Mini Vegan Pumpkin Pie

vegan mini pumpkin pies /

Happy fall, we’re making pie today! And not just any pie… mini pies. Monday mini pies. A nice little (naturally sweetened) sugar rush to start the week.

I set out to make a vegan pumpkin pie filling that doesn’t require soaking nuts or dragging out the blender. This filling – made of almond milk, corn starch, maple syrup and pumpkin – whisks together in just a few minutes. Thick & creamy, sans the cream…

vegan mini pumpkin pies / vegan mini pumpkin pies /

I used this pie crust recipe, by Gena for Food 52. I love how it’s made with coconut oil instead of vegan butter substitutes. I used half white flour, half spelt flour and it turned out great. I rolled the dough into mini tart pans because that seemed like the cute and easy way to go. You could also make these in a regular muffin tin. I made the teeny ones (pictured above), in a mini muffin tin.

vegan mini pumpkin pies / vegan mini pumpkin pies /

Of course, the worst part about pumpkin pie is waiting for it to chill. I can’t help you there. Have some patience and enjoy pie the next day!

vegan mini pumpkin pies /

vegan mini pumpkin pies
Serves: approx. 6-8 3-inch mini pies
for the filling:
  • 1 cup original Almond Breeze Almond Milk
  • 3 tablespoons corn starch
  • ¼ cup maple syrup
  • 1 cup canned pumpkin puree
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon alspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • optional - 2 more teaspoons maple syrup
for the pies:
  1. Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you're not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it'll become more pliable).
  2. In a small (unheated) saucepan, combine almond milk, corn starch. Whisk until it's combined and all lumps are incorporated. Add maple syrup, then bring to a simmer over low to medium-low heat. Whisk continuously until the mixture thickens and looks like the above photo. (about 2 minutes).
  3. Turn the heat off, whisk in the pumpkin puree, coconut oil, vanilla, spices, salt, and a little bit more maple syrup. (Taste and adjust spices & sweetness if you want to).
  4. Set aside, and let cool to room temp. (chill in the fridge if you're not going to assemble pies right away).
  5. Roll/form pie dough into mini tart pans, regular muffin pans, or mini muffin pans. (note - mini muffin pans are the easiest - just use your fingers to press a small ball of dough into each muffin cup - you will have delicious 2-bite pies).
  6. In a 350 degree oven, pre-bake dough for 8-12 minutes or until it's just barely not raw. Remove from oven, let cool slightly, then spoon in the filling and sprinkle with a few crushed pecans. Bake for an additional 5-10 minutes until the top sets & turns darker orange. Remove, let cool, and refrigerate for 8-24 hours until fully chilled and set.
  7. Garnish with coconut whip cream and a dusting of cinnamon.
You can sub fresh pumpkin or sweet potato for the canned puree - cook it and mash it first - then puree the final filling in a food processor to smooth the mixture before filling the pies. Use slightly less than 1 cup of fresh mash, because it's thicker and less watery than canned puree.

This filling recipe is intended for mini pies (which are more fun anyway). It is not quite thick enough to set firmly within a full-sized pie.

For a gluten free version: Skip the crust. Crush up lots of pecans with brown sugar, cinnamon, and a bit of coconut oil and make a parfait.


milky cornstarch concept inspired by this recipe from Link found via

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Ashley from on said:

    I just love every single thing about this post!

    • jeanine from on said:

      thanks Ashley 🙂

  2. The mini pies are adorable! I might not be vegan but I would take this over any milk based pie any day.

  3. Mini pies are my fave! And I love how simple your pie filling is–awesome.

  4. Leah from on said:

    your images are gorgeous! very creative approach to pumpkin pie.

  5. i have been dreaming and searching frantically for a recipe like this because this weekend I spent most of my evening making homemade pumpkin puree. quick question – do you think maple syrup can be substituted with honey?

