Mini Vegan Pumpkin Pies

Mini Vegan Pumpkin Pies are one of my favorite fall-inspired treats to make when I want all the warm, cozy flavors of classic pumpkin pie in a cute, individual size. These little pies have a spiced, creamy pumpkin filling and a tender, flaky vegan crust — perfect for sharing, portion control, or just enjoying a bite of holiday flavor any time of year.

Why You’ll Love This Recipe

I love this recipe because it’s completely dairy-free, egg-free, and still delivers everything I expect from a traditional pumpkin pie — rich texture, balanced spices, and that sweet pumpkin goodness. These mini pies are ideal for parties, dessert trays, or when I want a quick treat that feels festive without needing to bake a full pie.

Ingredients

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

For the crust:

• All-purpose flour
• Coconut oil or vegan butter, chilled
• Salt
• Ice water

For the filling:

• Canned pumpkin purée (not pumpkin pie filling)
• Coconut milk or almond milk
• Maple syrup or brown sugar
• Cornstarch or arrowroot starch (for thickening)
• Pumpkin pie spice
• Cinnamon
• Vanilla extract
• Pinch of salt

Directions

1. Make the crust:
   I combine flour and salt in a bowl, then cut in the cold coconut oil or vegan butter until crumbly. I add ice water a tablespoon at a time, mixing until the dough holds together. I chill it for 30 minutes.
2. Prepare the filling:
   I whisk together pumpkin purée, coconut milk, maple syrup, cornstarch, pumpkin pie spice, cinnamon, vanilla, and salt until smooth and creamy.
3. Assemble the mini pies:
   I roll out the chilled dough and cut circles to fit into a muffin tin or mini tart pans. I gently press each round into the tin to form little crusts. Then, I spoon in the pumpkin filling until nearly full.
4. Bake:
   I bake the pies at 350°F (175°C) for 25–30 minutes, until the crust is golden and the filling looks set. I let them cool completely so the filling can firm up.
5. Serve:
   I top them with coconut whipped cream or a dusting of cinnamon before serving, if I want a little extra flair.

Servings and timing

This recipe makes about 10–12 mini pies and takes about 1 hour total, including baking and prep time (plus cooling time).

Variations

Sometimes I use a graham cracker crust for a no-roll shortcut. I’ve also added a pecan crumble topping for crunch, or swapped the coconut milk for oat milk for a slightly different flavor. For added sweetness, I drizzle maple syrup or vegan caramel over the top before serving.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. These mini pies taste great cold or at room temperature. If I want to warm them slightly, I pop them in the oven at 300°F for a few minutes. They also freeze well — I just thaw them in the fridge overnight.

FAQs

Can I use store-bought pie crust?

Yes — I use a vegan-friendly pre-made crust and cut it to fit mini tins. It’s a great time-saver.

Can I make these gluten-free?

Absolutely — I substitute the flour in the crust with a gluten-free blend, or use gluten-free graham crackers for the base.

What can I use instead of coconut milk?

I like almond milk, oat milk, or cashew cream for a creamy filling. Just make sure it’s unsweetened and not too watery.

How do I know when they’re done?

The filling should look set and not jiggle when you gently shake the pan. It will firm up more as it cools.

Can I make them ahead of time?

Yes — I often make them a day in advance and store them in the fridge until ready to serve.

Conclusion

Mini Vegan Pumpkin Pies are the perfect little bites of fall — rich, spiced, and made with simple plant-based ingredients. They’re easy to make, fun to serve, and packed with pumpkin pie flavor in a personal-sized package. Whether I’m baking for the holidays or just craving something cozy, these mini pies always hit the spot.

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