Name: Fruit-Sweetened Mini Pumpkin Pies
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 24 mini pies
Cuisine: American
Ingredients: 1.5 cups pitted medjool dates; 2.5 cups raw walnuts; 1.5 cups pitted medjool dates; 1 can pumpkin puree; 0.5 cup cream cheese; 2 eggs; 1 tbsp pure maple syrup; 1 tsp vanilla extract; 1.5 teaspoons pumpkin pie spice; 0.5 tsp cinnamon; 1 tsp baking powder; 0.5 tsp salt

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Fruit-Sweetened Mini Pumpkin Pies

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Ingredients

Warning0 allergens identified

Fruit-Sweetened Mini Pumpkin Pies

1 ½ cups pitted medjool datesfor the crust

2 ½ cups raw walnuts

1 ½ cups pitted medjool datesfor the filling

1 can pumpkin puree

½ cup cream cheese

2 eggs

1 tbsp pure maple syrup

1 tsp vanilla extract

1 ½ teaspoons pumpkin pie spice

½ tsp cinnamon

1 tsp baking powder

½ tsp salt

Instructions

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For the crust

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

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.

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.

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

Preheat the oven to 350 degrees F.

Using either silicone baking cups 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.

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.

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.

Refrigerate for at least 2 hours before serving. Store in a sealed container for up to 4 days.

Nutrition

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Tips & Tricks (5)

Date Paste Perfection 📅
Soak your pitted medjool dates in warm water for 10 minutes before blending into the crust and filling to ensure a completely smooth, lump-free texture that binds ingredients seamlessly.
Cream Cheese Softening Strategy 🧈
Remove cream cheese from the refrigerator 30 minutes before mixing to ensure it blends smoothly with the pumpkin puree and maple syrup without creating lumps in your filling.
Walnut Texture Control 🌰
Pulse raw walnuts into coarse crumbles rather than fine flour—this creates a more textural crust while maintaining structural integrity without becoming dense and heavy.
Spice Blooming Technique 🧡
Toast your cinnamon and pumpkin pie spice in a dry pan for 30 seconds before adding to the filling to intensify their warm flavors and eliminate any raw spice taste.
Mini Pie Cooling Method ❄️
Cool the baked mini pies in the muffin tin for 5 minutes before transferring to a wire rack to prevent the delicate cream cheese filling from cracking due to rapid temperature changes.