Mini Vegan Pumpkin Pies

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Mini Vegan Pumpkin Pies for a fall Thanksgiving treat

Friends, I have very important news:

1. I perfected COCONUT OIL pie crust!
2. I made pumpkin pie into MINIS.
3. It’s almost Thanksgiving.

Let’s bake!

Using a pastry cutter to cut coconut oil into other crust ingredients

In case you haven’t seen my resource page on how to make Coconut Oil Pie Crust, go there first for all my tips, methods, and step-by-step photos. Otherwise, proceed.

Blender with ingredients for Vegan Pumpkin Pie Filling

This recipe is simple, requiring 10 ingredients and easy-to-master methods!

Plus, there’s no specialty equipment involved – just a muffin tin, blender (or food processor or whisk), rolling pin, and pastry cutter (or fork).

I wanted to keep this recipe approachable so everyone could join the fun.

Using a rolling pin to roll out Coconut Oil Pie Crust

Can I tell you how excited I am that I figured out coconut oil pie crust? I tried several methods without success, all requiring to chill or freeze the coconut oil before adding to the crust. But it always made the dough rock hard, which resulted in a crust that was difficult to form and cracked. Oy!

But, in a moment of despair, I finally discovered you can just use coconut oil right out of the jar for a perfectly-flaky, easy-to-work-with crust that doesn’t taste like coconut in the final product! Three cheers for this happy kitchen accident.

Muffin tin filled with Coconut Oil Pie Crust for making Vegan Mini Pumpkin Pies

Once your mini crusts are formed, simply blend your filling ingredients, pour into your tins, and bake!

The real challenge? Waiting for them to cool. But trust me! It’s worth your patience. Make your coconut whipped cream to pass the time.

Muffin tin filled with Coconut Oil Crust and pumpkin pie filling for Mini Vegan Pumpkin PiesRows of our Mini Vegan Pumpkin Pies for a delicious Thanksgiving dessert recipeThese pies are PERFECT. They’re:

Mini
Flaky
Pumpkin-y
Tender
Sweet
Subtly spiced
Portable
Simple
& Delicious

Make these for Thanksgiving. Make these for fall parties. Make these for no reason at all, other than the fact that it’s November, the leaves are turning, and pumpkin pie is the best.

If you try this recipe, let us know how it goes! I love seeing your comments, ratings, and of course, your photos on Instagram with the hashtag #minimalistbaker. Cheers and happy baking, friends!

Taking a bite of a Mini Vegan Pumpkin Pie for the perfect fall dessert

Mini Vegan Pumpkin Pies

Easy, 10-ingredient mini vegan pumpkin pies with coconut oil crust! Naturally sweetened, simple to make, and so flaky and delicious! The perfect dessert for fall, especially Thanksgiving.
Author Minimalist Baker
Print
Mini Vegan Pumpkin Pies on a bright yellow background
5 from 18 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 (mini pies)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 2-3 Days

Ingredients

FILLING

  • 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield ~2 3/4 cups puree)
  • 1/4 cup Grade A maple syrup
  • 1/4 cup dark or light muscovado sugar (or sub organic brown sugar or coconut sugar)
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil or melted coconut oil
  • 2 1/2 Tbsp cornstarch or arrowroot starch
  • 1 3/4 tsp pumpkin pie spice*
  • 1/4 tsp sea salt

CRUST

  • 2 cups unbleached all-purpose flour
  • 1/2 tsp sea salt
  • 2/3 cup coconut oil (scoopable- not liquid* // or, use this crust instead)
  • 3-6 Tbsp ice cold water

Instructions

  • Preheat oven to 350 degrees F (174 C), and see notes about coconut oil before starting.
  • Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust flavor as needed (it shouldn’t need anything). Set aside.
  • To prepare crust, add flour and salt to a large mixing bowl and whisk to combine.
  • Next add coconut oil in spoonfuls (see photo) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
  • Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp (as original recipe is written // adjust if altering batch size).
  • Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
  • Roll out your dough into a circle about 1/4-inch thick, adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you’re aiming for 12 (as original recipe is written // adjust if altering batch size), and you should have more than enough dough.
  • Dust a large wooden cutting board (or other surface) with flour, and use a spatula to scoop on one circle at a time.
  • Lightly flour top of circle, then use your rolling pin to gently roll it out slightly larger and thinner - about 1.5 times its starting size. Be careful not to get it too thin or it will be difficult to work with.
  • Use your spatula to lift the crust, then use your hands to drape the crust into your muffin tin, allowing the edges to fold and curl over itself to accommodate its shape (see photo). Use your hands to carefully form the crust into the tins, being careful not to stretch the dough, but rather fold and push it down to meet the tin’s shape.
  • Repeat until all tins have been filled and most of the crust is used - reserve any leftover for future pies or other baked goods.
  • Pour filling into pie crusts a generous 3/4 full, and use a spoon to level the top. Bake at 350 degrees F (174 C) for 40-50 minutes, or until the crust is light golden brown and the filling appears golden brown and slightly cracked on top.
  • Remove from oven and let cool completely before serving - about 2-3 hours. Serve at room temperature, or transfer to a serving platter, loosely cover with plastic wrap, and chill in the refrigerator for 4-6 hours, or overnight. Will keep in the refrigerator for 2-3 days, though best when fresh.
  • Serve as is, or with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). These would also be amazing with my Brown Sugar Pecans!

