No-Bake Mini Pumpkin Pies w/ Chocolate n' Nut Crusts
These no-bake mini pumpkin pies have a chocolate and cinnamon-spiced nut crust on the bottom, creamy and delicious pumpkin pie filling in the middle and sinful chocolate drizzle on top. Add on a little coconut whipped cream and you have perfection!
Servings 12 - 15 mini-pies
Ingredients
For the crust...
- 1 3/4 - 2 cups raw almonds or more if needed
- 1 1/2 - 1 3/4 cups dates or more if needed
- 1/4 cup + 2 Tbsp dairy-free chocolate chips (soy-free, if necessary)
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 12 - 15 paper (or foil) muffin liners
For the pumpkin filling...
- 2 cans *coconut milk Refrigerated for at least 24 hours, see notes.
- 1 15 oz can pumpkin pureé pure pumpkin, without sweeteners or spices
- 1/2 cup 100% pure maple syrup or more to taste
- 1/4 cup + 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
For the chocolate drizzle...
- 3/4 cup non-dairy chocolate chips (soy-free, if necessary)
- 3 Tbsp unsweetened/unflavored non-dairy milk
- 2 Tbsp 100% pure maple syrup
Optional for topping...
- Whipped Coconut Cream or buy pre-made non-dairy whipped topping of choice
- cinnamon (for dusting)
Instructions
- Add all crust ingredients to a food processor fitted with an S-blade, and mix on high until dough can be formed when the mixture is pressed with hands. If the mixture is too dry, add more dates. If the mixture is too moist, add more almonds.
- Line muffin tins with the paper liners and then start adding some of the "dough" to each cup. Firmly press the "dough" down to cover the bottom of the cup, and then begin pressing it up the sides until the entire muffin liner is covered with crust. Place tins in the refrigerator.
- Scoop the *coconut cream out of each can of refrigerated coconut milk (see notes). Add the cream, along with all remaining filling ingredients, to a large mixing bowl. Using an electric mixer, mix on high until well combined.
- Taste the pumpkin filling. If desired, add one more tablespoon of maple syrup (but no more to prevent the filling from becoming too thin). If you notice little hard pieces or "coconut chips," transfer mixture to a microwave safe bowl and microwave for two minutes or until smooth. If your filling is smooth to begin with, you can skip this step.
- Remove the muffin tins from the fridge and fill each crust with the pumpkin pie filling. Now place the tins in the freezer overnight.
- The next day, remove the pies from the freezer and let them sit at room temperature for about 20 minutes. Now, take each mini pie out of the muffin tins, remove paper muffin liners, and place pies onto a platter or cutting board.
- Heat a *double boiler on the stovetop with water in the bottom pot. Once water starts to boil, turn heat to low and add the drizzle ingredients to the top pot, whisking constantly. Once chocolate is smooth and ingredients are well combined, remove from heat. Using a small spoon, drizzle melted chocolate on the tops of the pies.
- Place pies in the refrigerator for 30 - 60 minutes to let the chocolate firm and the filling continue to defrost. If making a whipped topping, you can do that now.
- Top each pie with whipped coconut cream (if using) and if desired, dust with cinnamon. The pies will last 5 - 7 days in the refrigerator.
Notes
*For the coconut cream, refrigerate two cans of full-fat coconut milk for at least 24 hours prior to using. Scoop out the solid cream and save the coconut water for later use (I save it for smoothies). Each can should have approximately 3/4 cup cream. A little variation in either direction is fine, but too much or too little will prevent the pies from setting properly.
*If you do not have a double boiler, you can place a skillet on top of a saucepan. Alternatively, you can try placing ingredients in a microwave-safe bowl and heating on high until melted and smooth, stopping every 30 seconds to whisk.