Name: Mini Vegan Pumpkin Pies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 160g plain biscuits (use gluten/wheat-free for gluten-free recipes); 100g dairy-free block butter or margarine; 120g pumpkin puree; 70g coconut cream; 70g light brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 tablespoons cornflour/cornstarch; 150g dairy-free whipping cream; Ground cinnamon, for dusting; Optional: shortcrust pastry leaf for decoration

Jump to Recipe

If you are looking for a cozy, delightful treat that embodies all the warmth of fall without any animal products, these Mini Vegan Pumpkin Pies are an absolute must-try. Each bite delivers a perfect harmony of spiced pumpkin filling nestled inside a buttery, crumbly biscuit crust, topped with luscious dairy-free whipped cream and a hint of cinnamon. Whether you’re vegan, dairy-free, or simply love the flavors of autumn, these charming little pies will make you fall in love with pumpkin all over again.

Mini Vegan Pumpkin Pies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these pies starts with a handful of simple ingredients, each playing an essential role in creating the ideal balance of flavor, texture, and color. From crumbly biscuit bases to a silky pumpkin filling bursting with autumn spices, these components come together effortlessly.

Plain biscuits (160g): Choose gluten-free if needed; they form the crisp, buttery base that holds everything together beautifully.
Dairy-free block butter or margarine (100g): Melted to bind the biscuit crumbs and give the crust that rich, buttery depth.
Pumpkin puree (120g): The star of the show, it provides natural sweetness and that vibrant, comforting orange hue.
Coconut cream (70g): Adds creaminess and helps create a dreamy pumpkin filling texture.
Light brown sugar (70g): Brings warmth and caramel notes that perfectly complement the spices.
Ground cinnamon (½ tsp): A classic pumpkin pie spice that infuses every bite with cozy warmth.
Ground ginger (½ tsp): Adds a gentle kick and aromatic earthiness to the filling.
Ground nutmeg (¼ tsp): Introduces a subtle nutty sweetness that rounds out the spice blend.
Ground cloves (¼ tsp): Just a pinch gives a fragrant depth without overwhelming the other spices.
Cornflour or cornstarch (2 tbsp): Helps thicken the pumpkin filling to the perfect consistency.
Dairy-free whipping cream (150g): Whipped to soft peaks for a light, fluffy topping that completes each mini pie.
Ground cinnamon (for dusting): A final sprinkle that adds a little cinnamon warmth and visual appeal.

How to Make Mini Vegan Pumpkin Pies

Step 1: Prepare the Biscuit Base

Start by lining a cupcake tin with 6 cupcake liners and preheat your oven to 180°C fan. Blitz the plain biscuits in a blender until they become fine crumbs that will form the pie crust. Melt the dairy-free butter on low heat, then add it to the crumbs and pulse again until the mixture holds together. Press this buttery mixture firmly into the cupcake liners, pushing some of the mixture up the sides to create small crust cups ready to cradle the filling.

Step 2: Mix the Pumpkin Pie Filling

In a medium bowl, whisk together pumpkin puree, coconut cream, light brown sugar, cinnamon, ginger, nutmeg, cloves, and cornflour until smooth. You can also blend these ingredients for an even silkier texture. Evenly distribute the filling among the biscuit-base cups, filling each one generously but without overfilling.

Step 3: Bake and Cool the Pies

Bake your mini pies in the preheated oven for 25 to 30 minutes. The filling should develop a shiny top and feel firm to a gentle touch, with a slight jiggle at the center. Once baked, remove the pies and let them cool completely to ensure the filling sets perfectly before adding any toppings.

Step 4: Whip the Dairy-Free Cream

Using a stand mixer or an electric hand whisk, whip the dairy-free cream until soft peaks form. This airy cream will add that luscious finishing touch to your Mini Vegan Pumpkin Pies and elevate them from simple treats to elegant desserts.

Step 5: Decorate Your Mini Vegan Pumpkin Pies

Pipe the whipped cream atop each cooled pie using a piping bag with a round tip to create pretty dollops. Sprinkle a touch of ground cinnamon over the cream for that final burst of autumnal flavor. For an extra special touch, consider decorating with a small vegan pastry leaf — totally optional but adorably festive!

How to Serve Mini Vegan Pumpkin Pies

Garnishes

A light dusting of ground cinnamon instantly elevates the look and flavor, but you can also try freshly grated nutmeg, a drizzle of maple syrup, or even a few toasted pecans for extra texture and warmth. These garnishes bring a personalized touch and complement the spices in the filling beautifully.