Notes

*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
*Make sure your coconut oil is scoopable, not liquid. If it's too liquidy and pourable, set in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes-1 hour at room temperature. It should be consistently solid, not solid in some parts and liquid in others. This is key to getting the crust texture right. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place.)
*If you want to freeze this recipe, we recommend freezing the pie crust and putting the filling in the fridge – store separately. Then on the day of, bake as instructed.
*Nutrition information is a rough estimate calculated using the entire crust and filling and without additional toppings.

Nutrition (1 of 12 servings)

Serving: 1 mini pies Calories: 261 Carbohydrates: 30.5 g Protein: 3 g Fat: 15 g Saturated Fat: 11.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 127 mg Fiber: 2.3 g Sugar: 8.7 g

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  1. Melissa McClelland says

    Excellent treat! Quick, healthier pumpkin pie treat.. and the pie crust recipe is da’bomb!

  2. Melissa McClelland says

    My go-to pie crust recipe! simple and always perfection. (unless your summer temps melt your coconut oil) Highly recommend this beauty of a recipe.

  3. Julia says

    I love this recipe! I’ve found more success using puff pastry instead of the coconut oil pie crust, and I add more maple syrup & brown sugar to sweeten up the filling a bit. They’re super easy to make & taste delicious. I’m excited to bring these over to my in-laws for Christmas!

  4. Luisa Campos says

    Hi! Love your recipe and can’t wait to try this one. I have a question, if I want to make a full pie, how much time will it bake? I would love to recibe your answer. Thank you! <3

  5. Karen Rajan says

    Hello, I haven’t made this recipe yet but would love to! The only thing is that I would need to use gluten free flour. Would that work?
    Many thanks!
    Karen

  6. Liz says

    Can’t wait to try this!

    Do you think any other fillings would work with the crust? I’m specifically thinking of a sort of lemon tart filling….

  7. Kelli says

    I made these along with your coconut whipped cream and brown sugar pecans. Perfect amount of sweetness and just-right size. I’ll make these again and again. Thank you!

  8. Ash says

    Fantastic! Another perfect recipe. I’ve been marathon baking several of your recipes today for thanksgiving. Thank you!

  9. Kami says

    Could I use this recipe with any filling or would I have to adjust the temp and bake time? These look really good by the way, I’m planning on making them for Christmas!

  10. krysti murphy says

    Can you pre-bake/pre-make these and freeze 4 days before severing at thanksgiving? And then bring to room temp before eating?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I think you could freeze the pie crust and put the filling in the fridge – store separately. Then on the day of, or day before, bake as instructed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Yes you can! Form it into a ball, then wrap it in plastic and refrigerate the homemade pie crust for up to 3 days.

  11. Yulca says

    In the oven right now, can’t wait to try them. Replaced 3/4 cup of pumpkin puree with unsweetend apple & pear sauce, bc that’s what I had at hand. Smells delicious :)!

  12. Courtney says

    So so good!!! I have made these tarts countless times and every single time everyone raves about them! I have tried them with real pumpkin puree and canned pumpkin puree – and both options are great.

  13. Delfina says

    I’m making several of your recipes for the first time for this Thanksgiving (green bean casserole, coconut whipped cream, and this one). I’m not a great cook so hopefully they’ll turn out ok!

    For this recipe, can I make a full pie instead of making minis? I don’t have a mini cupcake pan. How would you adjust the cooking time/temp for a full pie?

  14. Stephanie says

    Thank you for the inspiration. I used this as a template and worked with what I had at my house. For some reason I ended up with 12 crusts and had to make another batch to accommodate the filling. I made the 2nd batch of crust with butter as I didn’t have enough coconut oil and you couldn’t tell the difference! My boyfriend actually asked me to make the crust again for another recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole! Check out previous comments for recommendations for making these gluten free!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Morgan, check out the recipe for vegan, gluten-free pumpkin pie to use as a reference if you’d like to avoid using all purpose flour but be mindful that I do use coconut oil in one and vegan butter in the other! I haven’t tried this recipe with almond flour so I can’t comment specifically on how it will turn out, sorry!

