Fall is in full swing, and what better way to celebrate than by indulging in bite-sized delights that capture all the cozy flavors of the season? These Mini Vegan Pumpkin Pies are your new go-to dessert for every autumn gathering, from casual movie nights to festive holiday brunches. Soft, flaky crusts cradle a luscious pumpkin filling, kissed with warm spices that dance on your taste buds. Every little pie offers that perfect balance of sweet and spicy, with the hint of coconut and maple syrup weaving through each forkful. And best of all? They’re entirely plant-based, so you can share them with everyone at the table without missing out on dairy or eggs.
Whether you’re an experienced baker or brand-new to the world of vegan desserts, these mini pies are a breeze to whip up. With just 15 minutes of prep time, 20 minutes in the oven, and a 10-minute rest, you’ll have a platter of irresistible treats in under an hour. Each individual pie clocking in at around 180 calories makes them a playful indulgence that won’t derail your healthy-eating goals. As a beginner-friendly dessert, they invite you to experiment with extra ginger or nutmeg for a spicier kick or to swap in gluten-free crusts if needed. Get ready to fall in love with these festive morsels—your kitchen (and your taste buds) will thank you!
KEY INGREDIENTS IN MINI VEGAN PUMPKIN PIES
Before you dive into mixing bowls and baking sheets, let’s get acquainted with the superstar ingredients that make these mini pies sing. Each component plays a pivotal role, from adding creaminess to providing just the right hint of sweetness and spice. Once you have these on hand, you’ll be all set to create a dessert that’s as beautiful to look at as it is delicious.
- Canned pumpkin puree
Provides velvety texture and rich pumpkin flavor, forming the base of the filling and ensuring every bite is smooth and creamy.
- Coconut sugar
A natural, minimally refined sweetener that adds a subtle caramel note and depth, balancing the earthiness of pumpkin.
- Pure maple syrup
Imparts liquid sweetness and a hint of maple character, keeping the filling moist and perfectly sweet.
- Full-fat coconut milk
Brings luscious creaminess and a tropical nuance, making the filling silky without any dairy.
- Cornstarch
Acts as a thickening agent to ensure the filling sets beautifully, preventing it from becoming too runny.
- Pure vanilla extract
Enhances flavor complexity with aromatic warmth, rounding out the sweetness and spice.
- Ground cinnamon
Offers classic warmth and sweet spice, giving each mini pie that unmistakable pumpkin-pie taste.
- Ground ginger
Adds a gentle zing and peppery note that brightens the filling and complements the cinnamon.
- Ground nutmeg
Contributes a floral, slightly sweet aroma that elevates the overall spice blend.
- Ground allspice
Delivers hints of clove, cinnamon, and nutmeg, creating a multidimensional spice profile in every bite.
- Salt
Just a pinch to balance the sweetness and deepen all the flavors, ensuring nothing tastes flat.
- Vegan mini pie crusts
The vessel for your pumpkin mixture—flaky, tender, and perfectly sized for handheld enjoyment, whether store-bought or homemade.
HOW TO MAKE MINI VEGAN PUMPKIN PIES
Now that the ingredients are prepped and ready, let’s walk through the simple yet magical process of turning them into adorable, flavor-packed mini pies. Follow these steps, and you’ll have a tray of golden, spiced treats that look like they came from a gourmet bakery.
1. Preheat your oven to 350°F (175°C). This ensures even baking and that your crusts start to crisp up as soon as they hit the heat.
2. In a medium bowl, combine the canned pumpkin puree, coconut sugar, and maple syrup. Use a whisk or spatula to stir until well mixed, making sure the sugar dissolves slightly into the pumpkin.
3. Add the full-fat coconut milk and cornstarch to the mixture, stirring until the cornstarch is completely dissolved and no lumps remain. This step is crucial for a smooth, silky filling.
4. Pour in the pure vanilla extract, then sprinkle in the ground cinnamon, ginger, nutmeg, allspice, and a pinch of salt. Stir until the spices are fully incorporated, and the filling turns a warm, uniform color.
5. Arrange the vegan mini pie crusts on a lined baking sheet, leaving a little space between each one for even airflow.
6. Carefully spoon the pumpkin filling into each crust, filling them to the brim but taking care not to spill over the edges.
7. Bake in the preheated oven for 18–20 minutes, or until the filling is set (it should jiggle only slightly) and the crust edges are golden brown.
8. Remove the tray from the oven and allow the mini pies to cool in the pan for 10 minutes. This helps them firm up and makes transferring easier. Then move them to a wire rack to cool completely.
9. Serve chilled or at room temperature, perhaps with a dollop of coconut whipped cream on top for an extra indulgent finish.
