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. aubspl


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


    • jeanine

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

  2. Johanna from

    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

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

  3. Amanda

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

    • jeanine

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

  4. Amanda

    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??

  5. Vanessa Visser

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

  6. Vanessa Visser

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

  7. Pinar

    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

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

  8. snowflake

    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 🙂

  9. karen

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

    • jeanine

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

  10. Janet

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

    • jeanine

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

  11. alicia

    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

      I covered them loosely with foil.

      Happy hosting!

  12. Penny

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

  13. Kimberly Wiggins

    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

  14. maryam from

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

  15. maryam from

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

  16. Mae

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

    • jeanine

      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.

  17. Sarah

    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

      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.

  18. Sini from

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

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.