Mini Pumpkin Pies

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!

Vegan Pumpkin Pie

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…

How to make vegan pumpkin pie Vegan Pumpkin Pie Filling

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!

Vegan Pumpkin Pie Recipe Vegan Pumpkin Pie Crust

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 Pumpkin Pie

If you love this vegan pumpkin pie recipe…

Try my pumpkin cake, pumpkin pancakes, or pumpkin bread next!

5.0 from 2 reviews

Vegan Pumpkin Pie

Prep time
Cook time
Total time
This mini vegan pumpkin pie recipe is a delicious fall treat! Don't skip the final chilling of the pies, as it's necessary for them to fully set.
Recipe type: Dessert
Serves: 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 allspice
  • 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 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).
  3. 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).
  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 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


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Rate this recipe (after making it):  

  1. natalie

    love the texture and very easy! i made a graham cracker crust and added lots of pumpkin pie spice plus a bit more cinnamon and it was delicious.

  2. Anna F.

    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.

    • Jeanine Donofrio

      Hi Anna, I’m glad you both loved the pies!

  3. Linda

    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…

  4. NP

    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?

    • Jeanine Donofrio

      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).

  5. Alicia

    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)!!!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.