Vegan Pumpkin Pie

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 1 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.
Author:
Recipe type: Dessert
Serves: 6-8 3-inch mini pies
Ingredients
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:
Instructions
  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.
Notes
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.

 

almondbreeze

milky cornstarch concept inspired by this recipe from vegetarian.about.com. Link found via minimalistbaker.com.

70 comments

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Rate this recipe (after making it):  

  1. Ashley from edibleperspective.com
    10.28.2013

    I just love every single thing about this post!

    • jeanine
      10.29.2013

      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 georgiapeachonmymind.com
    10.28.2013

    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
      10.28.2013

      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 doingso.com
    10.28.2013

    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
      10.29.2013

      aw, thank you… hope you like!

  7. 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
      10.29.2013

      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
      10.28.2013

      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 whatsgabycooking.com
    10.28.2013

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

  10. Tieghan from halfbakedharvest.com
    10.28.2013

    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
      10.29.2013

      thanks Tieghan, hope you like 🙂

  11. Kathryne from cookieandkate.com
    10.28.2013

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

    • jeanine
      10.29.2013

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

  12. Katie
    10.28.2013

    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
      10.29.2013

      just regular granulated sugar worked great too.

      • Katie
        10.29.2013

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

  13. dana from minimalistbaker.com
    10.29.2013

    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 mozzarelladiaries.blogspot.it
    10.29.2013

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

  15. Meaghan from vegpod.com
    10.29.2013

    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
      10.29.2013

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

  16. Jenni from wellnessbyjenni.com
    10.29.2013

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

  17. flicka from houseofflicka.tumblr.com
    10.30.2013

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

  18. Sini from myblueandwhitekitchen.com
    11.01.2013

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

  19. Sarah
    11.03.2013

    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
      11.03.2013

      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
    11.04.2013

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

    • jeanine
      11.04.2013

      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 ashpazkhoneyeman.persianblog.ir
    11.05.2013

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

  22. maryam from ashpazkhoneyeman.persianblog.ir
    11.05.2013

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

  23. These look adorable! Happy Nesting.

  24. Kimberly Wiggins
    11.17.2013

    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
    12.10.2013

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

  26. alicia
    12.23.2013

    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
      12.23.2013

      I covered them loosely with foil.

      Happy hosting!

  27. Janet
    05.22.2014

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

    • jeanine
      05.23.2014

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

  28. karen
    10.03.2014

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

    • jeanine
      10.04.2014

      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
    10.11.2014

    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
    10.25.2014

    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
      10.26.2014

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

  31. Vanessa Visser
    11.25.2014

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

  32. Vanessa Visser
    11.25.2014

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

  33. Amanda
    11.27.2014

    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
    11.27.2014

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

    • jeanine
      11.27.2014

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

  35. Johanna from johannas-bakery.com
    11.27.2014

    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
      11.28.2014

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

  36. aubspl
    11.16.2015

    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!

    • jeanine
      11.20.2015

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

  37. Alicia
    12.19.2016

    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
    11.21.2018

    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
      11.21.2018

      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
    11.22.2018

    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…

  40. Anna F.
    03.15.2019

    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
      03.17.2019

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

A food blog with fresh, zesty recipes.
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.