With a flaky crust and a silky, spiced pumpkin filling, these 8-ingredient mini pumpkin pies are an ideal Fall treat—now fully dairy-free, egg-free, and vegan.
Why You’ll Love This Recipe
These mini pumpkin pies capture everything you love about classic pumpkin pie—creamy texture, warm spices, and a tender crust—but in a convenient single-serve size. They’re perfect for holiday buffets, potlucks, or family dinners since they’re easy to serve (no slicing), simple to make with pantry staples and pre-made crusts, and naturally plant-based so guests won’t miss the dairy or eggs.
They also store well, can be made ahead, and welcome a variety of toppings and flavor twists so you can adapt them to your crowd. The result is a balanced, lightly sweet bite of seasonal comfort that looks as good as it tastes.
Ingredients
Refer to the recipe card below for exact measurements, but the basic components are:
- Roll-out vegan mini pie crusts (or your preferred crust)
- Canned pumpkin puree (plain, not pumpkin pie filling)
- Plant-based milk
- Granulated sugar
- All-purpose flour (or a gluten-free substitute)
- Molasses
- Vanilla extract, salt, and pumpkin pie spice
Flavor Variations
Customize these mini pies easily:
- Vegan chocolate: Swirl vegan chocolate spread into the filling before baking.
- Vegan “cheesecake”: Drop dollops of sweetened dairy-free cream cheese into the filling and swirl for a marbled effect.
- Espresso: Add 2–3 teaspoons espresso powder for a pumpkin-latte note.
- Maple syrup: Replace some sugar with maple syrup for deeper sweetness.
- Pepper: A pinch of black pepper brightens the warm spices.
- Sweet potato: Swap half the pumpkin for mashed sweet potato for complexity.
- Alternative crust: Try a graham cracker, gingersnap, or vegan Oreo crust instead of pastry dough.
How to Make Vegan Mini Pumpkin Pies
Step 1: Preheat the oven to 425°F (220°C). Roll out the pie crust according to package directions or your preferred dough. In a large bowl, combine pumpkin puree, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie spice; mix until smooth and even.
Step 2: Use a cookie cutter or the rim of a glass to cut rounds of dough. Press each round into the cups of a muffin tin so the dough lines the bottom and sides. Divide the pumpkin filling evenly among the crusts, smoothing the tops.
Step 3: Bake 15–20 minutes, until crust edges are golden and the filling is set around the edges but slightly jiggles in the center. Cool for at least 1 hour before removing from the muffin tin.
Tip: For firmer pies, chill in the refrigerator overnight; flavor often improves after a day.
FAQs
Yes. Making them a day ahead and chilling overnight helps them set. You can also freeze baked pies for longer storage.
Small tart pans or ramekins work well—adjust baking time as needed. A mini muffin pan is another good option.
If sogginess is a concern, blind-bake the crusts for 5–7 minutes before filling to help keep them crisp.
Yes. Use a gluten-free pie crust and substitute gluten-free all-purpose flour in the filling.
Yes, but homemade puree can be wetter than canned. Strain through cheesecloth for 30–90 minutes if needed to match canned consistency.
Pro Recipe Tips
- Use plain pumpkin puree: Not pumpkin pie filling; plain puree lets you control sweetness and spice.
- Mix gently: Overmixing incorporates air and can cause the filling to puff or crack while baking.
- Don’t overfill: The filling expands slightly as it bakes.
- Shape the crusts: Leave them rustic or trim for a neat presentation—either works.
Topping Ideas
Set up a toppings station so guests can customize each mini pie. Options include:
- Vegan date caramel sauce
- Vegan whipped coconut cream (sweetened, if desired)
- Powdered sugar or cinnamon sugar
- Shaved vegan chocolate or toasted coconut flakes
- Chopped crystallized ginger or candied nuts
- Pumpkin spice glaze
Serve warm or at room temperature, optionally with vegan vanilla ice cream or a hot cup of tea or coffee.
Storage Instructions
Fridge: Store cooled pies in an airtight container for 3–4 days.
Freeze: Wrap well to avoid freezer burn and freeze up to 2 months; thaw overnight in the refrigerator.
Reheat: Warm in a 300°F (150°C) oven for 7–10 minutes until heated through.
Mini Pumpkin Pies
Ingredients
- 2 rollout vegan mini pie crusts
- 2 cups of canned pumpkin (plain)
- ½ cup plant-based milk
- ½ cup granulated sugar
- ¼ cup all-purpose flour (or gluten-free AP flour)
- ½ tablespoon molasses
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
Instructions
- Roll out the crust according to package instructions.
- Preheat the oven to 425°F (220°C).
- Combine pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin spice in a large bowl; mix thoroughly.
- Cut mini pie crust rounds using a cookie cutter or glass rim. Press each round into a muffin tin, then fill with the prepared pumpkin mixture.
- Bake 15–20 minutes, until crust edges are golden and filling is set at the edges.
- Cool at least 1 hour before removing from the tins. For firmer pies, chill in the fridge overnight.
Notes
- Use plain pumpkin puree: Not pumpkin pie filling, so you can control sweetness and spice.
- Don’t overmix the filling: Overmixing can introduce air and cause puffing or cracking.
- Don’t overfill: Leave room for slight expansion during baking.
- Crust presentation: Rustic is fine, but you can trim for neater edges.
Nutrition
Carbohydrates: 29 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 2 g
Sodium: 183 mg
Fiber: 2 g
Sugar: 10 g
Vitamin A: 6356 IU