I love all things pumpkin! For more vegan recipes, make sure to check out Vegan Pumpkin Cheesecake, Pumpkin Coffee Cake and Pumpkin French Toast. How adorable are these mini pumpkin pies!? They are so fun and festive and perfect for holiday parties. Dessert finger food? Yes please! This recipe uses my easy vegan pie crust and basically the same filling as my popular vegan pumpkin pie. The filling is so easy to make, all you have to do is blend the ingredients together. You are going to love these little pies! They’re:
Kid approvedHandheld little treats, perfect for get-togethersEasy to make and quicker than a whole piePerfectly spiced with an easy vegan filling
How to make mini pumpkin pies
Find the complete recipe with measurements below. The first step is to prepare your vegan pie crust. I use my food processor to make it because it’s easier, but you can also use a bowl and a pastry cutter, if you’d prefer. Feel free to use store bought pie crust, if homemade sounds too overwhelming. Roll out the crust and cut circles with a 2.5 inch cookie cutter. A measuring cup may also work for cutting the crust circles. Line the mini muffin pan (sprayed with oil) with the crust circles. Press the dough flat on the bottom. The crust won’t come out the top, but will rather be a little sunk in. No need to be perfect here! Place the pan in the freezer while you prepare the filling. In a blender, add all pumpkin pie filling ingredients. Blend until smooth. Now spoon filling into each crust, about 1 tablespoon in each. Bake for 22-24 minutes, until the crust edges are lightly golden brown. Let them cool in the pan for about 5 minutes, then pop each one out using a sharp knife for help and place on a cooling rack. You can either enjoy them right away, or refrigerate for a firmer filling. I prefer them to be chilled, but they also taste great right away! Store them in a covered container in the refrigerator for about 5-6 days. They also freeze well. Simply thaw at room temperature when ready to serve.
Don’t forget the whipped cream!
My favorite non-dairy whip is homemade coconut whipped cream. I also have a recipe for aquafaba based vegan whipped cream. Or keep things simple and buy a can of non-dairy almond/coconut or oat whip.
Helpful tips and substitutions
Gluten free – Substitute a gluten free vegan pie crust.All butter crust – My crust calls for vegan butter AND vegetable shortening, but it works just as well with all vegan butter.Coconut cream – The filling calls for coconut cream. You can find this by the canned coconut milks, but if you can’t locate it, don’t worry. Simply get a few cans of full fat coconut milk and spoon out ONLY the thick white part in the can. I haven’t tried a coconut free option, but it’s possible that silken tofu would work.Pumpkin pie spice mix – I use this because it’s easy in the filling, but you can use other spices: 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves.Regular muffin tin – You can make slightly larger mini pies using a regular sized muffin pan. Simply use a 3.5 inch cookie cutter and bake for slightly longer, around 30 minutes.
More festive pie recipes
Vegan Pumpkin PieThe Most Amazing Vegan Pecan PieVegan Sweet Potato PiePerfect Vegan Apple PieVegan Chocolate Pie
