• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Get my FREE Meal Prep Lunches eBook!

New? Start Here
  • About
  • โ˜… Popular โ˜…
  • Printables
  • Videos
  • Shop

Project Meal Plan

Project Meal Plan is a food blog dedicated to make-ahead recipes, meal planning and preparing ahead.

  • Recipes
    • Recipe Filter
    • Popular
    • Meal Prep
    • Latest
    • Videos
  • Course
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Snacks
    • Sweets
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Method
    • Baked
    • Stovetop
    • Air Fryer
    • Instant Pot
    • No Heat
  • Meal Prep
    • Freezer Friendly
    • Lunches
    • Breakfasts
    • Chicken
    • Beef & Pork
    • Tips & Tricks
    • All Meal Prep
Home Sweets
GF Gluten Free V Vegetarian

Fruit-Sweetened Mini Pumpkin Pies

Jump to Recipe
By: DanielleLeave a Comment Posted: 09/29/2017 Updated: 09/24/2021

This post may contain affiliate links. Please read our disclosure policy.

These Fruit-Sweetened Mini Pumpkin Pies are creamy and delicious – PLUS both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version!
Jump to Recipe

Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.comIf you visit the blog often, you’re probably familiar with the fact that I discovered dates this year. After my most recent pumpkin/date creation (No-Bake Pumpkin Spice Date Nut Bars), I was left wondering if dates could sweeten pumpkin pie filling. Answer: YES. 100% yes.

So, I spent two full Costco-sized bags of pitted Medjool dates testing out the best date creation yet: THIS PUMPKIN PIE FILLING. We also had a crap ton of pumpkin in the pantry, so it was basically meant to be.

Thanks to several tests on this bad boy, we’ve been eating a limited amount of pumpkin pie almost every day for the last couple weeks (๐Ÿ™Œ to My Fitness Pal for keeping me in check) and I’m not even sick of it yet. Because even from test #1, it was better than just edible. It made the house smell amazing. And it was totally delicious, creamy, and perfectly sweet.

Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.com

Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.comThese mini pies are great for anyone looking to cut out processed sugar from their diet, but who perhaps might not follow a vegan or plant-based diet. When I first started testing this recipe, we had cream cheese in the fridge, so naturally it made its way into the filling. The recipe also uses eggs to stabilize the filling as it bakes.

You will definitely need either high-powered blender or food processor to put these together. Dates are an amazing sweetener, but they need to be blended or processed to eliminate chunks.

During the rigorous and grueling recipe testing (JK!! I love pie), I actually tried out the filling in a couple different ways. Each was perfectly acceptable, depending on how you like your pumpkin pie.

  • I put the filling into this pie dough recipe from Serious Eats. I’ve never actually made pie dough before, and it was surprisingly easy. This crust recipe made enough dough for two pies.
  • I bought a premade graham cracker crust from the store. I know. Not my best decision. But I wanted to test the filling without making even more pie dough. Time is a valuable thing. And it wasn’t even a bad combo.
  • Finally, I mixed just walnuts and dates together to form a simple date nut crust. No sugar, spices, or rolling required. I used little silicone baking cups similar to these, and there was ZERO stickage. I have not tested this crust as a full pie yet, but I’ll get to it soon (I’m out of dates!!). I liked this version the best!!

Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.com

Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.com

More desserts and snacks from Project Meal Plan:

  • No-Bake Apple Cinnamon Date Bars
  • Chocolate Espresso Zucchini Brownies
  • Freezer-Friendly Sweet Potato Brownie Bites

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe
Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.com
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Fruit-Sweetened Mini Pumpkin Pies

Yield: 24 mini pies 1x
Print Save Rate it
Prep: 25 minutesCook: 50 minutesTotal: 1 hour 15 minutes

Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version!

Scale:

Ingredients

For the crust:

  • 1 1/2 cups pitted medjool dates
  • 2 1/2 cups raw walnuts
  • 1/4 teaspoon salt

For the filling:

  • 1 1/2 cups pitted medjool dates
  • 1 15-ounce can pumpkin puree (or 2 cups minus 2 1/2 tablespoons)
  • 1/2 cup (4 ounces) cream cheese, softened to room temperature
  • 2 large eggs
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

For the crust:

  1. Add crust ingredients to a food processor and pulse until a coarse mixture forms. The mixture should hold form when squeezed in your hand. If it does not hold together, add one teaspoon of water to the processor bowl and pulse a couple more times. Remove from food processor and set aside.

For the filling:

  1. Add dates to clean food processor and pulse until a sticky date ball forms around the inside of the bowl, about 30 seconds. Use a spatula to break the date ball apart and spread it around the food processor bowl. Add pumpkin puree to the food processor and blend on high until well blended. Use your spatula to push the mixture back down the sides of the bowl if necessary.
  2. In a large mixing bowl, use a handheld mixer to whip the cream cheese. When smooth, add the pumpkin date mixture from the food processor. Use a handheld mixer on medium to blend until smooth, about 1 minute.
  3. Add eggs, maple syrup, vanilla, pumpkin pie spice, cinnamon, baking powder and salt to the mixing bowl. Blend on medium until well mixed.

