Vegan Pumpkin Pie Cups

1 minReading time

We love to eat and we love to cook, especially when there’s not much effort involved! Check out this delicious Fall-inspired pumpkin pie recipe from our friends at

No Bake Vegan Pumpkin Pie Cups


  • 1/4 hokkaido squash or other small pumpkin (250 g)
  • 100 g pitted dried dates
  • 125 g pecans, plus 5 g for garnish
  • ground cinnamon
  • ground cloves
  • ground ginger
  • 1-2 tsp maple syrup
  • muffin tray
  • oil for the muffin tray
  • piping bag
  • food processor
  • handheld blender



Wash the squash and remove the seeds, then peel the skin and throw it away. Chop the squash into cubes, then add it to 100 ml of water and add a pinch of salt. Boil up, reduce heat, then cover with a lid and simmer for 15-20 minutes, until it is nice and soft. Drain the liquid and puree the pumpkin with a handheld blender.

Pie shell:

Pulse the dates and 125 g of pecans in a food processor until they are combined, but not smooth. Form the mixture into 15 small balls. When this is done, grease a muffin tray with oil, and then press each ball into each cup so that they form small bowls. Refrigerate for an hour.

Flavor the squash puree with the cinnamon, cloves, ginger, maple syrup, and a pinch of salt. Spoon the puree into a piping bag with a nozzle, remove the little cups from the muffin tin (gently), and then squeeze a small amount of the puree into each shell. When you’ve finished you can put them back in the refrigerator until you are ready to serve them. Chop up the remaining pecans into smaller pieces and sprinkle them on top of the pies before you serve them.

See the original recipe here.

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