    • jeanine from on said:

      hmm, probably? I’m not sure if honey would be too sticky or gummy or have too strong of a honey flavor? (I think maple and pumpkin complement each other so perfectly which is why I went that route).

  6. Pang from on said:

    I always love your pics and your recipes, and this one in particular, I just added to my MUST MAKE list…. Love everything about this blog.

    • jeanine from on said:

      aw, thank you… hope you like!

  7. Maria Tadic from on said:

    This looks so good! It’s nice that it isn’t one of those time intensive, random ingredient vegan recipes. Makes it easy for me! Will definitely try!

    • jeanine from on said:

      Thanks, I try! although I do love random ingredients from time to time 🙂

  8. These are adorable! I love the simplicity of the filling, and the fact that you’ve used coconut oil in the crust. I’d have to go for the gluten free parfait but I’m wondering if a GF baking mix would work in substitution for the flour… might have to do a little experiment!

    • jeanine from on said:

      Hi Angela,

      I’m really not sure – it’s already less pliable than regular crust (made with butter)… so I definitely think subbing in gf flour would be a challenge. If you try, let me know!

      I have a nut crust recipe that I’m working on (I just haven’t tried it with this pumpkin filling yet). I will definitely post it here once I have it worked out 🙂

  9. Gaby from on said:

    Using coconut oil in the crust sounds amazing. I think mini pies always taste the best!

  10. Tieghan from on said:

    So much about this is amazing! The pumpkin filling that is so incredibly simple and whole, the coconut oil pie crust (making this for sure!) and the cute mini shapes! Happy fall is right! These are awesome and I am hoping to make them for Thanksgiving!

    • jeanine from on said:

      thanks Tieghan, hope you like 🙂

  11. Kathryne from on said:

    Those mini pies are just adorable. I want one for breakfast tomorrow.

    • jeanine from on said:

      thanks, I actually ate one for breakfast as I was writing this post 🙂

    • jeanine from on said:

      thanks Kathy!

  12. Katie on said:

    So happy to find a vegan pie crust recipe with out fake butter! Is there anything I might be able to replace the maple syrup with? I’m just not a maple lovin’ kind of gal.

    • jeanine from on said:

      just regular granulated sugar worked great too.

      • Katie on said:

        Thanks so much! I’m very excited to try this recipe!

  13. dana from on said:

    Oh mama, I want! I have another take on vegan pumpkin pie coming soon but I may have to whip up a batch of yours in the meantime. Love!

  14. Beth Young from on said:

    Beautiful photos! These look wonderful! Could eat them all up right now!

  15. Meaghan from on said:

    So great to see a vegan recipe without tofu nonsense in it!
    And pumpkin with coconut whip…. How many pies is it safe to eat BEFORE the holidays arrive?!

    • jeanine from on said:

      I, myself, have eaten too many pies already because of this post.

  16. Jenni from on said:

    These are so cute! I love recipes like this because they always impress non-vegans! 🙂

  17. flicka from on said:

    Yay! I love the idea of nut-free filling. Thank you x

  18. Sini from on said:

    These mini pumpkin pies look so cute! A beautiful fall dessert.

  19. Sarah on said:

    Hi! When you say original almond milk, I assume that means it is not the unsweetened variety? Does it matter if you use unsweetened almond milk or not?

    Thank you kindly!

    • jeanine from on said:

      Hi Sarah,

      Yep, I meant unsweetened… you can use sweetened if you want, it would be fine in this recipe. You probably won’t need to add the extra maple syrup at the end like I did.

  20. Mae on said:

    I love this! Could this be baked in ramekins? Also, how would this be converted to make an 8-9″ pie? Thanks!

    • jeanine from on said:

      Hi Mae!

      The filling is not super firm, so I recommend making them into pretty shallow pies (not taller than say 1 inch – for a good crust to filling ratio). You could press them into ramekins, but I would press the crust only about that high.

      I wouldn’t really recommend these as larger pies – I made these specifically to work as individual minis so I don’t think the filling would firm up enough to slice well.

