Mini Pecan Pies (gluten-free, vegan, whole grain options)

These mini pecan pies are easy to make and perfect for Thanksgiving! They can be made 100% whole grain, gluten-free or with all-purpose flour and have a vegan and dairy-free option. Plus a chance to win a KoMo Classic Grain Mill and interchangeable insert!

Healthier Mini Pecan Pies {gluten-free, vegan, 100% whole grain, and dairy-free options}

There are quite a few organic shops in my area that have grain mills for the customers to use. You can buy wheat berries, oat groats and a few other grains and grind them fresh right there. When I was writing my ancient grains cookbook and needed a lot of specialty flours, it was really helpful to have access to a grain mill. The wheat germ in some flours, such as einkorn, deteriorates quickly after milling and those should therefore be freshly milled. Eating rancid whole grains is pretty bad for you so I thought it was worth the extra effort to grind my own flour. Not only that, but freshly ground flour is the most nutritious and flavorful.

KoMo Fidibus Grain Mill Review + Giveaway

It wasn’t an ideal situation, though. It seemed like the mills were out of service half the time, I was limited to only grinding certain grains, and the mills were so, so loud. I felt awkward grinding kilogram after kilogram of flour, especially when the shops were seemingly so full of moms and their sleeping babies, right when I wanted to use the mill. ;)

So I started looking into getting my own grain mill and it became clear which one I wanted – the KoMo Classic Grain Mill. So I reached out to KoMo, a German / Austrian company, and asked if they’d be willing to send me a mill for review as well as one to give away to my readers. I’ve been using it for about a month now and love it.

KoMo Fidibus Grain Mill Review + Giveaway

What I love about it:

  • It’s infinitely adjustable so you can produce very fine flour or cracked grains, and anywhere in between. The flour is just as fine and even finer than some store-bought whole grain flours.
  • At most of the stores I used to grind my grains at, there were signs saying you could only grind 5-6 of their huge selection of grains. Some grain mills just don’t grind everything. But the KoMo? All dry grains can be ground, including wheat, oat groats, rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum and dent corn. It’ll also grind lentils and dry beans (pinto, red, garbanzo, kidney, etc.) So if you’re gluten-free, there’s tons you can do with it! However, you can’t grind herbs, oilseeds like flax or sesame, popcorn, or fibrous materials. And no nuts!
  • With the other mills I’ve used, I had to stand there and hold the bag around the sprout or flour would fly around and make a mess. With the KoMo, I just turn it on and go about my business. No mess!
  • As previously mentioned, it’s relatively quiet and one of the quietest mills on the market. FAR less noisy than the other ones I’ve used. You can hear how loud it in the little clip above! That’s Mr. Texanerin’s arm by the way. My arm isn’t quite as hairy. By the way, the two little videos in this post are the first I’ve ever made so please excuse their simplicity. :)
  • The material. The KoMo is made almost entirely out of wood, and instead of metal grinders, which some of the cheaper plastic mills use, it has corundum-ceramic stones. It’s said that that type of stone produces a higher quality flour.
  • Extremely easy to use. You plug it in, put a bowl under the sprout, flip the power switch and then pour in the grain. It’s so easy that I mill exactly the amount I need when I need it. While it’s running, I add the remaining dry ingredients in the recipe to the bowl.
  • The one pictured here is made out of beechwood and I think it looks quite attractive. In the US, it’s also available in American Walnut and it’s gorgeous. You can see a picture of that version here.
  • It’s a little more than 15 pounds and easy to move. I was expecting it to be more cumbersome to move around but it’s so light-weight it’s not a problem.
  • Perfect for people who do gluten-free baking! Read more below.

The only thing that I thought could be improved was the inclusion of a little cap for the outlet sprout to keep out moisture and bugs. I’ve been covering mine up with a small plastic bag and a rubber band. It works fine but a cap would be even easier!

