Fall/Winter and pumpkin pie are just a perfect fit and a seasonal favorite of every pie lover. And instead of making one big pie I decided to come up with these mini pumpkin pies so everyone gets his/her very own pie. It’s a great option for any party of family meet up. In my case I brought them to our companies Christmas party.

Prepping them is super easy and was kind of a family project. I came up with the recipe inspiration, my dad was responsible for cracking our picked walnuts, and my mom helped me prepping the pies. 😉

I hope you’ll enjoy these delectable pies as much as we did!


  • 200 g walnuts
  • 150 g pitted dates
  • 125 g pitted dates
  • 500 g chopped hokkaido pumpkin
  • 50 g rice milk
  • 1 tsp pumpkin pie spice/gingerbread spice
  • walnuts


  1. Add walnuts, 150 g dates and cinnamon into the food processor and process until it looks like a sticky cake batter.
  2. Place 1-2 tbsp of the dough into a mini pie mold and press it down. Repeat until all of the dough is used up.
  3. For the filling cut the pumpkin in half and scape out the seeds. Quarter it and place the quarters into the oven. Bake for 20-30 mins at 120°C/250°F.
  4. Blend up baked pumpkin, dates, rice milk and pumpkin pie spice until well combined. Add the pumpkin cream into the pie molds and decorate them with walnut halves.
  5. Place the mini pies into the fridge for about an hour so the filling can firm up.
  6. Serve and indulge!