This site uses affiliate links and I may earn a commission at no extra cost to you.
These vegan mini pumpkin pies have a flaky crust and a silky, spiced pumpkin filling, and they’re made with just 8 simple ingredients. They bake right in a muffin tin, so they’re perfectly portioned for Thanksgiving, Friendsgiving, or any fall gathering, and no one will guess they’re dairy-free and egg-free!
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
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 pantry ingredients and a pre-made pie crust (or my homemade flaky vegan pie crust), but they’re also mess-free to serve, with no slicing and no blind baking required! 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 my sweet potato cookies, pumpkin bread pudding, pumpkin stuffed dates, easy vegan apple muffins, pumpkin brownies, easy pumpkin pudding, or vegan pumpkin cupcakes. Planning your holiday menu? Find more ideas in my vegan Thanksgiving recipes.
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 for your guests. I haven’t tested every one of these swaps in this recipe yet, so if you try one, let me know how it goes in the comments!
- Vegan chocolate: Swirl vegan chocolate spread into the top of the pies before baking.
- Vegan cheesecake swirl: Mix dairy-free cream cheese with a little sugar and vanilla, and swirl it into the filling before baking for a tasty cheesecake twist.
- Espresso: Add 2 to 3 teaspoons of espresso powder for a flavor like a pumpkin spice latte.
- Maple syrup: Swap some of the sugar for maple syrup for a richer sweetness.
- Pepper: A pinch of black pepper will enhance the warm fall spices.
- Sweet potatoes: Use half pumpkin and half sweet potato puree for more depth of flavor.
- Alternative crust: Instead of rollout dough, try a graham cracker crust, an Oreo crust, or a gingersnap crust.
How to Make Vegan Mini Pumpkin Pies
Step 1: Preheat the oven to 425 degrees F (220 degrees C) and roll out the crust according to the package instructions (or prepare your own dough, if you prefer). Then, add the pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie 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 tin, pressing them 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 them 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: Pumpkin pie filling is already sweetened and spiced, so plain puree lets you control the flavor and sweetness. Libby’s is great since it’s thick, with concentrated color and flavor.
- Don’t overmix the filling: Mixing in too much air can make the filling puff and crack while it bakes.
- 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 or your fingers to shape smooth edges.
- Finding a vegan crust: Many refrigerated rollout crusts are vegan, but some contain butter or lard, so always check the label. You can also make my flaky vegan pie crust from scratch. I haven’t tested these with phyllo dough yet.
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 or cinnamon sugar
- Shaved vegan chocolate
- Chopped crystallized ginger
- Candied rosemary walnuts
- Toasted coconut flakes
- Pumpkin spice glaze
Enjoy them warm or at room temperature, with a scoop of vegan vanilla ice cream 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 them well in plastic wrap to avoid freezer burn and freeze them in a freezer bag or Stasher bag for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm them in the oven at 300 degrees F (150 degrees C) for about 7 to 10 minutes.
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Mini Pumpkin Pies
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 2 rollout vegan pie crusts store-bought or homemade
- 2 cups (490 g) canned pumpkin plain pumpkin puree, not pumpkin pie filling
- ½ cup (120 ml) plant-based milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- ½ Tablespoon (7.5 ml) molasses
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon salt
- 1 Tablespoon pumpkin pie spice store-bought or homemade
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll out the pie crusts according to the package instructions.
- Add the pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie spice to a large mixing bowl and mix until smooth.
- Use a round cookie cutter or the rim of a drinking glass to cut 12 circles from the crusts.
- Press each circle into a muffin tin cup, against the bottom and sides.
- Divide the filling between the cups and smooth the tops with a spoon.
- Bake for 15 to 20 minutes, until the crust is golden and the filling is set at the edges but slightly jiggly in the middle.
- Let the pies cool for at least 1 hour before removing them from the muffin tin.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Don’t overmix the filling, since mixing in too much air can make it puff and crack as it bakes.
- Don’t overfill the cups, since the filling expands slightly as it bakes.
- For firmer pies, chill them in the fridge overnight. They taste even better on day two!
- If your crusts come out soggy, blind bake them for 5 to 7 minutes before adding the filling.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze them for up to 2 months.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
the perfect fall dessert!
There are no vegan pie crusts available that I can find. I wonder if Phyllo dough would work?
We at Plant-Based on a Budget haven’t tried out that sub yet so can’t guarantee the results. But please let us know how it turns out if you give it a go 🙂