Author: These Mini Pumpkin Pies are creamy, cozy, and perfectly bite-sized for holiday parties. Super easy with no fancy equipment required. Just mix the filling in one bowl (or blender), pour into tart shells, bake, and chill. That's it. It's the easiest and most impressive Thanksgiving dessert. They're vegan (egg- and dairy-free) and can easily be made gluten-free too.
This mini pumpkin pie recipe is adapted from my tried-and-true, fan-favorite Easy Vegan Pumpkin Pie recipe, just made mini! No messy slicing, no plates or forks, just grab-and-go pies that make holiday entertaining a breeze. They're make-ahead friendly (you can even freeze them). Top with a swirl of dairy-free whipped cream just before serving and watch them disappear. Cute, tidy, and totally party-worthy.
Why These Mini Pumpkin Pies Work
- Classic pumpkin pie goodness: They've got the cozy pumpkin spice and creamy filling of a traditional pumpkin pie, just in individual portions!
- EVERYONE will love them: Whether or not all of your guests are vegan, these mini pumpkin pies are an absolute crowd-pleaser. There's no need to make separate desserts when everyone can enjoy these mini pies!
- So incredibly easy: These come together with just 10 minutes of prep time, with simple ingredients. (And most of those ingredients are pantry staples.)
Mini Pumpkin Pie Ingredients
- Pumpkin purée: Use canned 100% pumpkin (not pumpkin pie filling). Or, make your own by cutting a pie pumpkin in half, scooping out the seeds and strings, then roasting cut-side down at 400ºF for 40-50 minutes until tender. Scoop out the flesh and mash or blend until smooth.
- Full-fat coconut milk: The canned kind; shake well before measuring. Coconut milk makes the pie super creamy and silky (you cannot taste the coconut flavor) but if you need a sub just check the recipe notes.
- Brown sugar + maple syrup: The combo makes it caramelly and cozy.
- Cornstarch: Sets the custard without eggs.
- Spices & flavorings: Vanilla, pumpkin pie spice, cinnamon, and a pinch of salt for that classic pie shop flavor. You can make your own homemade pumpkin pie spice, or pick up a store-bought blend.
- Frozen vegan tart shells: Many brands of tart shells are vegan (just check the ingredients to be sure there is no dairy or lard), or you can make homemade shells by using my Easy Vegan Pie Crust and cut it into 3-inch rounds. For gluten-free use a GF frozen tart shell.
- Dairy-free whipped cream: For a creamy, dreamy topping! Use store-bought or try my Vegan Coconut Whipped Cream.
How to Make Mini Pumpkin Pies
- Mix the filling: Combine all of the filling ingredients, either by whisking in a bowl or blending in a blender! So easy.
- Fill the tart shells: Preheat your oven to 350ºF and arrange the tart shells on a baking sheet. Divide the filling into the tart shells, filling them all the way to the top.
- Bake: Bake the mini pumpkin pies for 24 to 28 minutes, or until the tops are puffed and slightly darker around the edges.
- Cool and chill: Let the pies cool completely at room temperature, then cover and refrigerate for a minimum of 2 hours, or up to overnight. Serve with a dollop of whipped cream.
Tips and Variations
- Give them some crunch: Sprinkle toasted chopped pecans or pepitas on top just before serving. Snowy Candied Pecans would be awesome too!
- Make them gluten-free: Use your favorite gluten-free pie crust or tart shells.
- Sub the 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.)
- Spice it your way: Add a pinch of cardamom or ginger for extra warmth.
How to Store (Make-Ahead Friendly)
- Refrigerator: Once cooled completely, store these mini pumpkin pies in an airtight container in the fridge for 3 to 4 days. Don't stack them! Store them in a single layer.
- Freezing: Freeze the pies on a sheet pan. Once they're frozen through completely, transfer them to an airtight container or freezer bag. They'll keep in the freezer for up to 2 months; thaw in the fridge overnight before serving.
If you try this vegan mini pumpkin pie recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
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)
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Ingredients
- 1¾ cups pumpkin purée, (a 14 oz can is equivalent to 1 ¾ cups; do not use pumpkin pie filling)
- ¾ cup full-fat coconut milk, (see notes for substitutions and more info)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon 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
Sue says
These mini pies were a HUGE HIT during Friendsgiving this year!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue! Yay! That makes me so happy. Thrilled they were a hit 🙂
Ines says
I want to use this filling to make a regular size or oversized pie instead of the mini tarts. Could you give me an idea if it would be for a 9" pie, 10" pie, two pies, etc? Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ines, yes I have a separate recipe for that. You can see my full-sized pumpkin pie recipe here. Enjoy!
Selina says
Very easy to make and turned out delicious! Ended up cooking them for 35 minutes just to get them a little more brown. Can't wait to share them on thanksgiving! Thanks for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome Selina! So happy you enjoyed them 🙂
Josee says
I'm looking forward to trying this recipe. Should the tart shells be pre-baked before filling or do you use raw tart shells?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Josee, so happy you're looking forward to the recipe! No the tart shells are not pre-baked. If using frozen tart shells just spread them out on a baking sheet (no need to thaw), or if making homemade, roll out your dough and cut into circles about 3½–4 inches wide to fit a muffin tin. Press into lightly greased muffin wells. Then fill with the pumpkin filling. Everything bake together in the oven.
Josee says
perfect! I have some frozen tart shells in the freezer that are begging to be used. 😆
Josée says
made these the other day. They are perfect little bites.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Josée! Yay! That makes me so happy, thank you for the review 🙂