My husband loves this vegan pumpkin pie recipe. As October approaches, the pumpkin craze is upon us, so I decided to join the excitement. Although tiny, these mini vegan pumpkin pies satisfy your sweet cravings without compromising your diet.
So, when I saw the mini pumpkin tins in the grocery store, I grabbed a few other ingredients, and I quickly made these cute and tasty treats for dessert.
How to make vegan pumpkin pie
- Vegan graham crackers
- Plant-based butter or pitted dates
- Organic pumpkin puree
- Silken Tofu (It MUST BE SILKEN)
- Pure maple syrup or date syrup
- Arrowroot powder (or substitute corn starch)
- Cinnamon
- Nutmeg
- Pumpkin pie spice
- Vanilla extract
- Salt
Other optional ingredients
- Spicy/sweet pecans (Trader Joe) or plain pecans
- Coconut Whipped Cream
Although many people don't know it, Nabisco Grahams Original Crackers are vegan. There are two ways you can make the crust; you can use vegan butter or dates. Of course, I prefer the dates.
First and foremost, dates are less fattening if you are following a low-fat diet. I provided both versions of the vegan pumpkin pie recipe for individual preference.
I also chose to use spicy, sweet nuts instead of whipped coconut topping. Trader Joe's has wonderful Spicy/Sweet Pecans, which tastes lovely with the sweetness of the pumpkin.
Although there are many vegan pumpkin pie recipes, I make mine with maple syrup instead of sugar. I also use arrowroot as a thickener instead of corn starch.
Do you love festive fall recipes? Try these tasty vegan recipes
- Vegan Pumpkin Spice Bread
- Pumpkin Rigatoni Recipe
- How to Make Your Own Vegan Pumpkin Crack Dip
- Roasted Pumpkin Vinaigrette
- No Oil Roasted Pumpkin Seeds
- Vegan Apple Cider Donut Cake
- Vegan Caramel Sauce
Mini Vegan Pumpkin Pies
Ingredients
CRUST
- 10 vegan graham crackers or 1 ½ cups crumbs
- 7 Tablespoons Vegan Butter Edensoy or 7 dates, pits removed
PIE FILLING
- 15 ounces organic pumpkin puree
- 8 ounces Silken Tofu It MUST BE SILKEN
- ⅔ cup pure maple syrup
- 2 Tablespoons arrow root powder you can substitute corn starch if you don't have arrow root
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
EXTRAS
- 18 spicy/sweet pecans Trader Joes or plain pecans
- Options: Coconut Whipped Cream
Instructions
CRUST
- Preheat oven to 375 degrees
- In a food processor, combine graham crackers and vegan butter OR dates (I used dates)
- Process until combined
- Press into 6 mini pie tins or 1 regular pie tin
- Bake in 375 degree oven for 7 minutes
- Remove from oven and let cool
FILLING
- Reduce oven heat to 350 degrees
- In a food processor, combine pumpkin puree, tofu, maple syrup and all other ingredients
- Blend until smooth
- Pour mixture into mini pumpkin tins or one large tin
- Place in the center of the 350 degree oven
- Bake for 20-25 minutes until brown on top
- Arrange nuts in a pattern on top
- Put in the refrigerator for 30 minutes prior to serving
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Kathy Carlson
Hi, What are the cooking instructions for a full size pie? Thanks
Kathy Carmichael
Hi Kathy, I added the instructions for a full pie in the notes section on the recipe. Sorry for the inconvenience. I thought it was there; something must have happened. Thank you for pointing out the problem. I appreciate it.