The only thing that I could think of that would prevent someone from buying the KoMo Classic Grain Mill is the price. At $499.99 it’s not cheap but after reading reviews of different mills from different brands, it seems like there’s a definite correlation between price and quality. If you do a lot of baking, I think it’s a great, worthwhile investment. And since it comes with a 12-year warranty, I know I’ll have it for a long time to come! Totally worth the price, in my opinion. For a more economical version, check out the Fidibus 21. It’s slightly smaller but the flour it produces is just as fine as the Classic.

Gluten-free options

One thing that I found really cool is that all mills for the US market are tested with gluten-free flour during production. So no need to worry about contamination! If you’re like me and aren’t gluten-free but do a lot of gluten-free baking for friends or family, KoMo offers a really cool interchangeable insert. With that, you can exchange the stones and the silicone chamber liner. You can also use it to grind spices and coffee. I was a little intimidated when I opened up the box but it only takes about a minute to switch everything out.

Electric flour sifter

KoMo Fidibus Classic and Electric Flour Sifter

They also offer an electric flour sifter. I almost always use whole grain flour but sometimes, all-purpose flour is necessary. This nifty device comes with three interchangeable stainless steel screens, which separate the coarser bran, leaving you with extra fine, fine or medium flour. If you exclusively bake with whole grains, you probably won’t need this. If you do a lot of baking with all-purpose flour, then it’s extremely handy! It’s super quick and does an amazing job (see video below – if you just want to see how quick it sifts the flour, skip to 00:35).

Some tips

  • Freshly milled flour is much less compact than store-bought flour, so always go by weight. Luckily, I provide gram measurements for all my recipes. :)
  • Pleasant Hill Grains carries a huge selection of grindable grains, lentils and dried beans. You can also find them in organic shops or on eBay and Amazon.
  • Whole grain kernels keep at room temperature almost indefinitely.
  • Only grind what you plan on using within a day or two as whole grain flour milled at home becomes rancid quickly.

So. Who wants one?! I’m giving away a KoMo Classic Grain Mill and an interchangeable insert. Use the form above to enter the giveaway! It’s open to people 18 years and older with a US, German or Austrian mailing address. The giveaway will run until November 29th at 11:59pm EST. Thanks to KoMo for sponsoring this giveaway! You can find KoMo’s entire line here on Pleasant Hill Grain. If you’re in Germany or Austria, you can order with free shipping from here.

Healthier Mini Pecan Pies {gluten-free, vegan, 100% whole grain, dairy-free options}

Now for these cute little mini pecan pie tarts! You can make them a few different ways. If you use butter and cream, they’ll taste like caramel pecan tarts (because I adapted the filling from my mini caramel pecan tarts. The filling will also look a little more opaque, just like in the mini caramel pecan tarts. If you make the vegan / dairy-free version with coconut oil and coconut milk, they don’t taste as caramel-y but more like the filling of a pecan pie! But much, much less sweet.

Healthier Mini Pecan Pies {vegan, gluten-free, 100% whole grain, and dairy-free options}

The crust is a little bit like shortbread. Slightly crumbly and not that sweet. I added some cinnamon to the dough because I like crusts with flavor and a little more salt than I’d normally use. I think with the sweet filling, it’s the perfect balance!

Mini Pecan Pies (gluten-free, vegan, 100% whole grain options)

Rated 4.8 by 5 readers
Mini Pecan Pies (gluten-free, vegan, whole grain options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24 mini pies


    For the crust:

  • 1 1/4 cups (156 grams) white whole wheat flour, gluten-free all-purpose flour1, or all-purpose flour
  • 6 tablespoons powdered sugar, sifted if lumpy
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup (113 grams) unsalted butter, cold or 7 tablespoons (98 grams) coconut oil, room temperature2
  • For the filling:

  • 6 tablespoons (75 grams) brown sugar or coconut sugar
  • 1/3 cup (80 milliliters) whipping cream or full-fat canned coconut milk
  • 3 1/2 tablespoons (49 grams) unsalted butter or 3 tablespoons (42 grams) coconut oil2
  • 1/2 teaspoon vanilla extract
  • 1/8-1/4 teaspoon salt (1/4 teaspoon gives you more of a salted caramel taste, which I prefer)
  • 1 cup (110 grams) pecans, chopped in 1/4" or slightly smaller pieces so they're easy to fit in the crusts


