These adorable mini vegan pumpkin pies made in a cupcake tin and are a great way to take advantage of the delicious seasonal fruits and spices in Autumn. They’re easy to make and are the perfect treat if you’re celebrating bonfire night, Thanksgiving, or even just a cozy Autumnal day.
Mini Vegan Pumpkin Pies
Pumpkin season is here. You can’t go into any cafe or coffee shop without seeing ‘Pumpkin Spiced Latte, or Pumpkin Cakes’. Even supermarkets and online store are jumping on the hype selling Pumpkin spice scented candles and body products. But the star of the show will always be the classic Pumpkin Pie! It’s truly the icon of the moment. pumpkin pie is the original source for our Autumnal Pumpkin fix.
Pumpkin pie is an extremely popular recipe and bake this time of year and I’ve been requested on several occasions to make mini versions, so that’s exactly what i’ve done!
What is a mini pie?
Take the most loved large (sharing sized) pumpkin pie, shrink it down into individual pies and there you’ll have the most delicious, easy and delicious mini pumpkin pies. Instead of a large pie, we bake the crust and pie filling in cupcake cases to give them that bite-sized look. If you love these mini pumpkin pies, you’ll LOVE my Mini Vegan Banoffee Pies.
Why you’ll love these mini pumpkin pies
- They are vegan.
- Can easily be made gluten-free with the use of gluten-free biscuits for the base.
- They’re fun to make with kids.
- They have pumpkin puree inside which naturally colours the pie filing a beautiful orange.
- Spiced with yummy pumpkin spice.
- Bake time & cool time are a lot quicker than a regular sized pumpkin pie.
- Decoration is minimal with a bulb of whipped cream.
- They’re handheld & super easy to serve.
- Great ‘make ahead of time’ dessert.
- Can be stored in the fridge and enjoyed at any time
How to make mini vegan pumpkin pies
(see full instructions in the recipe card below)
- Make the biscuit base: My base yields 6 bases (for cupcake cases) and only contains 2 ingredients- woohoo! You can easily adapt this recipe to be gluten-free by using plain gluten-free biscuits. Melt butter and blitz up the biscuits. Combine the two then divide into cupcake cases. Use your hand to press the mixture up the sides of the cases to create a cup effect for the pie to sit in.
- Make the pumpkin pie filling: It’s super easy to make. Mix all the ingredients together in a bowl with a whisk. That’s it, you’re done. Alternately, blend it up in a blender or food processor to make it super smooth. Pour or spoon onto the bases and pop into the oven to bake for 25-30 minutes.
- Bake until the bases and top of the pie filling is browned: These are easy to bake and cool faster than a regular sized pumpkin pie. Keep an eye on the pies at the 25 minute mark, you don’t want them to burn.
- Cool & serve: Decorate the pies when they’re cool. Pipe a bulb of dairy-free whipping cream to the top of each pie, finishing them off with a light dusting of ground cinnamon.
- Decoration: Optional extra decoration, but why not make some adorable pastry leaves. They’re like the cherry on top of the cake’, but they’re actually the ‘leaf on top of the pie’. Not the same saying but divine added extra which makes all the difference.