Mini Pumpkin Pies (Easy + Vegan!)
These Mini Vegan Pumpkin Pies are just as creamy, cozy, and crowd-pleasing as the classic but in perfect little hand-held portions! Made with frozen tart shells or your favorite homemade pie dough, this recipe is incredibly simple to make and perfect for the holidays, parties, or just a cozy treat. No need to prebake, and no fancy equipment needed. One bowl (or use a blender), just mix, pour, and bake! You'll be the hit at your next holiday party.
Servings: - 22 (using 3" tart shells)
Ingredients
- 1¾ cup(s) pumpkin purée (a 14 oz can is equivalent to 1 ¾ cups; do not use pumpkin pie filling)
- ¾ cup(s) full-fat coconut milk (see notes for substitutions and more info)
- ½ cup(s) brown sugar
- ¼ cup(s) cornstarch
- ¼ cup(s) maple syrup
- 1 teaspoon(s) vanilla extract
- 2 teaspoon(s) pumpkin pie spice
- ½ teaspoon(s) ground cinnamon
- ½ teaspoon(s) salt
- 20 - 22 frozen vegan tart shells 3-inch size or use my Easy Vegan Pie Crust
- Dairy-free whipped cream for topping optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). Arrange the frozen tart shells on a baking tray (no need to thaw).If using homemade crust, roll out your dough and cut into circles about 3½–4 inches wide to fit a muffin tin. Press into lightly greased muffin wells.
- Make the filling: In a blender or large bowl, combine the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Blend or whisk until completely smooth.
- Fill the tart shells: Spoon the filling evenly into the tart shells, filling to the top. You should get 20 - 22 tarts, depending on how big your shells are.
- Bake: Bake for 24 to 28 minutes, or until the tops are puffed and slightly darker around the edges. A few cracks are okay. The centers will still look a bit soft.
- Cool and chill: Let the pies cool completely at room temperature, then transfer to the fridge to chill uncovered for at least 2 hours or overnight, until fully set.
- Serve and enjoy: Just before serving, top with dairy-free whipped cream if desired and enjoy!
Notes
Storage: Store in an airtight container in the fridge for 3 to 4 days.
Freezing: Freeze the pies on a baking sheet until solid, then transfer to a container or bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Coconut milk: Use full-fat canned coconut milk (the kind in a can) and shake well before measuring, (I use this one). The richness makes the filling ultra creamy, you won’t taste the coconut!
Coconut milk substitute: If you can't use coconut milk, use a rich vegan heavy cream or barista-style soy or oat milk. You can also use an equal amount of plain vegan yogurt. The texture may be slightly softer, so be sure to chill thoroughly to set.
Gluten-free: The filling is naturally gluten-free—just use gluten-free tart shells or pie crust.
Tart shell sizes: This recipe is written for 3-inch tart shells. If using smaller shells, the bake time will be slightly shorter, start checking around 18–20 minutes. For larger shells, bake time will increase slightly, bake for 28–32 minutes.
Nutrition
Serving: 1 pumpkin tart (recipe makes 20) | Calories: 153kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 112mg | Potassium: 91mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3337IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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