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    Home / Recipes / Vegan Desserts

    Mini Vegan Pumpkin Pies

    Published: Sep 22, 2018 · Modified: Jun 10, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan Pumpkin Pie Recipe

    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

    Vegan Pumpkin Pie Recipe

    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
    Vegan Pumpkin Pie Recipe

    Mini Vegan Pumpkin Pies

    Kathy Carmichael
    Welcome the fall season with mini vegan pumpkin pies. This recipe makes six mini pumpkin pies or one large pumpkin pie.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    CRUST

    • 10 vegan graham crackers or 1 ½ cups
    • 7 Tablespoons Vegan Butter Edensoy or 7 dates, pits removed

    PIE FILLING

    • 1 15 ounce can 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

    For a whole pie, cook the crust for 20 minutes. Then pour in the filling—Bake for 50 minutes. Check for denseness. If needed, cook another 5-10 minutes.
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/
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    Reader Interactions

    Comments

    1. Kathy Carlson

      October 16, 2021 at 4:37 pm

      Hi, What are the cooking instructions for a full size pie? Thanks

      Reply
      • Kathy Carmichael

        October 17, 2021 at 10:41 am

        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.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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    23 shares