  15. Ai @ marecipes says

    This is a great thing to do and I am going to try it this weekend for sure! Thanks for the info!

  16. M says

    I made these beautiful things last night, and they are ssoooo delicious. We actually can’t stop eating them. And it was my first time making pie crust! Thank you for the amazing recipe!!

  17. Sarah says

    Thank you so much for this creative recipe. I ended up doing a vegan butter crust instead of coconut and made this today for Christmas Eve desserts. They are adorable and turned out fantastic! I absolutely love your site, the photography and amazingly good recipes.

    Thanks!

  18. Alejandra says

    I love your food photograpy! I found your website two days ago and I am loving and enjoying it.

    What is your yellow background? I love it.

    I joined and I’m following you!
    Love,
    Alejandra
    ?

  19. Jenni says

    I made these for Thanksgiving and they were so delicious. I don’t think anyone knew they were vegan. I had a little trouble making the crust for the minis- and I doubled the recipe- so on the second round I just put the crust in a regular pie pan. I must admit I have never made home made crust before. Anyway I will make these again with store bought crust or just do a regular size pie. And the coconut whip cream was a HUGE hit.

  20. simone says

    My sister recently became vegan and this recipe looks great. Would it be possible to make one big pie instead of multiple mini ones?

  21. Rocio says

    You are awesome! I love the simplicity of the recipes and your printable sheets.
    I will be baking the mini pumpkin pies!
    BTW I´ve tried to be vegan for a couple of times but haven´t succeeded. I kind of decided to be a flexitarian, as I don´t eat meat or dairy products but occasionally have chicken, eggs or fish. My meals consist mainly of whole plant-based foods. I am a health coach from IIN and own a small deli and organic shop (La gallina verde/The Green Hen) in a city called Querétaro, located in central Mexico. I have two boys and really enjoy cooking! Thanks for sharing your amazing creations and congratulations on your work. You´ve inspired me to create my own website, which I hope to launch before the year ends. It is not a food blog but more a healthy lifestyle resource for busy mums. Anyway, just wanted to say hi!
    Have a great week!

    Best Regards,

    Rocío Río de la Loza

  22. Dana says

    Hi again :-)
    What do you think about these little guys being made with Bob’s Red Mill 1:1 gluten free flour? These look amazing!!!

  23. Betsy says

    I made these a couple of days ago and loved them. My anti-pumpkin pie, wary of vegan desserts BF really loved them. Especially after they sat overnight (we couldn’t wait to try them). I made a second batch and rolled the crust out very, very thin, then covered them with tin foil while baking because I was worried the thin crusts would get too brown, and they were perfect. Really liked the thin-crust batch the best. I’m not a big pie crust person so it improved the pumpkin:crust ratio for me. The second batch also got a dollop of the coconut whipped cream. Delish. Making em for Thanksgiving. Thanks for a great recipe!

    • Gina says

      I like the idea of rolling the crust very thin and covering with foil. Did you cover the whole pie, filling and all? I made these mini pies–my first homemade pie crust ever. I think I over-processed and over-kneaded the dough, as they were very heavy. When I tried to roll thin, the edges cracked and were not pretty and round like the pictures. And that was the second batch! When I purchased the rolling pin and pastry board, the gal at the store said I must wrap the dough in plastic and refrigerate for at least half an hour. It was hard as a rock!! My filling also sunk and had a thick “film” on top (like the pudding of my youth). Not sure what that was about. They were tasty despite their look, and much better the following day. I am open for any suggestions and can’t wait to try them again.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        That is so bizarre! Sorry you had trouble, Gine. I definitely don’t recommend chilling this crust. It’s easiest to form when it’s unrefrigerated. As for the filling, I’ve made this pie filling many times over and had never had an issue except this last time for Thanksgiving, which led me to believe it was something with the pumpkin puree I bought! I tried it again with an organic, higher quality puree and it went over much better. Perhaps that could’ve been the issue? Glad they still tasted good! I hope it works out better next time!

        • Gina says

          That is funny that you mentioned the pumpkin. I usually use ‘Farmers Market’ brand Organic Pumpkin Purée in a 15oz can. This year Whole Foods only carried this product in aseptic (shelf stable) 16oz cartons. I wonder if the packaging made a difference. I have only ever made a whole pie (frozen crust), with a pumpkin/tofu blend. So this was all new to me and I wasn’t sure how it would or should turn out. Yes, refrigerating the dough was definitely not a step that works with this dough (haha). And I will get a pastry blender for next time. Thanks for your reply, beautiful photos, great recipes, and wonderful tips for novices (like me) and experienced cooks alike!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you could freeze the pie crust and put the filling in the fridge – store separately. Then on the day of, bake as instructed!

