Mini Pumpkin Pies
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Mini Pumpkin Pies are almost too cute to eat and way easier to make than the full sized version! You will love the buttery pie crust and perfectly spiced pumpkin filling. Top with a little vegan whipped cream and you’ll be in heaven!
How adorable are these mini pumpkin pies!? They are so fun and festive and perfect for holiday parties. Dessert finger food? Yes please!
You are going to love these little pies! They’re:
- Kid approved
- Handheld little treats, perfect for get-togethers
- Easy to make and quicker than a whole pie
- Perfectly spiced with an easy vegan filling
How to make mini pumpkin pies
Find the complete recipe with measurements below.
The first step is to prepare your vegan pie crust. I use my food processor to make it because it’s easier, but you can also use a bowl and a pastry cutter, if you’d prefer. Feel free to use store bought pie crust, if homemade sounds too overwhelming.
Roll out the crust and cut circles with a 2.5 inch cookie cutter. A measuring cup may also work for cutting the crust circles.
Line the mini muffin pan (sprayed with oil) with the crust circles. Press the dough flat on the bottom. The crust won’t come out the top, but will rather be a little sunk in. No need to be perfect here! Place the pan in the freezer while you prepare the filling.
In a blender, add all pumpkin pie filling ingredients. Blend until smooth.
Now spoon filling into each crust, about 1 tablespoon in each.
Bake for 22-24 minutes, until the crust edges are lightly golden brown. Let them cool in the pan for about 5 minutes, then pop each one out using a sharp knife for help and place on a cooling rack.
You can either enjoy them right away, or refrigerate for a firmer filling. I prefer them to be chilled, but they also taste great right away!
Store them in a covered container in the refrigerator for about 5-6 days. They also freeze well. Simply thaw at room temperature when ready to serve.
Don’t forget the whipped cream!
Helpful tips and substitutions
- Gluten free – Substitute a gluten free vegan pie crust.
- All butter crust – My crust calls for vegan butter AND vegetable shortening, but it works just as well with all vegan butter.
- Coconut cream – The filling calls for coconut cream. You can find this by the canned coconut milks, but if you can’t locate it, don’t worry. Simply get a few cans of full fat coconut milk and spoon out ONLY the thick white part in the can. I haven’t tried a coconut free option, but it’s possible that silken tofu would work.
- Pumpkin pie spice mix – I use this because it’s easy in the filling, but you can use other spices: 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves.
- Regular muffin tin – You can make slightly larger mini pies using a regular sized muffin pan. Simply use a 3.5 inch cookie cutter and bake for slightly longer, around 30 minutes.
More festive pie recipes
- Vegan Pumpkin Pie
- The Most Amazing Vegan Pecan Pie
- Vegan Sweet Potato Pie
- Perfect Vegan Apple Pie
- Vegan Chocolate Pie
Mini Pumpkin Pies
Pumpkin Pie Filling
- Coconut Whipped Cream, or other non-dairy whip
- sprinkle of pumpkin pie spice mix, optional
Prepare oven and pan
- Preheat the oven to 375 degrees F and spray a mini muffin pan with non-stick spray. If you have two, spray them both. I only have one, so I baked them one tray at a time.
Prepare pie crust
- Add flour, sugar and salt to a food processor. Pulse a few times.
- Add the cold cubed vegan butter and shortening. Pulse until it looks crumbly.
- While the food processor is running, drizzle in 6-8 tablespoons of ice cold water. When it begins to clump together, stop. It will still be quite messy.
- Dump the messy dough onto a floured surface and shape it into a ball. Roll the dough with a rolling pin. You don't want the crust too thick or too thin, about 1/4 inch thick is perfect.
- Using a 2.5 inch round cookie cutter (may also use a glass or measuring cup to cut), cut out rounds of the dough.
- Place the dough circles into the muffin pan, pressing the dough flat on the bottom. They don't have to be perfect and they won't be at the very top of the muffin cup area.
- Once the pan (or two) are lined with the pie crust dough, place in the freezer while you make the filling. If making one pan at a time like me, place the rest of the pie crust in a ball in the refrigerator until ready to use.
Make the filling and bake
- To a blender, add all the pumpkin filling ingredients and blend until smooth. If you don't have a blender, whisk or mix everything very well.
- Remove the muffin tin from the freezer, and spoon about 1 tablespoon of filling into each unbaked crust. Fill to the top of the crusts.
- Bake for 22-24 minutes, until the crust edges are lightly golden brown. Allow to cool for 5 minutes before using a sharp knife to gently pop them out of the pan. Transfer to a cooling rack. If you are baking one pan at a time, start the process over and bake the second pan.
- You can enjoy them warm right away, or refrigerate them for a few hours for a firmer filling.
- Serve with a bit of vegan whipped cream and a sprinkle of pumpkin pie spice mix or cinnamon, if desired.
- Store in the refrigerator, covered for about 5-6 days. They freeze well, too.
You can use a bowl with a pastry cutter instead of a food processor. Mix dry ingredients, cut in butter/shortening with a pastry cutter, then stir in the water.
May use store bought vegan pie crusts, if desired. You will need two crusts.
For an all butter crust, use 1 cup vegan butter and omit the shortening.
For best results, use the thick white coconut cream from a can of full fat coconut milk or coconut cream. No watery liquid!
Feel free to sub 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg and 1/8 tsp cloves for the pumpkin pie spice mix.
May use a regular muffin pan for larger mini pies. Simply use a 3.5 inch cookie cutter and bake for around 30 minutes.
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