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)
- Pumpkin pie spice
- Vanilla extract
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
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! 🙂