Description
Mini Vegan Pumpkin Pies are bite-sized, dairy-free treats filled with smooth pumpkin spice filling and a flaky vegan crust — perfect for holidays or snacking any time.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup coconut oil or vegan butter, chilled
- 3–4 tbsp cold water
- 1/4 tsp salt
- 1 1/4 cups canned pumpkin purée
- 1/2 cup full-fat coconut milk
- 1/3 cup brown sugar or maple syrup
- 2 tbsp cornstarch or arrowroot powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon (optional)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a bowl, mix flour and salt. Cut in coconut oil or vegan butter until crumbly. Add cold water a tablespoon at a time until dough forms. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or mini tart pans.
- In another bowl, whisk pumpkin purée, coconut milk, sugar, cornstarch, spices, vanilla, and salt until smooth.
- Roll out chilled dough and cut into circles to fit the muffin cups. Press into each cup and crimp edges if desired.
- Spoon filling into crusts and bake for 25–30 minutes, until set and golden.
- Cool in the tin for 10 minutes, then transfer to a rack. Chill at least 1 hour before serving.
Notes
- Use parchment strips in muffin tins for easy removal.
- Top with coconut whipped cream or cinnamon sugar before serving.
- Store in the fridge for up to 4 days or freeze for longer storage.
- Gingersnap or oat-based crusts also work well.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 7g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