    For the crust:

  1. Preheat the oven to 375 °F (190 °C) and get out a mini muffin pan. In a large mixing bowl, mix together the flour, powdered sugar, cinnamon and salt. Add in the vanilla and then cut in the fat using a pastry cutter and then use your hands to combine it until a ball of dough comes together. You can also make this in a food processor.
  2. Press two teaspoons of dough (13 grams) over the bottom and up the sides of 24 molds of the ungreased mini muffin pan. I think it's easiest to roll it into a ball first and then press in the mold. I used a non-stick pan and the crusts popped out very easily after they were baked. You can use liners if your pan is scratched and you're worried about them coming out in one piece. You could also do a test with just one crust and see if it works well.
  3. Bake for 8-11 minutes or until lightly browned and they feel firm. You don't want them to be too browned or they'll be a little crumbly. Remove the pan from the oven. The middle of the crust may have puffed up a little. Take the back of a 1-teaspoon measuring spoon and flatten the bottom of the crust with it. Let the crusts sit in the pan for 5 minutes (and only 5 minutes!) Then use a knife to wedge them out of the molds and let cool on a wire rack to cool completely, about 20 minutes.
  4. After you take the crusts out of the oven, turn the heat down to 350 °F (167 °C). Place the pecans on a baking sheet and place in the oven for about 5-8 minutes or until they smell toasty. Remove from the oven and let cool while you prepare the filling.
  5. For the filling:

  6. Heat the sugar, whipping cream or coconut milk, fat, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.
  7. Stirring occasionally, bring to a simmer, and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
  8. Remove from the heat. The filling will be quite thin at this point. Let it cool for 5-10 minutes or until it's thickened a little but is still easily pourable, and then stir in the pecans. Fill the crusts with the filling. The filling will firm up more as it cools.
  9. Serve cold or at room temperature. These can be left at room temperature for 1 day and then refrigerated. Top with whipped cream (or coconut whipped cream) before serving, if desired. I used chocolate chips in a few but thought just whipped cream was best.


  1. I've tested these with Bob's Red Mill Gluten-free 1-to-1 Baking Flour and that worked perfectly. I baked them for 8 minutes, used the back of a 1-teaspoon measuring spoon to push down the puffed up crust, and then baked them for another 3 minutes. I've also tested these with oat flour and a little bit would crumble when removing them from the pan. If you really want to try that, you could use liners and then refrigerate them (the finished pies) before unwrapping them. I can't say for sure if it'd work.
  2. I used refined coconut oil, which doesn't have any coconut taste. If you use unrefined coconut oil, these pies will likely have a coconut taste to them.
  • For gluten-free: use gluten-free flour.
  • For vegan: use coconut milk and coconut oil and make sure the sugar is certified vegan.
  • For dairy-free: use coconut milk and coconut oil.
  • For people in Germany: since white whole wheat doesn't exist here and there's not an equivalent for American all-purpose flour, I recommend using whole spelt flour. It's milder than whole wheat.

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58 comments on “Mini Pecan Pies (gluten-free, vegan, whole grain options)” — Add one!

  • Samantha
    November 21, 2018 @ 5:09 pm

    This was so good. However, I made it gluten free vegan and the pie crusts ended up breaking. So, I crumbled up the pie crusts in one 6″ pie pan and instead of make 24 small pies I made one 6″ pie. Then added the filling. It was so good. I mean can you really go wrong with sugar, pecans and flour? I don’t think so.

    • Erin replies to Samantha
      November 25, 2018 @ 7:53 pm

      I’m happy that you liked it! But they definitely shouldn’t have broken up. Did you make any subs at all (or maybe use a different GF mix?). I like your solution to fixing them. :) Thanks for your comment!

