These Mini Pumpkin Pies are creamy, cozy, and completely bite-sized for vacation events. Tremendous straightforward with no fancy tools required. Simply combine the filling in a single bowl (or blender), pour into tart shells, bake, and chill. That is it. It is the best and most spectacular Thanksgiving dessert. They’re vegan (egg- and dairy-free) and might simply be made gluten-free too.
This mini pumpkin pie recipe is customized from my tried-and-true, fan-favorite Easy Vegan Pumpkin Pie recipe, simply made mini! No messy slicing, no plates or forks, simply grab-and-go pies that make vacation entertaining a breeze. They’re make-ahead pleasant (you may even freeze them). Prime with a swirl of dairy-free whipped cream simply earlier than serving and watch them disappear. Cute, tidy, and completely party-worthy.
Why These Mini Pumpkin Pies Belong on Your Vacation Dessert Desk
- Basic pumpkin pie goodness: They have the comfortable pumpkin spice and creamy filling of a conventional pumpkin pie, simply in particular person parts!
- EVERYONE will love them: Whether or not or not your entire company are vegan, these mini pumpkin pies are an absolute crowd-pleaser. There is no have to make separate desserts when everybody can take pleasure in these mini pies!
- So extremely straightforward: These come along with simply 10 minutes of prep time, with easy elements. (And most of these elements are pantry staples.)
Mini Pumpkin Pie Substances
- Pumpkin purée: Use canned 100% pumpkin (not pumpkin pie filling). Or, make your personal by chopping a pie pumpkin in half, scooping out the seeds and strings, then roasting cut-side down at 400ºF for 40-50 minutes till tender. Scoop out the flesh and mash or mix till clean.
- Full-fat coconut milk: The canned kind; shake properly earlier than measuring. Coconut milk makes the pie tremendous creamy and silky (you can not style the coconut taste) however in case you want a sub simply examine the recipe notes.
- Brown sugar + maple syrup: The combo makes it caramelly and comfy.
- Cornstarch: Units the custard with out eggs.
- Spices & flavorings: Vanilla, pumpkin pie spice, cinnamon, and a pinch of salt for that traditional pie store taste. You may make your personal homemade pumpkin pie spice, or decide up a store-bought blend.
- Frozen vegan tart shells: Many manufacturers of tart shells are vegan (simply examine the elements to make sure there isn’t a dairy or lard), or you may make selfmade shells by utilizing my Easy Vegan Pie Crust and minimize 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 attempt my Vegan Coconut Whipped Cream.
Suggestions and Variations
- Give them some crunch: Sprinkle toasted chopped pecans or pepitas on prime simply earlier than serving. Snowy Candied Pecans can be superior too!
- Make them gluten-free: Use your favourite gluten-free pie crust or tart shells.
- Sub the coconut milk: Use a wealthy vegan heavy cream or barista-style soy or oat milk. You can even use an equal quantity of plain vegan yogurt. (The feel could also be barely softer.)
- Spice it your means: Add a pinch of cardamom or ginger for further heat.
Tips on how to Retailer (Make-Forward Pleasant)
- Fridge: As soon as cooled fully, retailer these mini pumpkin pies in an hermetic container within the fridge for 3 to 4 days. Do not stack them! Retailer them in a single layer.
- Freezing: Freeze the pies on a sheet pan. As soon as they’re frozen by means of fully, switch them to an hermetic container or freezer bag. They’re going to hold within the freezer for as much as 2 months; thaw within the fridge in a single day earlier than serving.
Extra Vegan Pumpkin Recipes
In the event you do this vegan mini pumpkin pie recipe, tell us by leaving a remark, score it, and remember to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click on stars to vote)
Mini Pumpkin Pies (Straightforward + Vegan!)
These Mini Vegan Pumpkin Pies are simply as creamy, cozy, and crowd-pleasing because the traditional however in excellent little hand-held parts! Made with frozen tart shells or your favourite selfmade pie dough, this recipe is extremely easy to make and ideal for the vacations, events, or only a cozy deal with. No have to prebake, and no fancy tools wanted. One bowl (or use a blender), simply combine, pour, and bake! You will be the hit at your subsequent vacation get together.
Servings: – 22 (utilizing 3″ tart shells)
DirectionsÂ
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Preheat the oven: Preheat your oven to 350°F (180°C). Prepare the frozen tart shells on a baking tray (no have to thaw).If utilizing selfmade crust, roll out your dough and minimize into circles about 3½–4 inches large to suit a muffin tin. Press into calmly greased muffin wells.
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Make the filling: In a blender or giant bowl, mix the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Mix or whisk till fully clean.
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Fill the tart shells: Spoon the filling evenly into the tart shells, filling to the highest. You need to get 20 – 22 tarts, relying on how huge your shells are.
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Bake: Bake for twenty-four to twenty-eight minutes, or till the tops are puffed and barely darker across the edges. Just a few cracks are okay. The facilities will nonetheless look a bit smooth.
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Cool and chill: Let the pies cool fully at room temperature, then switch to the fridge to relax uncovered for a minimum of 2 hours or in a single day, till totally set.
Notes
Freezing: Freeze the pies on a baking sheet till stable, then switch to a container or bag. Freeze for as much as 2 months. Thaw within the fridge in a single day earlier than serving.
Coconut milk: Use full-fat canned coconut milk (the type in a can) and shake properly earlier than measuring, (I take advantage of this one). The richness makes the filling extremely creamy, you received’t style the coconut!
Coconut milk substitute: If you cannot use coconut milk, use a wealthy vegan heavy cream or barista-style soy or oat milk. You can even use an equal quantity of plain vegan yogurt. The feel could also be barely softer, so remember to chill completely to set.
Gluten-free: The filling is of course gluten-free—simply use gluten-free tart shells or pie crust.
Tart shell sizes: This recipe is written for 3-inch tart shells. If utilizing smaller shells, the bake time shall be barely shorter, begin checking round 18–20 minutes. For bigger shells, bake time will improve barely, bake for 28–32 minutes.
Vitamin
Serving: 1 pumpkin tart (recipe makes 20) | Energy: 153kcal | Carbohydrates: 20g | Protein: 1g | Fats: 8g | Saturated Fats: 4g | Polyunsaturated Fats: 0.02g | Monounsaturated Fats: 0.1g | Sodium: 112mg | Potassium: 91mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3337IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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