Mini Pumpkin Pies
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!
Servings: 12
Calories: 194kcal
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
Calories: 194kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 183mg | Potassium: 131mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6356IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
