Sunbutter Pumpkin Pie Dough

SunButter Pumpkin Pie (mini size)

  • Author: Nicole Dawson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hours 35 minutes
  • Yield: 18 mini pies 1x


Looking for a quick treat to make your guests this holiday season?  Look no further because I have an incredibly easy, deliciously creamy, SunButter pumpkin pie that you’ll want to be making.



  • Pie Dough (homemade, gluten-free or store-bought)
  • 1 cup Sunbutter, natural 
  • 1/2 cup Brown rice syrup
  • 2 tablespoon coconut butter
  • 1/2 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice


  1. If making your own pie dough, make according to directions. Divide dough & roll into 16 even balls approximately 2″ round. 
  2. Place 1 dough ball into mini muffin cavity and press in down in the center, creating a well in the middle and “pie” like edges up the sides.  Bake 8-10 minutes, or until light golden brown. Set aside and allow to cool.
  3. In a large bowl, combine SunButter & brown rice syrup. Microwave 30-45 seconds then stir together until smooth.  Add in coconut oil, pumpkin puree & pumpkin spice.  Stir until well blended. 
  4. Fill cooled pie shells to the top with SunButter Pumpkin filling.  Refrigerate 30-60 minutes, or until set.
  5. Top with vegan whip before serving. 


*If you do not have Brown Rice Syrup, pure Maple Syrup could be your substitute, however, it needs to be a thicker consistency.  I do not recommend agave.

This recipe is Top 8 Free if using the Gluten-free crust option.  

  • Category: Dessert, Holiday, Gluten-free, Nut-free , Dairy-free, Egg-Free, Top 8 Free, Vegan
Recipe Card powered by