This mini vegan pumpkin pie recipe gets rich depth of flavor from maple syrup and warming spices. Make a big batch for your next fall gathering!
I’ve always had an affinity for mini things – mini frittatas, mini apple crisps, mini stuffed peppers. Today, I’m sharing my latest mini obsession: vegan pumpkin pie! Warmly spiced and naturally sweetened with maple syrup, these delectable treats are perfect for fall entertaining. First, they’re intended to be made ahead, as the baked pies need to chill for at least an hour to set. Second, they’re adorable! Fill a tray with bite-sized vegan pumpkin pies dotted with coconut cream and toasted pecans, and you have a guaranteed party hit.
My Vegan Pumpkin Pie Filling
I set out to make a vegan pumpkin pie filling that didn’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…
My Mini Vegan Pumpkin Pie Crust
Because I’m not a fan of vegan butter substitutes, I used this coconut oil pie crust recipe, by Gena for Food 52. 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. They would be adorable on a dessert platter at any fall gathering!
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!
If you love this vegan pumpkin pie recipe…
Try my pumpkin cake, pumpkin pancakes, or pumpkin bread next!
Vegan Pumpkin Pie
- 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 allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- optional - 2 more teaspoons maple syrup
- this recipe for vegan pie dough
- Crushed pecans, for garnish
- Coconut cream or whipped topping of choice
- 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).
- In a small (unheated) saucepan, combine the almond milk and corn starch. Whisk until combined and all lumps are incorporated. Add the 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).
- Turn the heat off and 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).
- Set aside, and let cool to room temp. (chill in the fridge if you're not going to assemble pies right away).
- 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).
- 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.
- Garnish with coconut cream and a dusting of cinnamon.
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 vegetarian.about.com. Link found via minimalistbaker.com.
I just love every single thing about this post!
thanks Ashley 🙂
The mini pies are adorable! I might not be vegan but I would take this over any milk based pie any day.
Mini pies are my fave! And I love how simple your pie filling is–awesome.
your images are gorgeous! very creative approach to pumpkin pie.
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?
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).
These sound great! Mini pies are the cutest.
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.
aw, thank you… hope you like!
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!
Thanks, I try! although I do love random ingredients from time to time 🙂
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!
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 🙂
Using coconut oil in the crust sounds amazing. I think mini pies always taste the best!
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!
thanks Tieghan, hope you like 🙂
Those mini pies are just adorable. I want one for breakfast tomorrow.
thanks, I actually ate one for breakfast as I was writing this post 🙂
I can never get enough of your beautiful pictures.
thanks Kathy!
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.
just regular granulated sugar worked great too.
Thanks so much! I’m very excited to try this recipe!
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!
Beautiful photos! These look wonderful! Could eat them all up right now!
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?!
I, myself, have eaten too many pies already because of this post.
These are so cute! I love recipes like this because they always impress non-vegans! 🙂
I freaking LOVE THESE.
Sorry to scream.
Yay! I love the idea of nut-free filling. Thank you x
These mini pumpkin pies look so cute! A beautiful fall dessert.
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!
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.
I love this! Could this be baked in ramekins? Also, how would this be converted to make an 8-9″ pie? Thanks!
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.
سلام من مریم هستم از ایران .خیلی ممنون عاااااااااالی بود very very gooooooood -exelent
hi tanks my good friend – my name is maryam from iran (asia ) . i love cooking . go up my website . i wille happy
These look adorable! Happy Nesting.
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
Hi Kimberly, coconut whip! (here’s the recipe: http://www.loveandlemons.com/2013/02/16/carrot-muffins-coconut-whip/)
The mini pies look great. I live in Canada and was wondering where to get the mini pie tins?
Hi Penny, I got them from Williams Sonoma, here’s the link: http://www.williams-sonoma.com/products/tartlet-pan/?cm_src=AutoRel
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!
I covered them loosely with foil.
Happy hosting!
I wonder if you could use Coconut milk instead of almond milk?
I haven’t tried it, but I’m thinking it would work…
the pie crust – can I use Gluten Free AP flour in place of the white flour????
I haven’t tried it so I can’t say for sure (if you try it, let me know how it works out 🙂
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 🙂
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?
Hi Pinar – I haven’t tried either variation so I’m not sure if the filling would thicken the same…
Hi, so if I make these in a regular pie plate. How long should I leave them in the oven for?
Hi, so if I make these in a regular size pie crust. How long should I leave them in the oven for?
Hi Vanessa, I’m not sure this filling is thick enough to work in a full sized pie. I’ve had my eye on this recipe at Food 52 that you might want to check out: https://food52.com/recipes/19560-you-won-t-believe-it-s-vegan-pumpkin-pie
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??
Hi Amanda – I haven’t tried making these with coconut milk yet but check out this post with a few vegan pumpkin pie variations: http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/
Added some firm tofu (pureed) to saucepan and it worked perfectly.
great idea – thanks for letting me know! So glad it worked out 🙂
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.
I’m so sorry to hear this one didn’t work out for you..
Hi,
Did anyone try stevia or coconut sugar in place of the maple syrup with success?
Also, how about arrowroot instead of corn starch?
thanks!
Hi, I haven’t tried either in this particular recipe, but let me know if you give it a go…
great recipe! My daughter adapted it very slightly – https://www.flickr.com/photos/16176711@N02/23036494869/
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)!!!
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).
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…
Made these for Pi Day, and I’ll admit I was a little hesitant going in. My only change was I used whole milk instead of almond milk, and normal whipped cream instead of coconut cream, since that’s what I had on hand. Took a LOT of whisking for it to thicken (like 15+ minutes), but it worked eventually! The end result was amazingly delicious and my husband scarfed it down, raved about them, and made me promise to make more.
Hi Anna, I’m glad you both loved the pies!