sprinkle of cinnamon.


  • Serving Size: 1 pie filling
  • Calories: 60g
  • Sugar: 10g
  • Sodium: 3mg
  • Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 0.6g