Print

Mini Vegan Pumpkin Pies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mini Vegan Pumpkin Pies are the ultimate fall dessert—creamy, spiced, and completely dairy-free. Perfect for Thanksgiving, holiday parties, or cozy weeknight treats, each individual pie delivers all the nostalgic flavor of classic pumpkin pie in a fun, portable size. Easy to make, quick to bake, and even easier to enjoy, they’re a must-have for plant-based dessert lovers.

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)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with silicone baking cups.
  2. Roll out vegan pie dough and cut circles to fit each muffin cup. Gently press dough into cups to form crusts.
  3. In a bowl, whisk together pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, spices, salt, and vanilla until smooth.
  4. Spoon filling into crusts, nearly to the top.
  5. Bake for 25–30 minutes, until centers are set and crusts are golden.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack. Chill in fridge for at least 1 hour.
  7. Top with coconut whipped cream before serving, if desired.

Notes

  • Add orange zest to the filling for a citrus twist.
  • Use a no-bake nut crust made with crushed pecans, dates, and coconut oil.
  • Substitute coconut sugar or use all maple syrup for a refined sugar-free version.
  • Top with candied pecans or a sprinkle of cinnamon for extra flair.
  • Tastes best served chilled or at room temperature—no reheating needed.

Nutrition

Find it online: https://cookedbymaya.com/mini-vegan-pumpkin-pies/