Mini Pumpkin Pies (Easy + Vegan!)
These delightful mini pumpkin pies are incredibly easy to make, vegan-friendly, and perfect for sharing with their creamy, warmly spiced pumpkin filling.
- Prep Time: 15
- Cook Time: 28
- Total Time: 163
- Yield: 20-22 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1¾ cups pumpkin purée
- ¾ cup full-fat coconut milk
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 20 – 22 frozen vegan tart shells 3-inch size
- Dairy-free whipped cream for topping optional
Instructions
- Preheat the oven to 350°F (180°C).
- Arrange the frozen tart shells on a baking tray; no need to thaw them.
- (Optional, if using homemade crust) Roll out your dough and cut into circles about 3½–4 inches wide to fit a muffin tin.
- Press the homemade crust circles into lightly greased muffin wells.
- In a blender or large bowl, combine the pumpkin purée, full-fat coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt.
- Blend or whisk the mixture until it is completely smooth.
- Spoon the filling evenly into the tart shells, filling them to the top.
- Bake for 24 to 28 minutes, or until the tops are puffed and slightly darker around the edges.
- Remove from oven and let the pies cool completely at room temperature.
- Transfer the cooled pies to the fridge to chill uncovered for at least 2 hours or overnight, until fully set.
- Just before serving, top with dairy-free whipped cream if desired.
- Serve and enjoy!
Notes
Ensure you use pure pumpkin purée, not pumpkin pie filling.
Full-fat coconut milk is crucial for the creamy texture; do not substitute with light coconut milk.
Allow adequate chilling time (at least 2 hours) for the pies to set properly.
Do not overbake; the filling will continue to firm up as it cools.
Find it online: https://sweetcraftrecipes.com/mini-pumpkin-pies-easy-vegan/