  24. Molly says

    Dana, though I use and love your recipes every week I was hesitant to try this crust. My husband wants a vegan pumpkin pie and crust that tastes like his moms non vegan version. I made these last night and he loved them the crust included!!! ( and I have tried a lot of different ones he hated the crusts on all of them so this is a big deal in our house) Yea!!! I am so excited to get your actual cookbook. My printer keeps running out of ink!
    Molly

  25. Elena says

    Hi Dana, I’m using the pie crust portion of this recipe to make hand held pumpkin pie pockets in the shape of pumpkins! (i.e. with a cookie cutter) I just wanted to give you some fan love. I’m a relatively new vegan, so whenever I’m craving one of my favorite dishes but am unsure of how to vegan-ize it, I consult your site and of course you have an amazing recipe that fits the bill. Thank you for all your hard work, and I look forward to whatever you cook up next!

  26. Jan says

    Hi, Dana! Thanks for all the awesome recipes. To date, I think I’ve made about eight things from your blog.

    Was wondering if you had any good ideas or are willing to make a recipe for vegan cranberry chutney! I think it’d be perfect for Thanksgiving.

    Thanks,
    Jan

  27. Jane says

    These look great; I was thinking about doing something similar, since last weekend I went to a pre-Thanksgiving get together with omnivores, and I wanted to bring a dessert for myself. I ended up making pumpkin hand pies with coconut oil crust, which traveled really well (I froze them and then baked them on site), but with pumpkin pie, I found, there’s a reason they’re always open–the crust-to-filling ratio was too much. That’s when the idea for cupcake-tin mini pies came to me, so I shouldn’t be surprised you thought of them, too!

    I did like the fact that I didn’t need any thickener/egg replacer for a hand pie, just lightly sweetened and spiced pumpkin puree. But your recipe is still simple, looks delish, and I can’t wait to try it!

  28. Sam ~ it doesn't taste like chicken says

    These are the cutest!! I love pumpkin pie, but didn’t think of making them into minis! Perfect for a Thanksgiving cocktail party…. now I think I have an excuse to host a Thanksgiving cocktail party. Haha!

  29. Stella @ Stellicious Life says

    These sound delicious, and everything is much cuter when mini :-)

    I’ve been making pie crust with coconut oil (and wholewheat or spelt or oat flour) for some time now and was pleasantly surprised that it isn’t crumbly without the butter.

    Can’t wait to make this recipe, I LOVE anything pumpkin, and love how these mini pies are just 2 bites/pie :-D

      • elizabeth says

        I did actually!! I made them for something I did today. I used the crust from that recipe with the filling from this one! They turned out great, the crust may have been a little too thick, but that was my fault. I was afraid of it crumbling so I think I over compensated. Also, the filling seemed to “shrink” (the best word I can think to describe it). The taste was great though, and they were a big hit! Thanks!

  30. Emilie @ Emilie Eats says

    Finally, a reliable coconut oil pie crust!! Dana, thank you for constantly gracing us with your knowledge and cooking abilities. My stomach is happy.

  31. Samantha says

    These look fantastic Dana! I’ll be baking these under the category of “just because it’s November” as Canadian Thanksgiving has already come and gone! Can’t wait to try these!

  32. kathryn - The Scratch Artist says

    Coconut oil crust…niiiiiice work! My mom can’t eat dairy and I’ve been figuring out ways to get a flaky authentic crust without butter. You’ve solved my problem (As long as it doesn’t end up tasting too coconut-y). So freaking cute too!

  33. Nicole @ Young, Broke and Hungry says

    Hip hip hooray for coconut oil pie crust! I have tried making it before with frozen coconut oil and the whole thing was a cracked mess. Can’t wait to make this version.

  34. Katrina @ Warm Vanilla Sugar says

    These seriously look dangerous. And they’re so cute!! I love a good small treat for when I’m craving sugar :)

  35. Emily | Robust Recipes says

    These mini pumpkin pies look so cute! And tasty! I want to stuff all of them in my face haha. Your coconut oil pie crust sounds interesting, I will have to give it a try. I am slowly becoming more confident with pie baking. :)

  36. Celeste @The Whole Serving says

    These look like a one bite dessert, I’d have to be careful not to eat too many. Ironically I’m making apple pumpkin tarts I’ll be sharing on my blog next week.

  37. Dani Mendocha | Styled Variety says

    These little pumpkin pies are so cute! I love that they’re vegan and filled with delicious ingredients :)

    Dani

    • Laura ~ Raise Your Garden says

      These pies are almost as cute as my 3-year-old. I said almost!!!! But her eating these…okay, that’s gonna be pretty cute. I love experimenting with different crusts. Never have used coconut oil this way before!!! Will try.