Mini Vegan Pumpkin Pies are the perfect bite-sized version of a holiday classic — creamy, warmly spiced pumpkin filling nestled in a flaky crust, all made entirely plant-based. I love how these little pies come together with simple ingredients but still capture all the cozy, nostalgic flavors of traditional pumpkin pie. They’re great for parties, potlucks, or when I just want a personal-sized dessert that satisfies without the fuss.

Why You’ll Love This Recipe

I love this recipe because it’s easy, festive, and completely dairy- and egg-free without sacrificing flavor or texture. The filling is smooth, rich, and lightly sweetened, while the crust is golden and crisp. Since they’re individually sized, I don’t have to worry about slicing or serving — I just bake and enjoy. Plus, they freeze well, making them perfect for prepping ahead. Mini Vegan Pumpkin Pies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

All-purpose flour
Coconut oil or vegan butter, chilled
Cold water
Salt

For the pumpkin filling:

Canned pumpkin purée
Full-fat coconut milk or another creamy non-dairy milk
Brown sugar or maple syrup
Cornstarch or arrowroot powder
Pumpkin pie spice
Ground cinnamon (optional extra warmth)
Vanilla extract
Pinch of salt

Directions

Make the crust:
I mix flour and salt, then cut in the coconut oil or vegan butter until the mixture is crumbly. I add cold water, a tablespoon at a time, until a dough forms. I chill the dough for 30 minutes.
Prepare the filling:
In a bowl, I whisk together the pumpkin purée, coconut milk, sugar, cornstarch, spices, vanilla, and salt until smooth and lump-free.
Assemble the mini pies:
I roll out the dough and cut circles to fit into a muffin tin or mini tart pans. I gently press each round into a greased tin and crimp the edges if I want them to look fancy.
Fill and bake:
I spoon the pumpkin filling into each crust and bake at 350°F (175°C) for 25–30 minutes, or until the filling is set and the crust is golden. They’ll firm up more as they cool.
Cool completely:
I let the mini pies cool in the tin for about 10 minutes, then transfer them to a rack to cool fully before serving. For the best texture, I chill them for at least 1 hour.

Servings and timing

This recipe makes about 12 mini pies and takes roughly 1 hour and 15 minutes total, including prep, baking, and cooling time.

Variations

Sometimes I use a store-bought vegan pie crust to save time. I’ve also made these with a gingersnap cookie crust or oat-based crust for a fun twist. For extra flair, I top them with coconut whipped cream or a sprinkle of cinnamon sugar before serving.

Storage/Reheating

I store the mini pies in the fridge in an airtight container for up to 4 days. They can also be frozen and thawed in the fridge overnight. I serve them chilled or let them come to room temperature — no reheating needed. Mini Vegan Pumpkin Pies

FAQs

Can I use almond or oat milk instead of coconut milk?

Yes, but I prefer full-fat coconut milk for the creamiest filling. Thinner milks still work, just slightly less rich.

What if I don’t have pumpkin pie spice?

I make my own with a mix of cinnamon, nutmeg, ginger, and cloves. It’s easy and just as flavorful.

Do I need to blind bake the crust?

Not for these minis. The small size allows the crust and filling to bake evenly without pre-baking.

Can I use a muffin tin?

Yes — I grease each cup well and use parchment strips under the crust to lift them out easily once cooled.

How do I keep the crust from getting soggy?

I bake the pies until the filling is fully set and let them cool completely before storing. If I want extra crispness, I brush the crusts with a bit of melted coconut oil before adding the filling.

Conclusion

Mini Vegan Pumpkin Pies are a festive, fuss-free dessert that brings all the flavors of fall in a perfectly portioned package. Whether I’m serving them at a holiday table or sneaking one as a midnight snack, they always hit the spot. With their silky filling, flaky crust, and warming spices, these mini pies prove that plant-based desserts can be every bit as indulgent and comforting.

Olivia