As the leaves begin to turn and the air grows crisp, there’s nothing quite like the tantalizing aroma of pumpkin spice wafting through my kitchen. This year, I decided to put a twist on traditional fall desserts and create mini vegan pumpkin pies that not only capture the essence of the season but also cater to various dietary preferences. You’ll be amazed at how these bite-sized treats transform a simple gathering into a chic autumn feast.
Perfect for Thanksgiving or a cozy evening with loved ones, each mini pie features a creamy, spiced pumpkin filling nestled in a crunchy dairy-free crust. What I love most about this recipe is its simplicity; in just a few steps, you can whip up an irresistible dessert that impresses without the stress. Whether you’re a seasoned chef or just starting out, these mini vegan pumpkin pies are sure to be a delightful addition to your culinary repertoire. So grab your apron and let’s dive into this heartwarming fall treat!
Why are Mini Vegan Pumpkin Pies so special?
Autumn Delight: Indulge in the spirit of fall with these mini vegan pumpkin pies, perfect for any gathering or cozy night in.
Simplicity: The straightforward process guarantees quick preparation, making this recipe accessible for all skill levels.
Versatile Flavors: Spice up the filling by adding your favorite fall spices, creating a personal touch that will wow your guests.
Health-Conscious: Enjoy a guilt-free dessert that’s not only vegan but also gluten-free, catering to diverse dietary needs.
Crowd Pleaser: These adorable pies are a guaranteed hit, proving that deliciousness and health can go hand in hand! For more seasonal recipes, check out our fall favorites collection.
Mini Vegan Pumpkin Pies Ingredients
Uncover the delicious components of these delightful mini vegan pumpkin pies!
For the Crust
- Plain Biscuits – Provides structure and crunch; look for gluten-free options if needed.
- Dairy-Free Butter – Binds the crumb mixture for a rich base; margarine is a suitable substitute.
For the Filling
- Pumpkin Puree – The star ingredient of these mini vegan pumpkin pies, ensuring authentic flavor; both canned and homemade work beautifully.
- Coconut Cream – Adds a lush, creamy texture; ensure you use thick cream from a chilled can for best results.
- Light Brown Sugar – Sweetens the filling while adding depth; feel free to swap with coconut sugar for an alternative flavor.
- Ground Cinnamon – Brings warmth and a signature spice to the filling.
- Ground Ginger – Adds a hint of zest; if you prefer, you can use ginger powder instead.
- Ground Nutmeg – Elevates the autumn flavors with its nutty aroma.
- Ground Cloves – Complements the other spices with a robust flavor profile.
- Cornflour/Cornstarch – Acts as a thickener for the filling; alternatives include potato starch or tapioca starch for those avoiding corn.
For the Topping
- Dairy-Free Whipping Cream – Light and fluffy texture for the pies; make sure to pick a plant-based cream for optimal results.
- Ground Cinnamon (for dusting) – Adds both decoration and aromatic enhancement to your presentation.
Prepare to indulge in the joys of fall with these irresistible mini vegan pumpkin pies!
How to Make Mini Vegan Pumpkin Pies
- Preheat the oven to 180°C (fan) for perfect baking. Line your cupcake tin with cupcake liners to prepare for the mini pies.
- Blitz the plain biscuits in a blender until you create fine crumbs. This will form the base of your delicious crust!
- Melt the dairy-free butter in a saucepan. Mix it with the biscuit crumbs until thoroughly combined, creating a rich crust mixture.
- Press the mixture into the lined cases, shaping it into a sturdy base for your mini pies. Ensure it is compact to avoid crumbling.
- Combine all pumpkin filling ingredients in a bowl. Mix until smooth and creamy, like the essence of fall in a bowl!
- Divide the filling evenly into the prepared crusts and bake for 25-30 minutes. Look for a firm and shiny filling as a sign they’re ready.
- Cool the pies completely. This step is crucial for maintaining structure when adding the toppings later.
- Whip the dairy-free cream until you reach soft peaks. Pipe it on top of the cooled pies and finish with a dusting of ground cinnamon for that autumn touch.
Optional: Serve with a sprinkle of chopped pecans for added crunch and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mini Vegan Pumpkin Pies
Fridge: Store mini vegan pumpkin pies in a sealed container for up to 3 days. Allow them to reach room temperature before serving for optimal texture.
Freezer: You can freeze the pies for up to 2 months. Wrap each pie tightly in plastic wrap and place in an airtight container.
Thawing: To enjoy frozen mini vegan pumpkin pies, thaw them in the fridge overnight. Before serving, let them sit at room temperature for about 30 minutes.
Reheating: If you prefer warm pies, reheat in the oven at 180°C (350°F) for about 10 minutes. Enjoy the delightful flavors again with this simple step!
Mini Vegan Pumpkin Pies Variations
Feel free to explore exciting twists on these delightful mini vegan pumpkin pies, letting your creativity shine!
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Aquafaba Topping: Substitute coconut cream with whipped aquafaba for a lighter, airy topping that still delivers on flavor.
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Unique Spices: Experiment with different spices like allspice or cardamom to create a distinctive flavor that can surprise your taste buds.
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Nutty Base: Add finely chopped nuts to the crust mixture for an extra crunch and nutty flavor that adds delightful texture.
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Sweetness Adjustments: Reduce the sugar in the filling or use sweeteners like stevia or monk fruit for a lighter treat that aligns with your dietary preferences.
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Add Chocolate: Fold in dairy-free chocolate chips into the filling for a decadent twist that will make these mini pies sparkle with a surprise of sweetness!
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Fruit Fusion: Mix in a bit of puree from other fruits like apples or sweet potatoes for subtle layering of flavors in your filling.
