Recipes // Desserts // Pumpkin Pie Minis with Coconut Milk & Cashew Crumble

Pumpkin Pie Minis with Coconut Milk & Cashew Crumble


By Mee Tracy McCormick

Gluten free, grain free & dairy free
Makes 6 small soufflé cups


  • 1 (15 ounce) can of pumpkin puree or 1/1/2 cups of fresh pumpkin puree
  • 3 eggs
  • ½ cup of whole fat coconut milk (it’s SUPA’ healthy fat)
  • ½ cup of honey (anti-inflammatory) or low glycemic coconut sugar
  • 1 tbsp ground cinnamon
  • 1 tsp of nutmeg
  • 1/8 tsp of sea salt
  • *Coconut oil spray or butter of choice to grease ramekins

Pie Filling Preparation:

  1. In a food processor or blender combine eggs, coconut milk, honey, cinnamon, nutmeg and salt.  Spray your ramekins with coconut oil spray and fill with pie filling.
  2. Sprinkle your crumble on top and bake at 350 degrees for about 45 minutes, or until your knife comes out clear!

 Cashew Coconut Oil Crumble Topping

  • 2 cups of cashew meal or almond meal
  • 2 tablespoons of coconut butter or dairy free butter
  • 1/8 tsp of sea salt
  • 2 tablespoons of maple syrup or coconut sugar

Crumble Preparation:

  1. In a bowl combine all ingredients and blend by hand or with a hand held mixer, or pulse in a food processor for a few seconds - until well combined together. You want it a bit clumpy as we are creating a crumble top.


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