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With a flaky crust and silky spiced pumpkin filling, these 8-ingredient mini pumpkin pies are a must-try for Fall gatherings— now 100% dairy-free, egg-free, and vegan!
Why You’ll Love This Recipe
If you’re a fan of classic vegan pumpkin pie (or decadent chocolate pumpkin pie), you’ll love this mini pumpkin pie recipe, offering all the same creamy indulgence as their full-sized counterpart but as a perfectly spiced, rich and sweet (but not overly so) bite-sized indulgence for any fall or Holiday dessert spread, buffet, potluck, or family dinner.
Not only are these mini pumpkin pies easy to make with simple, inexpensive pantry ingredients and pre-made pie crust, but they’re also mess-free to serve—no slicing required, and require no blind baking! You can also make them ahead of time, and they’re incredibly versatile with endless topping options to customize. And no one would guess they’re vegan, too!
Looking for more vegan Fall potluck treats? Try sweet potato cookies, pumpkin bread pudding, pumpkin stuffed dates, easy vegan apple muffins, and/or pumpkin brownies, easy pumpkin pudding, or vegan pumpkin cupcakes.
Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Flavor Variations
There are plenty of simple and delicious ways to customize these individual pumpkin pies to your guests:
- Vegan chocolate: Swirl vegan chocolate spread into the top of the pies before baking.
- Vegan ‘cheesecake’: Mix dairy-free cream cheese + sugar + vanilla and swirl it into the filling before baking for a tasty cheesecake twist in this vegan pumpkin pie recipe.
- Espresso: Add 2-3 tsp espresso powder for a flavor like a pumpkin spice latte.
- Maple syrup: Sub some of the sugar for maple for a richer sweet depth.
- Pepper: A pinch of black pepper will enhance the warm fall spices.
- Sweet potatoes: Use 50/50 with pumpkin for flavor complexity.
- Alternative crust: Instead of dough, try a graham cracker, Oreo, or gingersnap crust.
How to Make Vegan Mini Pumpkin Pies
Step 1: Preheat the oven to 425F/220C and roll out the crust according to the package instructions (or prepare your own dough – if preferred). Then, add the pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin spice to a large bowl and mix thoroughly.
Step 2: Use a cookie cutter or the rim of a drinking glass to cut the mini pie crusts from the dough and transfer them to a muffin tip, pressing it against the bottom and sides. Divide the pumpkin pie mixture between the muffin cups and smooth the top with a spoon.
Step 3: Bake the mini pumpkin pies for 15-20 minutes, until the pie crust is golden and the filling appears set along the edges, but slightly jiggly in the middle. Let them cool for at least an hour before removing the pies from the muffin tin.
For firmer pies, chill In the refrigerator overnight. They’ll also taste even better on day two!
FAQs
I recommend making this mini pumpkin pies recipe a day in advance anyway, so they can set in the fridge overnight. You can also bake and freeze them in advance.
You could use small tart pans or ramekins and adjust the baking time as needed. A mini muffin pan will work, too.
Personally, I haven’t had this issue. But if you do, it can help to do a short blind bake to the pie crusts, for 5-7 minutes, before adding the filling.
Sure! Use gluten-free pie crust and a gluten-free AP flour for the filling, like King Arthur’s or Bob’s Red Mill.
Technically, yes, though homemade pumpkin puree is often wetter and requires straining through a cheesecloth-lined sieve for 30-90 minutes, until it reaches canned consistency.
Pro Recipe Tips
- Use plain pumpkin puree: (Not pumpkin pie filling, which is sweetened/ spiced) to control the flavor and sweetness – which are adjustable. Libby’s is great as it’s thick, with concentrated color and flavor.
- Don’t overmix the filling: Incorporating too much air into the filling can cause it to puff/crack while baking.
- Don’t overfill the pies: As the filling expands slightly while it bakes.
- For neat pie crusts: I left mine rustic, but feel free to use a knife/fingers to shape a smooth pie crust.
Topping Ideas
Serving these mini muffin tin pumpkin pies to guests? Set up a ‘toppings’ tray with:
- Vegan date caramel sauce
- Vegan whipped cream (optionally sweetened)
- Powdered sugar
- Cinnamon/ cinnamon sugar
- Shaved vegan chocolate
- Chopped crystallized ginger
- Candied rosemary walnuts
- Toasted coconut flakes
- Pumpkin spice glaze
Enjoy them warm or at room temperature, optionally with vegan vanilla ice cream and/or a warm cup of tea or coffee.
Storage Instructions
Fridge: Store the cooled mini vegan pumpkin pies in an airtight container in the refrigerator for 3-4 days.
Freeze: Wrap thoroughly with plastic wrap to avoid freezer burn and freeze in a Ziplock/Stasher for up to 2 months. Thaw in the fridge overnight.
Reheat: In an oven at 300F/150C for about 7-10 minutes, until warmed.
Mini Pumpkin Pies
Equipment
Ingredients
- 2 rollout vegan mini pie crusts
- 2 cups of canned pumpkin
- ½ cup of plant-based milk
- ½ cup of granulated sugar
- ¼ cup of all-purpose flour
- ½ tablespoon of molasses
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 tablespoon pumpkin pie spice
Instructions
- Roll out the crust according to package instructions.
- Preheat the oven to 425 degrees F.
- Add pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin spice in a large bowl. Mix thoroughly.
- Use a circular cookie cutter or the rim of a drinking glass to cut the mini pie crusts. Place the precut mini pie crust into a muffin tin and press the dough against the sides and bottom of the muffin tin. Fill them with the pumpkin pie filling.
- Bake for 15 to 20 minutes or until the edges of the pie crust are golden.
- Remove from heat and let it cool for at least 1 hour before removing from the muffin tins. For a firmer pie, place them in the refrigerator overnight.
Notes
- Use plain pumpkin puree: (Not pumpkin pie filling, which is sweetened/ spiced) to control the flavor and sweetness – which are adjustable. Libby’s is great as it’s thick, with concentrated color and flavor.
- Don’t overmix the filling: Incorporating too much air into the filling can cause it to puff/crack while baking.
- Don’t overfill the pies: As the filling expands slightly while it bakes.
- For neat pie crusts: I left mine rustic, but feel free to use a knife/fingers to shape a smooth pie crust.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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the perfect fall dessert!