The Best Mini Vegan Pumpkin Pies
As I write this it is November’s full moon, the last Supermoon of the year and I can feel the energy in the air. We are moving into darker days and colder nights. The time for prepping the garden for winter and organizing the home for cozy season is upon us. This time of year I am always craving a taste of pumpkin pie before the holidays hit. Celebrate the Harvest season with this iconic fall dessert. The Mini Vegan Pumpkin Pies really are the perfect bite! My husband loves them and has already requested more!
These Mini Vegan Pumpkin Pies are fun, festive and easy to make. They are great for when you want a bite of pumpkin pie but don’t want to fuss with making a whole pie. It’s a quicker bake time using a cupcake pan for the individual pies. Perfect for a party or holiday gathering or just when you’ve got that craving for pumpkin pie.
Mini Pies That You Crave
- Fun and festive
- Celebrate Harvest season with the iconic fall dessert
- Creamy and Perfectly Spiced
- Bake + Cool times are much shorter than a full size pie
- Handheld and Easy to serve
- Simple and Elegant
How to Make Mini Vegan Pumpkin Pies
The Mini Vegan Pumpkin Pies are quick and easy to make. There are three components to this dessert. First make the graham cracker crust. Next whisk together the creamy pumpkin pie filling. Bake and chill. Lastly whip together the vegan whipped cream to top each mini pie.
- Make the graham cracker crust: Pulse graham crackers in a food processor until you get fine crumbs. Stir in sugar and melted butter. Divide evenly amongst cupcake liners. Use a small cup to quickly mold the crust shape into the cupcake cavity. Bake for 8 minutes.
2. Make the pumpkin pie filling: Combine all filling ingredients in one bowl and whisk together until completely combined.
3. Fill mini crusts with pumpkin pie filling: Use a cupcake scoop or spoon to fill each cupcake liner with the pumpkin pie filling. Filling will go all the way to the top of the crust. Divide evenly amongst crusts.
4. Bake: Bake for 20-25 minutes. The edges of the pumpkin custard should be set and the middle will be a bit wobbly. As it cools and chills in the fridge it will set to the perfect silky smooth consistency.
5. Make the vegan whipped cream: Whip together the whipped cream ingredients and top each mini pie with a dollop. Dust with cinnamon and serve!
Mini Vegan Pumpkin Pies
Ingredients
Graham Cracker Crust
- 2 ¼ C (225g) Vegan Graham Cracker Crumbs about 15 full sheets
- 1/4 C + 2 Tbs (75g) Cane Sugar
- 6 Tbs Vegan Butter melted
Pumpkin Pie Filling
- 15 oz Pumpkin Puree 1 full can
- 3/4 C Coconut Milk from a can
- 3/4 C Brown Sugar
- 3 Tbs (24g) Cornstarch
- 1 tsp Cinnamon
- 1/2 tsp Ginger Powder
- 1/4 tsp Nutmeg
- 1/4 tsp Clove Powder
- 1/2 tsp Sea Salt
Vegan Whipped Cream
- 1 C Vegan Heavy Whipping Cream or Coconut Cream chilled
- 2 Tbs Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
For the Crust:
- Preheat oven to 350℉. Fill cupcake tin with cupcake liners. Set aside.
- In a food processor, blend the graham crackers into a fine crumb.
- Combine the crumbled graham crackers, cane sugar and melted vegan butter into a medium bowl. Stir until completely incorporated.
- Fill each cupcake liner with approx 1/4 C of graham cracker mixture. Use a small glass cup or rolling pin to tamp crust down and around the sides of each cupcake cup.
- Bake for 8 minutes. Set aside to cool. Meanwhile, prepare the filling.
For the Pumpkin Pie filling:
- In a large bowl or blender combine all of the filling ingredients at once.
- Make sure to whisk everything very well, until there are no lumps.
- Using a 2 oz scoop or 1/4 C fill each crust with pumpkin pie filling. Fill each crust to the very top.
- Bake for 20-25 minutes or until the edges of the filling just start to set.
- Cool at room temp for about 15 min. Then transfer pies to the fridge to continue to cool for about 1 hr to set up.
For the Whipped Cream:
- In a mixing bowl combine the vegan heavy whipping cream or coconut cream, powdered sugar and vanilla extract.
- With the whisk attachment whip on high. This should only take a couple of minutes. If it's looking too soft try adding more powdered sugar, one TBS at a time.
- Dollop onto the mini pumpkin pies and dust with cinnamon for decoration. Serve and enjoy!
- Keep mini pies chilled in a container in the fridge for 3-5 days. Add whipped cream to serve and keep chilled in a separate container.
I hope you will give these Mini Vegan Pumpkin Pies a try! They truly are the perfect best way to celebrate autumn and usher in the cozy season. Did you make this recipe? I would appreciate it if you could rate and review below. I love to see your bakes – tag @ritualpastry and #ritualpastrybakes . If you want more Harvest season baking check out these amazing Maple Brown Sugar Cookies .
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