Assembly and baking instructions:

  1. Preheat the oven to 350 degrees F.
  2. Using either silicone baking cups (recommended) or a muffin tin lined with parchment baking cups, spoon 2 tablespoons of crust mixture into each baking cup. Use gloved hands or a flat bottomed cup to mold the crust mixture into the bottom of each baking cup.
  3. Spoon a couple large spoonfuls of filling mixture into each baking cup on top of the crust. Use the back of a spoon to gently flatten each mini pie evenly inside the baking cups.
  4. Bake for 40-50 minutes, or until a toothpick inserted into a mini pie comes out clean. Let cool for 5-10 minutes before attempting to remove from the baking cups.
  5. Refrigerate for at least 2 hours before serving. Store in a sealed container for up to 4 days.

Notes

The filling can be made-ahead and stored overnight in an airtight container in the fridge. I found this out on accident!

The filling can also be used to fill a 9-inch pie. Cook time would increase 5-10 minutes.

This recipe is easy to cut in half, and would make 12 mini pies. Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 1 mini pie
  • Calories: 164
  • Fat: 9g
  • Carbohydrates: 19g
  • Protein: 3g
© Author: Danielle
Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.com

Did You Make This?

I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!

Tag me on Instagram Rate recipe

To make this recipe, I used:

Thank you so much for checking out these Fruit-Sweetened Mini Pumpkin Pies (and making it to the bottom)! Be sure to use #projectmealplan on social media if you make this recipe! Don’t forget to follow me on Pinterest for meal inspiration every single day.

Fruit-Sweetened Mini Pumpkin Pies - Super adorable, creamy and delicious, not to mention both the crust and filling have no sugar added! Try this classic dessert in an easy to hold, pop-in-your-mouth version! - ProjectMealPlan.com
  • Share
  • Threads
  • Save
  • Email

About Danielle

Hi, Iโ€™m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

Read more...

You May Also Like...

  • Pumpkin Spice Zucchini Bread Squares are the ultimate fall treat - zucchini bread crossed with pumpkin bars! - ProjectMealPlan.com
    Pumpkin Spice Zucchini Bread Squares
  • no-bake pumpkin pie date balls stacked on a green plate.
    No-Bake Pumpkin Pie Date Balls
  • Pumpkin Spice Whipped Greek Yogurt
  • Pumpkin Spice Brownie Bites
10 Meal Prep Lunches cover.

Get my FREE Meal Prep Lunches eBook!

Subscribe and receive my FREE Top 10 Meal Prep Lunches eBook PLUS recipes and meal prep tips weekly!

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

bio
Follow Danielle on Instagram for more meal planning inspiration!

Popular

Thin Sliced Stovetop Chicken Breast just cooked in a nonstick pan.

Thin Sliced Stovetop Chicken Breasts

meal prep unstuffed pepper bowls in glass 2 compartment containers.

Meal Prep Unstuffed Pepper Bowls

peanut butter powder blueberry cinnamon smoothie with fresh blueberries.

Peanut Butter Powder Blueberry Cinnamon Smoothie

air fryer tuna melt cut in half stacked on a cutting board.

Air Fryer Tuna Melt

Get my FREE Meal Prep Lunches eBook!

In Season

Herby lemon chicken pasta salad in a white bowl.

Herby Lemon Chicken Pasta Salad

No Bake Pecan Pie Date Balls stacked on a plate.

No-Bake Pecan Pie Date Balls

tuna egg salad meal prep with berries and crackers in glass meal prep containers.

Tuna Egg Salad Meal Prep

meal prep soy chorizo breakfast burritos cut in half and zoomed in on inside fillings.

Meal Prep Soy Chorizo Breakfast Burritos

caesar chicken salad lunch wraps cut in half stacked on a cutting board.

Caesar Chicken Salad Lunch Wraps

no-bake cheesecake Greek yogurt cups in mason jars.

No-Bake Cheesecake Greek Yogurt Cups

explore

Free Meal Planning Resources

Weekly meal planner.
free downloads

Meal Planning Templates

Project meal plan
meal plan inspo

Join the Facebook Group

Favorite Cooking Tools
shop

Favorite Cooking Tools

10 Helpful Tips For Beginners
tips & tricks

10 Helpful Tips for Beginners

Explore Meal Prep

Breakfasts

Main Dishes

Tips & Tricks

Snacks

Lunches

Air Fryer

Instant Pot

Freezer Friendly

Get My FREE Meal Prep Lunches eBook!

Privacy Policy

Accessibility

Disclaimers

Contact

© 2025 Project Meal Plan
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top