SERVING SUGGESTIONS FOR MINI VEGAN PUMPKIN PIES
When it comes to presenting these mini vegan pumpkin pies, a few thoughtful touches can transform them from simple snacks into show-stopping desserts. Whether you’re hosting a fall dinner party, packing them in lunchboxes, or just treating yourself to a cozy evening bite, these ideas will elevate every single mini pie. Let your creativity shine by mixing and matching these suggestions to suit your style and occasion.
- Drizzle each pie with cinnamon-spiked coconut whipped cream, piping a small rosette on top for height and a decorative flourish. A light dusting of extra cinnamon or cocoa powder makes them look professionally finished.
- Create a maple caramel swirl by melting a touch of vegan butter with maple syrup and a pinch of salt, then carefully spooning a small spiral over the cooled pies. The sweet-salty combination will keep guests coming back for more.
- Serve them alongside a warm spiced latte or chai. The hot beverage will contrast beautifully with the cool, creamy pies, creating a harmonious balance of temperatures and flavors.
- Place the minis on a festive platter lined with autumn leaves or a seasonal napkin. Garnish the board with cinnamon sticks, star anise, or whole nutmeg for an inviting, harvest-inspired display that’s as pretty as it is tasty.
HOW TO STORE MINI VEGAN PUMPKIN PIES
Once you’ve baked your batch of mini vegan pumpkin pies, you might find yourself craving more than you can eat in one sitting. Proper storage ensures each pie retains its delightfully smooth texture and vibrant spice flavors, even days later. By following these methods, you’ll keep your treats fresh and delicious for everyone to enjoy.
- Refrigeration in an airtight container
Allow the mini pies to cool completely before placing them in a sealed container. Store in the fridge for up to 4 days to maintain the integrity of the filling and prevent the crust from becoming soggy.
- Freezing individual portions
For longer storage, wrap each cooled pie in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving or enjoy them partially frozen for an ice-cream-like texture.
- Layering with parchment paper
If stacking multiple pies in one container, place a small square of parchment or wax paper between layers to prevent sticking. This keeps the crusts intact and the filling pristine.
- Room-temperature short-term storage
If you plan to serve within 24 hours, store the pies at room temperature in a cool, dry spot, covered lightly with a clean kitchen towel. This method works best when the ambient temperature is below 70°F (21°C).
CONCLUSION
What began as a simple idea—miniaturizing the classic pumpkin pie into bite-sized, vegan-friendly portions—has blossomed into one of the most charming and delicious fall recipes around. From gathering your canned pumpkin puree, coconut sugar, and the rest of the spice brigade to watching those crusts turn a beautiful golden hue, every step is infused with warmth and delight. These little pies are perfect for beginning bakers, requiring only a handful of steps and everyday pantry staples. With short preparation, baking, and rest times, you’ll find yourself reaching for this recipe again and again whenever the season calls for something sweet and spiced.
Feel free to print and save this article for future fall gatherings, cozy evenings by the fireplace, or anytime you need a plant-based treat that everyone will rave about. Below, you’ll find an FAQ section to help troubleshoot any questions you might have, whether it’s about adjusting spices or nailing that perfect pie crust. If you give these Mini Vegan Pumpkin Pies a try, please drop a comment, share your tips, or ask any questions you have. I can’t wait to hear how your kitchen adventures unfold and how you personalize these delightful little desserts. Happy baking!
Mini Vegan Pumpkin Pies
Description
Each mini pie bursts with the rich flavors of pumpkin and warm spices, all nestled in a flaky vegan crust. A festive dessert that everyone will love!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a medium bowl, combine the canned pumpkin puree, coconut sugar, and maple syrup. Stir until well mixed.
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Add the coconut milk and cornstarch to the mixture, stirring until the cornstarch is completely dissolved.
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Add the vanilla extract, cinnamon, ginger, nutmeg, allspice, and a pinch of salt. Stir until the spices are fully incorporated into the mixture.
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Place the vegan mini pie crusts onto a baking sheet.
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Carefully spoon the pumpkin filling into each mini pie crust, filling them to the brim.
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Bake in the preheated oven for 18-20 minutes, or until the filling is set and the crusts are golden brown.
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Remove from the oven and allow the mini pies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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Serve chilled or at room temperature, perhaps with a dollop of coconut whipped cream on top.
Note
- These mini pies are perfect for festive gatherings and are best made a day ahead to allow the flavors to meld together.
- If you prefer a spicier pie, add a little extra ginger or nutmeg to the filling.
- For a gluten-free version, ensure that the pie crusts used are gluten-free.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
