Paleo Party Pumpkin Pie Cups

Today I’m excited to finally share a special fall recipe with you I’ve been saving for awhile…

Now that it’s September, I wanted to get this recipe to you right away so you have time to try these delectable little morsels before the holidays officially begin.

Remember the lemon raspberry cups recipe I posted a while back? Well, they were popular because they made the perfect little dessert to take to a party, or just when you wanted a couple of bites of something awesome. And as a bonus, they were really easy to make.

Well these pumpkin cups are your holiday version of that popular treat.

Who doesn’t love pumpkin pie during the holiday season? I love it, but I prefer to have just a little taste rather than try and devour a whole piece of pumpkin pie myself. So these pumpkin cups are the perfect solution for all you party nibblers out there! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1tjbyb’]

You can also bring these to work, serve them to family or friends, or take them to a neighborhood get-together.

And there’s no need to announce they’re paleo and gluten free unless you want to. People will just think they’re enjoying an awesome little slice of pumpkin pie heaven. And don’t be surprised if you get asked for the recipe more than a few times!

Just double the batch if you want to make sure your family gets to enjoy these too – I can guarantee a serving tray full of these won’t last long at a party.

So here’s to cooler temperatures, amber leaves, and a little spice in the air – yeah fall!

Pumpkin is one of my favorite flavors of the season. And if you’re like me, these pumpkin cups will be on your paleo dessert menu this week!


Paleo Party Pumpkin Pie Cups Recipe

Yield: 14-16 pumpkin cups

Paleo Party Pumpkin Pie Cups Recipe


  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans, finely chopped
  • 1/4 cup of coconut oil, melted
  • 3 Tbsp raw honey
  • 1/2 tsp pure vanilla extract
  • Pinch of salt
  • 1 cup of pure pumpkin (not pie filling)
  • 1/4 cup pitted dates (soak in water for one hour to make them easier to purée)
  • 3 Tbsp raw honey
  • 1 Tbsp coconut oil
  • 1/4 cup of full-fat canned coconut milk
  • 1 egg, whisked
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg


    STEP ONE – Make The Cups
  1. Preheat oven to 350º F
  2. Grease bottom and sides of a mini-muffin tin
  3. Combine all of the shell ingredients into a bowl and mix by hand
  4. Press shell dough into the bottom and sides of each muffin tin well to form a cup
  5. Bake unfilled shells 8-10 minutes, or until they are lightly browned
  6. Remove from oven and allow to cool
  7. STEP TWO – Make The Pumpkin Filling
  8. Pulse the dates and coconut milk together in a food processor until dates are puréed
  9. In a medium saucepan, whisk all filling ingredients together including the date/coconut milk purée
  10. Cook over medium heat until filling starts to bubble – then cook for 1 more minute
  11. Remove from heat, and pour filling into cooled pumpkin crust shells
  12. Refrigerate 2 hours before serving (or to set up faster, place in freezer just until filling sets
  13. Keep refrigerated until ready to serve


Join the Conversation

  1. Anonymous says:

    Is there another flour substitute for the almond flour? Possibly coconut flour?

    1. Not for this recipe. Sorry.

  2. I just wanted to let you know that these have become a hit at the last few events that I brought them too! I have had friends specifically ask me to bring them now for gatherings and they have been asking for the recipe too! The only issue I’ve had is that I live in Florida and if they sit out too long at an event, the crust crumbles. I’ve learned to keep them refrigerated until you are about to serve them. But I’ve made this same recipe in mini cupcake form, standard cupcake size and I even made it into a pumpkin pie and they all turned out equally fabulous! I have Celiac so I’ve had to really get into baking if I want to enjoy some treats. Thank you so much for this amazing pumpkin pie recipe that I can actually eat!

    1. Hi Tara! Wow, thank you so very much for your review. I’m so happy we were able to provide you with a treat you are able to enjoy and share with all of your friends. I know it’s very difficult with Celiac to find just the right foods to work with your illness. I’m glad we are there to help! :)

  3. Thank you! I have been looking around for a good fall recipe that will satisfy my pumpkin cravings (I’m pregnant at the moment) without the sugar (honey will be fine) and flour! I have scoured the internet for paleo fall desserts and this is exactly what I was looking for! I will post when I try them (hopefully this weekend!)

    1. Melinda! thank you! I really hope you enjoy the recipe. It’s such a easy little treat and one the whole family can enjoy. I hope to hear how it goes. :)

      1. I finally got around to making these! Sorry it took so long! The only thing that we found was that the crust was a little too sweet for our liking. Especially when we tried them before they were fully chilled… :). So next time, I’m probably going to cut the honey in half and add a 1/2 to one teaspoon of sea salt into the crust recipe. The pumpkin was great, but even after soaking the dates, they were still difficult to get smooth… not sure what I’m going to do about that. I’m also going to put these in greased mini muffin cups for easier removal. Overall, I loved this recipe! I’m just going to tweak it a bit! :) Thank you!!!

        1. hi Melinda! I love that you adapted the recipe to your liking. I encourage everyone to take our recipes and make them their own. Your ideas are great and I appreciate you taking a moment to let me know! :)

  4. Hello Trina – These look absolutely amazing!! I made your lemon raspberry cups and my family devoured them before I had time to put any away for later. My question is, what brand of full-fat coconut milk do you use? We use Native Forest, but my husband told me it isn’t full-fat. So just curious before I dive into making these! Thank you.

    1. Michelle, I use Thai Brand. It’s usually in the Asian food aisle.:)

  5. Looking forward to making these, they look delicious! What is the white topping?

    1. Put a can of coconut milk in the fridge over night. The water and cream will separate. Take some of the cream and whip it with a little vanilla extract and a touch of honey. It melts fast, so wait until right before serving to put a dollop on the top of each pumpkin cup.

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