I don’t normally eat dessert, but Thanksgiving always feels like a reason to celebrate with a little sweetness. The problem with holiday desserts is that they often contain ingredients I don’t want, or the portions size is just too big. That’s why I love these individually sized Vibrant Pumpkin Pies. They are portion controlled and only contain vibrant-approved ingredients. Here’s the recipe, which makes 12 servings, just in time for the big day:

Vibrant Mini Pumpkin Pies


For the crust:

2 cups raw pecans

½ cup unsweetened shredded coconut

¼ cup maple syrup

2 tablespoons coconut oil

¼ teaspoon sea salt

For the filling:

1 15-ounce can pumpkin puree (or about 2 cups)

½ cup coconut milk

½ cup maple syrup

2 eggs plus one egg yolk

1 teaspoon ground cinnamon

1-½ teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Non-dairy whipped cream (such as almond or coconut)


  1. Preheat the oven to 350 degrees F.
  2. In a food processor, combine the pecans and coconut. Pulse until they have a sandy texture.
  3. Add the maple syrup, coconut oil, and sea salt. Pulse again until combined.
  4. Line a 12-cup muffin tin with cupcake liners. Divide the nut mixtures as evenly as possible between the 12 cups and use your fingers to pat down the nut mixture to form a crust for each mini pie. Dip your fingers in water if they get too sticky. Set asie.
  5. To make the filling, in a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt. Whisk everything together until fully combined.
  6. Pour the filling over the crusts, evenly dividing it between the 12 cups. 
  7. Bake for 30 minutes or until the filling is set.
  8. Allow to cool for about 15 minutes, then transfer to the refrigerator to finish cooling. This should take about an hour, or up to overnight. 
  9. To serve, top each with non-dairy whipped cream.