Side Dishes

Pair these mini delights with a hot cup of spiced chai, vegan latte, or apple cider for the perfect autumn snack. For a more substantial treat, a crisp green salad or roasted nuts make a nice contrast to the creamy pumpkin flavors.

Creative Ways to Present

For parties or gatherings, arrange the Mini Vegan Pumpkin Pies on a rustic wooden board or tiered cake stand for an inviting display. You can also serve them alongside a colorful fruit compote or vegan caramel sauce for dipping, transforming these small pies into a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pies covered in an airtight container in the refrigerator for up to three days. Their flavors actually deepen after a day, making them just as delicious, if not better, the next time you indulge.

Freezing

Mini Vegan Pumpkin Pies freeze wonderfully. Wrap each pie carefully in plastic wrap and place in a freezer-safe container. They can be stored for up to a month. When ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

For a warm slice of comfort, gently reheat pies at low temperature (around 150°C) for 10-15 minutes. Avoid reheating with whipped cream on top; instead, add fresh whipped cream after warming to maintain its fluffy texture.

FAQs

Can I use canned pumpkin puree for these Mini Vegan Pumpkin Pies?

Absolutely! Canned pumpkin puree works perfectly and is a convenient option, especially during the busy holiday season. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What can I use instead of cornflour in the recipe?

If you don’t have cornflour or cornstarch, arrowroot powder or tapioca starch are great substitutes that will thicken the pumpkin filling equally well.

Is it necessary to use dairy-free butter, or can I substitute another fat?

Dairy-free butter or margarine is ideal for flavor and texture, but you can experiment with coconut oil or vegan shortening if needed. Just note that coconut oil might add a slight coconut flavor to the crust.

Can these pies be made gluten-free?

Yes! Simply swap out the plain biscuits for gluten-free or wheat-free ones, and ensure your cupcake liners are gluten-free if it’s a major dietary concern. The recipe adapts well without sacrificing taste.

How do I keep the whipped cream from melting too quickly?

Make sure the pies are completely cooled before piping the whipped cream on top. Also, keep the finished pies refrigerated until serving to maintain the cream’s fluffy texture as long as possible.

Final Thoughts

These Mini Vegan Pumpkin Pies are the perfect bite-sized indulgence that prove plant-based baking can be both simple and spectacular. With their rich flavors, cozy spices, and creamy topping, they’re guaranteed to become a staple in your seasonal dessert rotation. I can’t wait for you to try making these and share the joy of pumpkin in a new, vegan way with your loved ones!

Mini Vegan Pumpkin Pies Recipe

★★★★★

5 from 14 reviews

Author: Charlotte
Total Time: 50 minutes
Yield: 6 mini pies 1x
Diet: Vegan

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Description

These Mini Vegan Pumpkin Pies are a delightful dairy-free and gluten-free dessert featuring a crunchy biscuit base, smooth spiced pumpkin filling, and a light coconut cream topping. Perfect for fall celebrations or anytime you want a cozy, plant-based treat.

Instructions

Prepare the Base: Preheat your oven to 180°C fan. Line a cupcake tin with 6 cupcake liners. Crumble the biscuits and blitz them in a blender until you have fine crumbs. Melt the dairy-free butter on low heat, then add it to the biscuit crumbs and pulse to combine. Spoon 2-3 tablespoons of this mixture into each cupcake liner and press down firmly, pushing crumbs up the sides to form a cup shape.
Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, coconut cream, light brown sugar, ground cinnamon, ground ginger, nutmeg, cloves, and cornflour until completely smooth. Alternatively, use a blender for a silky texture.
Fill and Bake: Divide the pumpkin filling evenly among the prepared biscuit bases. Bake the pies in the center of the oven for 25-30 minutes until the tops are shiny and the filling feels firm yet slightly wobbly to touch. Remove from oven and allow to cool completely.
Whip the Cream: Once pies are fully cooled, whip the dairy-free whipping cream using a stand mixer or electric hand whisk until soft peaks form. Fill a piping bag fitted with a round nozzle and pipe a dollop on top of each pie.
Garnish and Serve: Lightly dust each pie with ground cinnamon. Optionally, decorate with a shortcrust pastry leaf for a festive touch. Serve chilled or at room temperature.

Notes

Use gluten-free biscuits and cornstarch to keep the recipe gluten-free.
Make sure pies are completely cool before adding the whipped cream topping to prevent melting.
You can substitute coconut cream with another dairy-free cream if preferred.
Store pies in the refrigerator and consume within 2-3 days for best freshness.
For a richer flavor, toast the biscuit crumbs lightly before mixing with butter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American