Mini Pumpkin Pies (Easy + Vegan!)

There’s something truly magical about the smell of pumpkin pie baking, isn’t there? For me, it instantly brings back memories of crisp autumn days and cozy family gatherings. I’ve always loved the classic, but sometimes you want something just a little bit special, a little bit easier to share. That’s exactly why these Mini Pumpkin Pies (Easy + Vegan!) have become a staple in my kitchen. They’re perfectly portioned and absolutely delicious, making them a holiday favorite or just a sweet treat any time of year.

Why You’ll Love This Mini Pumpkin Pies (Easy + Vegan!)

• Super Easy: No complex crust-making or fussy techniques needed here. Just mix and bake!
• Perfectly Portioned: Each mini pie is a delightful individual treat, great for parties or dessert platters.
• Creamy & Flavorful: The filling is wonderfully smooth and packed with warm pumpkin spice goodness.
• Vegan-Friendly: Made with plant-based ingredients, so everyone can enjoy a slice (or two!).

Ingredients You’ll Need

• Pumpkin Purée: Make sure you grab pure pumpkin purée, not pumpkin pie filling! The pie filling has added sweeteners and spices, which would throw off the balance of this recipe.
• Full-Fat Coconut Milk: This is key for achieving that rich, creamy texture in our vegan filling. Don’t use light coconut milk; you need the fat content for the best results.
• Brown Sugar & Maple Syrup: Our dynamic duo for sweetness! Brown sugar adds a lovely molasses note, while maple syrup brings a subtle, earthy sweetness that pairs beautifully with pumpkin.
• Cornstarch: This is our secret weapon for thickening the filling. It ensures your mini pies set up perfectly without any eggs.
• Vegan Tart Shells: Using frozen, pre-made vegan tart shells makes this recipe incredibly easy. You can also use your favorite homemade vegan pie crust if you’re feeling ambitious!

How to Make Mini Pumpkin Pies (Easy + Vegan!) Step by Step

First things first, let’s get that oven warmed up! You’ll want to preheat it to 350°F (180°C). While it’s heating, go ahead and arrange your frozen tart shells on a baking tray. No need to thaw them – straight from the freezer to the tray is perfect!

Next, we make the star of the show: the creamy pumpkin filling. This is where the magic happens! Grab your blender or a large bowl. Add in the pumpkin purée, full-fat coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Now, blend or whisk it all together until it’s super smooth. You want absolutely no lumps here.

Once your filling is ready, spoon it carefully into your tart shells. Fill them right up to the top! Don’t worry if it seems like a lot; the filling will set beautifully. You should get about 20-22 mini pies from this batch. Pop them into your preheated oven and bake for 24 to 28 minutes. You’re looking for the tops to puff up slightly and get a little darker around the edges. A few small cracks are totally fine! The centers might still look a bit soft, but they’ll firm up as they cool.

My Top Tips for Success

• I always use full-fat coconut milk: Don’t try to substitute with light coconut milk; the full-fat version is essential for that rich, creamy texture.
• Trust me on the chilling time: These pies need at least 2 hours, or even better, overnight, in the fridge to set properly. Don’t rush this step!
• For extra smooth filling: If you’re using a whisk instead of a blender, make sure to whisk vigorously until there are absolutely no cornstarch lumps.
• Don’t overbake: The filling will continue to set as it cools, so it’s okay if the centers still look a little soft when you pull them out of the oven.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of pumpkin purée: This is a big one! Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor balance of this recipe. Always use pure pumpkin purée.
• Not chilling long enough: If you cut into your pies too soon, the filling might be too soft. Give them ample time in the fridge to set up properly.
• Using light coconut milk: The fat in full-fat coconut milk is crucial for the creamy, rich texture of the filling. Light coconut milk will result in a thinner, less satisfying pie.
• Overfilling the tart shells: While you want to fill them to the top, be careful not to let the filling spill over, which can make them stick to the baking tray.

How to Store Mini Pumpkin Pies (Easy + Vegan!)

• Fridge: Store cooled and chilled pies in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Once fully cooled and set, you can freeze individual mini pies (without whipped cream) in an airtight container for up to 1 month. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I make these gluten-free?

Yes, absolutely! Just ensure your vegan tart shells are also gluten-free. The filling itself is naturally gluten-free.

Can I prepare the filling ahead of time?

You can prepare the filling up to 1 day in advance and store it covered in the refrigerator. Give it a good whisk before filling the tart shells.

What if I don’t have pumpkin pie spice?

You can make your own! Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Use 2 teaspoons of this blend.

Do I have to use a blender for the filling?

While a blender gives the smoothest result, you can use a large bowl and a whisk. Just ensure you whisk thoroughly to eliminate any lumps, especially from the cornstarch.

Can I use a different type of plant milk?

For the best texture and richness, full-fat coconut milk is highly recommended. Other plant milks might result in a less creamy, thinner filling.

I hope these Mini Pumpkin Pies (Easy + Vegan!) bring a little extra warmth and sweetness to your day. They’re such a delightful treat, and knowing they’re plant-based makes them even better! If you give them a try, I’d absolutely love to hear how they turned out for you. Happy baking!

Print