Name: Mini Vegan Pumpkin Pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 vegan pie dough or 2 store-bought vegan pie crusts; 1 1/2 cups canned pumpkin puree; 3/4 cup full-fat coconut milk (or creamy plant-based milk); 1/3 cup brown sugar; 2 tbsp maple syrup; 2 tbsp cornstarch or arrowroot powder; 1 1/2 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 tsp vanilla extract; Coconut whipped cream (optional, for topping)

Jump to Recipe·Leave a Review

These Mini Vegan Pumpkin Pies are the perfect individual desserts for fall gatherings, holidays, or when I just want a cozy treat without making a full pie. With a creamy, spiced pumpkin filling and a flaky, dairy-free crust, they pack all the flavor of a traditional pumpkin pie in a fun, bite-sized version.

Why You’ll Love This Recipe

I love how easy these mini pies are to make and serve. There’s no slicing required, and they’re ideal for portion control or serving a crowd. They taste just like classic pumpkin pie—rich, warm, and full of comforting spices—but they’re entirely plant-based. Plus, they bake faster than a regular pie, which is a huge bonus.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegan pie dough or store-bought vegan pie crust
Canned pumpkin puree
Full-fat coconut milk or any creamy plant milk
Brown sugar
Maple syrup
Cornstarch or arrowroot powder
Pumpkin pie spice
Ground cinnamon
Salt
Vanilla extract
Coconut whipped cream (optional, for topping)

Directions

I preheat my oven to 350°F (175°C) and lightly grease a muffin tin or use silicone baking cups.
I roll out the vegan pie dough and cut out circles large enough to fit into each muffin cup, then gently press them in to form mini crusts.
In a mixing bowl, I whisk together the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, spices, salt, and vanilla until smooth.
I spoon the filling into each pie crust, filling nearly to the top.
I bake for 25–30 minutes, until the centers are set and the crusts are lightly golden.
I let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. I chill them in the fridge for at least 1 hour before serving.
I top each mini pie with a dollop of coconut whipped cream just before serving.

Servings and timing

This recipe makes 12 mini pies and takes about 50 minutes total (20 minutes prep, 30 minutes baking, plus cooling time).

Variations

I sometimes add a bit of orange zest to the filling for a citrusy note.
For a nutty crust, I use crushed pecans or almonds mixed with dates and coconut oil as a no-bake base.
If I want to skip refined sugar, I use all maple syrup or coconut sugar instead of brown sugar.
I occasionally top them with chopped candied pecans or a dusting of cinnamon for extra flair.

Storage/Reheating

I store the mini pies in an airtight container in the fridge for up to 4 days. They can also be frozen—once fully cooled, I wrap them individually and freeze for up to 2 months. To serve, I thaw in the fridge and enjoy chilled or let them sit at room temperature. I don’t reheat them, as they taste best cold or room temp.

FAQs

Can I make these ahead of time?

Yes, I often make them the day before and chill them overnight. They firm up beautifully and taste even better the next day.

What if I don’t have pumpkin pie spice?

I mix cinnamon, ginger, nutmeg, and cloves to make my own blend. It works just as well and gives that classic warm flavor.

Can I use almond or oat milk instead of coconut milk?

I can, but I prefer full-fat coconut milk for the creamiest texture. Thinner plant milks may make the filling a little softer.

Do I need to pre-bake the crusts?

No, I don’t pre-bake them—the filling and crust bake together perfectly in the muffin tin.

Can I use silicone muffin cups?

Absolutely. I love using silicone cups—they make it easy to pop the pies out once they’re cool.

Conclusion

These Mini Vegan Pumpkin Pies bring all the cozy spice and creamy goodness of traditional pumpkin pie in a perfectly portioned, plant-based format. They’re simple, festive, and always a hit at my fall gatherings. Whether I’m entertaining or meal-prepping dessert for the week, they never disappoint.