  • Patti says
    October 25, 2017 @ 1:06 pm

    Hi again,
    I was just looking at the Mimi pumpkin cheese cakes and your mini chocolate cake with fudge frosting. Is there a paleo version.? They have a lot of sugar. And can I sub almond or sun flour seed flour for the 1-1 of the baking mix.
    I want that chocolate cake. Looks so good. Like everything you make and they all taste amazing.
    Thank you

    • Erin replies to Patti
      October 25, 2017 @ 1:12 pm

      Creating a paleo version of the mini pumpkin cheesecakes would require totally reworking the recipe. So there’s no paleo version of them, sorry! What is the mini chocolate cake with fudge frosting? I’m not sure which recipe you’re referring to. All my recipes that have a paleo option say “paleo” or “paleo option” in the recipe title. They’re all also listed here. :) And sorry I got things confused with my last comment! There’s no paleo sub for any of my recipes that use whole wheat flour or the GF baking mix. Neither of those two flours are interchangeable with any paleo flours. The sunflower seed flour sub is only if you don’t want to use almond flour.

  • Patti says
    October 25, 2017 @ 12:37 pm

    HI Erin,
    Do you have to use the baking mix flour r is it possible just to use the Bob’s red mill almond flour with maybe a little cocoa nut flour. The mixes have potato starch and other flours that I need to avoid.
    You are the best I just made your perfect chocolate chip cookies and muffins and all I can say is yummy.

    • Erin replies to Patti
      October 25, 2017 @ 1:02 pm

      Hi Patti! Unfortunately, nuts flours aren’t interchangeable with non-nut flours. So using almond flour or coconut flour in place of wheat flour or GF mixes won’t work. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that! And thank you so much. :) So happy that you like the cookies and muffins!

  • Jenny says
    April 8, 2016 @ 7:33 pm

    I only have nonstick saucepans- will it effect it terribly if I use one of them for the filling?

    • Erin replies to Jenny
      April 8, 2016 @ 10:03 pm

      I just looked into it and I think it’ll be fine. It seems as though it matters for making actual caramel but since this is just caramel sauce / filling, I’m guessing it’ll work. I hope you’ll enjoy the pies!

  • lauren
    November 25, 2015 @ 9:05 pm

    I’m in the middle of making these right now! I used the dasher from my food processor to push the dough evenly into the pan wells. I used whole wheat pastry flour in the crust and butter for my fat in the crust and filling. I used coconut sugar and half/half in the filling as well. So far the individual components taste great, can’t wait to see how it all comes together!

    • Erin replies to lauren
      November 26, 2015 @ 7:56 am

      I hope they came together well! I like your dasher idea. I wish mine were small enough for that! It’d probably save a lot of time. Thanks as always for your feedback and I hope you have a great Thanksgiving! :)

      • lauren
        replies to Erin
        July 29, 2016 @ 6:53 pm

        These freeze well! I know because I just found 3 that I had stashed in the back of my freezer last November. I was reminded once again of how thankful I am for my KoMo as well! I milled some spelt yesterday for chocolate chip cookies :)

        • Erin replies to lauren
          July 29, 2016 @ 10:16 pm

          Thanks for letting us know! :) And haha. I love that you found some stashed away from November. I recently found some mini caramel tarts from 2014! Tasted fine to me. And I love how much you’re enjoying the mill!

  • Colleen (Souffle Bombay) says
    November 18, 2015 @ 9:12 pm

    Those little pies are the cutest!! And the mill? Ah-mazing! What a gorgeous kitchen appliance!

  • Renee - Kudos Kitchen says
    November 18, 2015 @ 2:05 am

    I’ve never seen a mill of this kind but think it’s pretty cool. I especially love the video that compares the sound of the hair dryer to the grain mill. Classic. Your mini pecan pies look delicious. The perfect one bite (maybe two) sweet to end a big meal.

    • Erin replies to Renee – Kudos Kitchen
      November 18, 2015 @ 1:30 pm

      Haha. We couldn’t think of anything else to compare it to. ;) Thanks for your comment!

  • Krista @ Joyful Healthy Eats says
    November 15, 2015 @ 8:57 pm

    Wow! That is pretty cool and SOOO handy to have at home. Thanks for the recommendation girl .. and these mini pecan pies… holy yum! Pecan pie is my husbands favorite so I will be making these for sure!

