These Mini Pumpkin Pie Bites are dairy free, gluten free and absolutely delicious. The crusts are made of pecans, coconut and maple syrup while the pumpkin filling is made with coconut cream and sweetened with maple syrup.These adorable little pumpkin pies are the perfect recipe for you holiday table. Bring them along for Thanksgiving and Christmas or simply make them anytime you are looking for a delicious pumpkin dessert.Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 and remember to press the bell button to get notifications every time we post!PRINT RECIPE HERE: https://tinyurl.com/CDMiniPumpkinPieSUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvkFAVORITE FOODS + KITCHEN TOOLS:12- Cup Muffin Pan: https://amzn.to/2JR4Hc6Silicone Muffin Liners: https://amzn.to/2qAITIG4-Cup Mini Food Processor: https://amzn.to/2Oy0MS8Glass Mixing Bowls: https://amzn.to/2qAsVypSHOP MY EBOOKS:15 Yummy Healthy Salads: https://tinyurl.com/yb4qbonsNice Cream Banana Ice Cream: https://tinyurl.com/ya7j6xrqWEBSITE: https://cleananddelicious.com/INSTAGRAM: https://www.instagram.com/clean_and_delicious/FACEBOOK: https://bit.ly/2XvSjVhPINTEREST: https://www.pinterest.com/danispies/TWITTER: https://twitter.com/DaniSpiesMORE HEALTHY HOLIDAY DESSERTS:PUMPKIN PIE MOUSSE: https://tinyurl.com/y9wq7wwhCHOCLATE PEPEPRMINT COOKIES: https://tinyurl.com/y8e8vca8PEANUT BUTTER COOKIES: https://tinyurl.com/y6vo4fbwCHOCOLATE CHIP BROWNIE BAR: https://tinyurl.com/ybaol4psGLUTEN FREE BROWNIES: https://tinyurl.com/ybpjfs4lPRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/MINI PUMPKIN PIE RECIPE1 (15 ounce) can pumpkin puree (2 cups)1/2 cup coconut milk cream (scoop the cream from the top of the can)1/2 cup real maple syrup2 eggs + 1 egg yolk1 teaspoon ground cinnamon1.5 teaspoon pumpkin pie spice1 teaspoon vanilla extract1/2 teaspoon kosher sea salt (this is my favorite)Crust2 cups raw pecans1/2 cup unsweetened shredded coconut1/4 cup real maple syrup2 tablespoons coconut oil1/4 teaspoon kosher sea saltPre-heat oven to 350 FÂșIn a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter.Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined.Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total).Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.Filling:In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt.Use a hand mixer to mix until everything is well combined.Dived the filling as evenly as possible amongst all 16 muffin cups.Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.Serve topped with whipped cream and an extra dash of cinnamon.Makes 16 mini pies.NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5gPRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvkDisclaimer: product links may include affiliate links.#minipumpkinpies #pumpkinpie #pumpkindessert