Print

Mini Vegan Pumpkin Pies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Vegan Pumpkin Pies are bite-sized, dairy-free, and egg-free treats filled with warm spices and creamy pumpkin goodness — perfect for fall festivities, dessert trays, or a cozy anytime indulgence.

Ingredients

    • For the crust:
    • 1 1/4 cups all-purpose flour
    • 1/2 cup coconut oil or vegan butter, chilled
    • 1/4 tsp salt
    • 3–5 tbsp ice water

 

  • For the filling:
  • 1 cup canned pumpkin purée
  • 1/2 cup full-fat coconut milk or almond milk
  • 1/3 cup maple syrup or brown sugar
  • 1 1/2 tbsp cornstarch or arrowroot starch
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. In a bowl, mix flour and salt. Cut in coconut oil or vegan butter until crumbly. Add ice water 1 tbsp at a time until dough forms. Chill for 30 minutes.
  2. Whisk together pumpkin purée, coconut milk, maple syrup, cornstarch, spices, vanilla, and salt until smooth.
  3. Roll out dough and cut into circles to fit a muffin tin or mini tart pans. Press into each cup to form crusts.
  4. Spoon filling into each crust, nearly to the top.
  5. Bake at 350°F (175°C) for 25–30 minutes, until crust is golden and filling is set. Cool completely before serving.
  6. Top with coconut whipped cream or cinnamon if desired.

Notes

  • Use graham cracker crust for a no-roll option.
  • Swap coconut milk with oat or almond milk for variety.
  • Top with pecan crumble or drizzle maple syrup for extra flair.
  • Store in fridge up to 4 days; freeze for longer storage.

Nutrition

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