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mini vegan pumpkin pies
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Mini Vegan Pumpkin Pies

The perfect autumnal treat! These mini vegan pumpkin pies are delicious and easy to make. When you just crave a little taste of pumpkin pie before the holidays, these hit the spot!
Keyword fall baking, mini pumpkin pie, vegan pumpkin pie
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings 12

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.