  • Rose | The Clean Dish says
    November 14, 2015 @ 4:29 am

    I love your video Erin!! I didn’t notice the hairy arm but thanks for the clarification hehe. Too funny!! I had to laugh out loud! I don’t think I’ll be needing a grain mill anytime soon but if I ever bought one, I would OF COURSE buy this lovely German/Austrian model! The pecan pies looks amazing! Too pretty to eat (almost! they wouldn’t last very long in my house!)

    • Erin replies to Rose | The Clean Dish
      November 18, 2015 @ 11:53 am

      Thanks! Your comment about the grain mill made me laugh. Of course you’d buy the German/Austrian model. Gotta show suppor to your countrymen. :D

  • Nutmeg Nanny says
    November 14, 2015 @ 4:26 am

    These little pies are adorable! I love this little mill too. I have made oat flour in my Vitamix before but I would love a mill! I totally entered and I’m crossing all my fingers and toes ;)

  • Angie | Big Bear's Wife says
    November 13, 2015 @ 9:12 pm

    Pecan pie is so good and I totally wish that I had a few of these mini pies right now. (I’m a sucker for any kind of mini food!)
    Loving that grain mill!

  • Athena PN says
    November 13, 2015 @ 8:30 pm

    Mini Pecan Pies? Oh, SWOON!! It’s the final flourish for our Diabetic Thanksgiving: we’ll make these along with your Mini Pumpkin Cheesecakes so diabetic guests have a choice – the kids will choose both, I’m sure! :) Even having both desserts still has fewer sugars & better grains than one slab of regular pie but they’ll be getting “two,” doubling the happy factor.

    I think you just gave us a new Thanksgiving tradition – thanks Erin!

    • Erin replies to Athena PN
      November 14, 2015 @ 9:52 pm

      Oh, wow. I want to come to your Thanksgiving! Sounds like it’ll be yummy. ;) That’s so nice of you to offer the diabetic guests a choice – I sure hope that both desserts will be enjoyed! Thanks again for your very thoughtful comment. :)

  • Cookin Canuck says
    November 13, 2015 @ 7:37 am

    Okay, I need to get my hands on one of those grain mills (I entered, of course). The possibilities of what you could do with it seem endless! And I’d have to start with these adorable mini pies. Pecan has always been one of my favorites!

    • Erin replies to Cookin Canuck
      November 14, 2015 @ 9:47 pm

      They are indeed endless! Thanks so much for entering. :)

  • Cathy Trochelman says
    November 12, 2015 @ 7:24 pm

    Wow – does this look awesome! I love how simple it looks…nothing like the grinder my mom had when we were kids. And these mini pies? DELICIOUS!!! Perfect for the holidays!

    • Erin replies to Cathy Trochelman
      November 14, 2015 @ 9:46 pm

      Haha. Yeah. Mills have come a long way. ;) And thank you!

  • Jessica @ A Kitchen Addiction says
    November 12, 2015 @ 5:01 pm

    What a fun addition to the Thanksgiving dessert table! These mini pies would disappear in a hurry at our house!

  • Heather | All Roads Lead to the Kitchen says
    November 12, 2015 @ 3:52 pm

    I’m convinced that you make THE cutest “small” desserts ever – so much talent! These sound amazing, I love pecan pie. And this giveaway is so cool, I’ve always wanted my own grain mill, thanks for the chance. :)

  • Carolyn says
    November 12, 2015 @ 2:58 pm

    Wow, that grain mill is gorgeous! And so are your pecan tarts…

    • Erin replies to Carolyn
      November 14, 2015 @ 9:39 pm

      Thanks so much, Carolyn!

  • Laura Dembowski says
    November 12, 2015 @ 2:35 pm

    These mini pies look amazing! It sounds so cool to grind your own grains.

  • Andi @ The Weary Chef says
    November 12, 2015 @ 2:16 pm

    Your grain mill is interesting! And it looks so easy to use! These mini pecan pies look so cute and perfectly delicious!

  • Natalia
    November 12, 2015 @ 9:24 am

    That mill is lovely! Once you are interested about heathy food, you want to have it home!

    Love the pies, they look so delicious! Love the idea of pecan, these pies seem to be dreamy!