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Pumpkin Spice Mix: Use a premade pumpkin spice mix instead of individual spices for a quick shortcut while still capturing that beloved autumn essence.
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Heat it Up: Add a pinch of cayenne or black pepper to the filling for a subtle kick that contrasts beautifully with the sweetness of the pie.
Let your taste buds be your guide and enjoy the process of crafting your unique versions of these mini vegan pumpkin pies!
What to Serve with Mini Vegan Pumpkin Pies?
Delight your guests with a delicious spread to complement these charming mini vegan pumpkin pies, adding warmth and flavor to your fall gatherings.
- Chai Tea: This spiced tea pairs beautifully with the pumpkin flavors, enhancing the cozy vibes of autumn.
- Apple Crisp: The crunchy oats and sweet apple filling provide a contrast in texture, creating a delightful experience with each bite.
- Maple Pecan Salad: A fresh salad with maple dressing and pecans adds a light element, balancing the fruity sweetness of the pies.
- Coconut Whipped Cream: A dollop of extra creamy frosting intensifies the rich, pumpkin flavor in a sweet, dreamy way.
- Spiced Hot Chocolate: This luxurious drink envelops you in warmth and pairs flawlessly with the pies, making it a comforting treat.
- Vanilla Bean Ice Cream: A scoop of this creamy delight against the warm pies creates a heavenly melt-in-your-mouth experience.
- Candied Ginger: Adding this zingy treat brings a sweet heat that cuts through the richness, enhancing the flavor profile.
Expert Tips for Mini Vegan Pumpkin Pies
- Cool First: Allow the pies to cool completely before adding the whipped cream. This helps maintain structure, preventing a soupy mess.
- Pack the Crust: Ensure the crust mixture is tightly compacted in the cupcake liners. A loose base can lead to crumbling after baking.
- Chill the Cream: Use fully chilled coconut cream for the best whipping results, ensuring a light, fluffy topping that holds its shape.
- Ratio Awareness: If you opt for alternative thickeners, such as potato starch or tapioca starch, verify their ratios since they vary from cornstarch.
- Experiment with Spices: Feel free to adjust your spices! Adding different options like allspice or cardamom can customize these mini vegan pumpkin pies to your taste.
Make Ahead Options
These Mini Vegan Pumpkin Pies are a fantastic choice for meal prep, allowing you to embrace the cozy flavors of fall while conserving precious time. You can prepare the crust up to 24 hours in advance. Simply press the biscuit mixture into the liners and refrigerate until you’re ready to fill them. The pumpkin filling can be mixed and stored in an airtight container for up to 3 days in the fridge; this keeps it fresh and ready to pour directly into your crust when you’re ready to bake. To ensure the pies maintain their delicious texture, cool them completely before adding the dairy-free whipped cream. When you’re ready to serve, simply pipe on the cream and enjoy these delightful treats!
Mini Vegan Pumpkin Pies Recipe FAQs
How do I select the right pumpkin puree for these mini vegan pumpkin pies?
Absolutely! When choosing pumpkin puree, look for 100% pure pumpkin without any added sugars or spices. Canned pumpkin is a convenient option, and it’s perfectly acceptable. If you prefer homemade, roast a sugar pumpkin until tender, scoop out the flesh, and blend until smooth. This freshness can elevate your mini pies!
What’s the best way to store mini vegan pumpkin pies, and how long will they last?
Store your mini vegan pumpkin pies in a sealed container in the fridge for up to 3 days. For the best texture, allow them to reach room temperature before serving. If you need to keep them longer, consider freezing them!
Can I freeze mini vegan pumpkin pies? If so, how?
Very! To freeze, individually wrap each mini pie tightly in plastic wrap. Then, place them in an airtight container or freezer bag. They’ll remain delicious for up to 2 months. When you’re ready to enjoy them, just thaw in the fridge overnight and let sit at room temperature for about 30 minutes before serving.
What should I do if my crust crumbles after baking?
Don’t worry, it happens to the best of us! To ensure your crust holds together, make sure to pack the biscuit mixture tightly into the cupcake liners before baking. If it still crumbles, you can use a bit more melted dairy-free butter in your mixture or try pressing it down firmer next time.
Are these mini vegan pumpkin pies safe for people with nut allergies?
Absolutely! As written, this recipe is nut-free, but it’s always wise to double-check the ingredients in the products you use, especially for the biscuits and dairy-free cream. If someone has specific allergies, consider using alternatives that are confirmed safe.
Can I use a different sweetener instead of light brown sugar?
Of course! If you prefer a lower glycemic option, swapping light brown sugar for coconut sugar is a great alternative that’s just as tasty. For a sugar-free version, you might try stevia or monk fruit, but keep in mind that you’ll need to adjust the amounts based on the sweetness you’re aiming for.
Savory Mini Vegan Pumpkin Pies Your Next Autumn Favorite
Ingredients
Equipment
Method
- Preheat the oven to 180°C (fan). Line your cupcake tin with cupcake liners.
- Blitz the plain biscuits in a blender until you create fine crumbs.
- Melt the dairy-free butter in a saucepan. Mix it with the biscuit crumbs until thoroughly combined.
- Press the mixture into the lined cases, shaping it into a sturdy base.
- Combine all pumpkin filling ingredients in a bowl. Mix until smooth and creamy.
- Divide the filling evenly into the prepared crusts and bake for 25-30 minutes.
- Cool the pies completely. This step is crucial for maintaining structure.
- Whip the dairy-free cream until you reach soft peaks. Pipe it on top of the cooled pies and dust with ground cinnamon.