Quinoa Pumpkin Pie Bites

Enjoy all of the rich, satisfying flavor of this classic dessert — without all of the guilt

We took pumpkin pie and gave it a healthy twist: a tasty quinoa crust. So you can enjoy all of the rich, satisfying flavor of this classic dessert — without all of the guilt.



  • 3/4 cup cooked quinoa
  • 1/2 cup walnuts
  • 4-5 dates, pitted and softened
  • 2 tablespoons honey

Pie filling

  • 2 cups pumpkin puree (homemade or canned)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups cold heavy cream (substitute fat-free half-and-half for an even lighter recipe)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400 degrees F. Spray a muffin tin with non-stick spray.
  2. In a food processor, combine all ingredients for the crust. Pulse food processor until all ingredients come together and start to form a dough.
  3. Place a scoop of about 1/8 cup of dough to each muffin tin receptacle. Use fingers to form a crust along the bottom and sides. Set aside.
  4. For the filling, combine the pumpkin puree, sugar, brown sugar, cinnamon, nutmeg, allspice, cloves and salt in a medium saucepan set over medium heat. Cook, stirring until the mixture begins to bubble and becomes fragrant, around 5 to 7 minutes. Transfer mixture to a medium bowl. Stir in the cream (or half-and-half). Whisk in the vanilla and eggs.
  5. Scoop filling into prepared mini crusts. Bake at 400 degrees for 5 minutes.
  6. Reduce the oven temperature to 350 degrees and bake until the pies no longer jiggle in the centers, about 15-20 minutes.
  7. Once the pies have cooled completely, use a sharp knife to loosen around the edges and then a rubber spatula to gently scoop the pies out onto a tray or platter.

Nutrition Information

Serving Size: 1 mini pie

Amount Per Serving

  • Calories: 170
  • Fat: 4.5g
    • Saturated fat: 1g
  • Protein: 4g
  • Carbohydrates: 30g
    • Dietary fiber: 2.6g
  • Cholesterol: 20mg
  • Sodium: 96mg

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