  21. maryam from on said:

    سلام من مریم هستم از ایران .خیلی ممنون عاااااااااالی بود very very gooooooood -exelent

  22. maryam from on said:

    hi tanks my good friend – my name is maryam from iran (asia ) . i love cooking . go up my website . i wille happy

  23. thefolia from on said:

    These look adorable! Happy Nesting.

  24. Kimberly Wiggins on said:

    Hi! What did you use for the whipped topping? It looks great and I haven’t yet found a good vegan whipped topping. Thanks for any reply! Kimberly

  25. Penny on said:

    The mini pies look great. I live in Canada and was wondering where to get the mini pie tins?

  26. alicia on said:

    Wonderful recipe, I’m excited to start today! I’m vegetarian, my husband vegan and I’m hosting Christmas for the first time. My only question: as they wait in the fridge for 24 hrs, should they be covered you think or just open air is fine? Thanks so much!

    • jeanine from on said:

      I covered them loosely with foil.

      Happy hosting!

  27. Janet on said:

    I wonder if you could use Coconut milk instead of almond milk?

    • jeanine from on said:

      I haven’t tried it, but I’m thinking it would work…

  28. karen on said:

    the pie crust – can I use Gluten Free AP flour in place of the white flour????

    • jeanine from on said:

      I haven’t tried it so I can’t say for sure (if you try it, let me know how it works out 🙂

  29. snowflake on said:

    Hi, I made these yesterday and they are amazing! Loved the coconut whip and the coconut oil crust. So much healthier than using margarine. I replaced the maple syrup with agave nectar as it’s all I had in the house. Can’t wait to have one for breakfast with a cuppa 🙂

  30. Pinar on said:

    Recipe looks amazing! I’m going to try this. But how can I substitute coconut oil (margarine or sunflower oil?) And can I substitute almond milk with rice milk?

    • jeanine from on said:

      Hi Pinar – I haven’t tried either variation so I’m not sure if the filling would thicken the same…

  31. Vanessa Visser on said:

    Hi, so if I make these in a regular pie plate. How long should I leave them in the oven for?

  32. Vanessa Visser on said:

    Hi, so if I make these in a regular size pie crust. How long should I leave them in the oven for?

  33. Amanda on said:

    Ah! Help! Trying to make this for my kids for Thanksgiving but I can’t use Almond milk due to allergies. Neither coconut nor flax milk thicken! Any ideas??

  34. Amanda on said:

    Added some firm tofu (pureed) to saucepan and it worked perfectly.

    • jeanine from on said:

      great idea – thanks for letting me know! So glad it worked out 🙂

  35. Johanna from on said:

    I’m sorry to say this recipe was a major disappointment. I have a lot of pie, and pumpkin pie, experience and had my doubts as I went along. The end result was inedible. Sorry to say that.

    • jeanine from on said:

      I’m so sorry to hear this one didn’t work out for you..

  36. aubspl on said:


    Did anyone try stevia or coconut sugar in place of the maple syrup with success?
    Also, how about arrowroot instead of corn starch?


    • jeanine from on said:

      Hi, I haven’t tried either in this particular recipe, but let me know if you give it a go…

  37. Alicia on said:

    LOVE this recipe! Made them last Christmas, and making them again this year. The best pumpkin pie recipe I have found by far (mini or not)!!!

  38. NP on said:

    Hello! Was making this but the almond milk, corn starch and maple syrup was not thickening at all. I even added a bit more starch but nothing, still watert. Any ideas on why?

    • Hello, I would try sprinkling in a little bit more starch and try whisking a little longer until it thickens, maybe turn your heat up a tad? (but not so much that it burns).

  39. Linda on said:

    Sadly these were a disaster. I made them in mini muffin tins but the crust never cooked through. Then when I put them into the refrigerator to set the filling they became tiny little hockey pucks! So disappointed…

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