    • Erin replies to Natalia
      November 12, 2015 @ 1:18 pm

      Thanks so much, Natalia! I totally agree. After having used several different mills, I had to have my own. :)

  • Kimberly @ The Daring Gourmet says
    November 12, 2015 @ 3:58 am

    These pecan pies look unbelievably scrumptious! And I appreciate your review of the KoMo grain mill. I’m really interested in learning more about it and will look into it. Have you tried grinding grains in a VitaMix before? If so, how do you think it compares?

    • Erin replies to Kimberly @ The Daring Gourmet
      November 12, 2015 @ 1:18 pm

      What a great question! Unfortunately, I haven’t tried it. With this mill, the flour comes out incredibly fine (even finer than some store-bought flours I’ve used) on the fine setting. I can’t imagine a blender doing the same, but maybe I’m wrong! Have you tried it? Another difference could be there’s no fineness setting on a blender (someone correct me if I’m wrong!) With a mill, you can adjust it to make cracked grains if you for example want to make some lovely German Vollkornbrot. ;) Thanks for your comment!

  • Becky Hardin | The Cookie Rookie
    November 12, 2015 @ 3:24 am

    That mill is so cool!!! Love this recipe, looks divine!

  • Lora says
    November 12, 2015 @ 2:55 am

    How cool that you can just pop into organic shops with grain mills. That’s so convenient! But this little mill looks amazing (still giggling at the hairy arm comment lol). Your tarts are just so lovely and tempting, Erin!!

    • Erin replies to Lora
      November 12, 2015 @ 1:04 pm

      Thank you, Lora! I thought grain mills in organic shops was the coolest thing, until I got my own. ;)

  • Charlotte Moore says
    November 12, 2015 @ 12:40 am

    Thanks for the chance to enter for the grinder. NICE!!

  • Meg @ With Salt and Wit says
    November 12, 2015 @ 12:12 am

    I had NO idea you could even grind them at home besides in my vitamix but that machine would be amazing to have at home! And those mini pies? Means I get more, amiright?!

    • Erin replies to Meg @ With Salt and Wit
      November 12, 2015 @ 12:51 pm

      Of course it does! ;) And right?! I didn’t know about milling your own flour until a few years ago when I noticed the grain mills in different shops. It’s so great to have one at home to mill the exact amount I need!

  • Derek says
    November 11, 2015 @ 8:55 pm

    Never tried using a grain mill, but this looks surprisingly easy to do myself!

    • Erin replies to Derek
      November 12, 2015 @ 12:47 pm

      It really is! So very easy. :)

  • Laurel says
    November 11, 2015 @ 6:19 pm

    I was gifted a Fidibus 21 for Christmas and I LOVE it. It’s so pretty and our baked goods have never tasted better. My one regret over getting the 21 instead of the classic is that the 21 struggles with dent corn enough that I haven’t tried any beans or legumes. However, most of my baking is with hard and soft wheat and spelt, which is handles beautifully.
    If you’re looking for recipes specifically designed for home-milled flours, I recommend The Homemade Flour Cookbook by Erin Alderson. Her recipes have all worked for me by weight but I’ve found that her assumption of 120g of whole grain per cup of milled flour to be too low in other recipes and I use between 125 and 130g per cup.
    Happy milling!

    • Erin replies to Laurel
      November 12, 2015 @ 1:34 pm

      I’m so happy to hear that you love your Fidibus 21. :) I’ve been having a hard time locating dent corn here so I haven’t gotten to try that yet. I hope to find some in time for Thanksgiving because I’d love to make some cornbread with it. And thanks for the book recommendation! I’ve had that on my list for a long time and now that I have my own mill, I should really get it. And good to know the grams thing! I also use 125 grams per cup in my recipes. Thanks so much for your comment! I really appreciate it. :)

  • Angie says
    November 11, 2015 @ 5:32 pm

    That grain mill looks awesome! That’s one thing that I want to get into one day, so cool! And those little pecan pies look perfect!

    • Erin replies to Angie
      November 12, 2015 @ 1:35 pm

      I think so, too! I love how easy it is. :)


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