What could be better than than pumpkin pie? Mini pumpkin pies!!! These individual vegan pumpkin pies taste amazing and are easy to make, plus they have a fabulous gluten-free crust, made with pantry staples! These little pumpkin treats are an ideal healthy Thanksgiving dessert, but honestly, I make them all year round!
Jump to:
Because sometimes you don’t need a whole pie.
You don’t want a whole pie.
You’re afraid you might eat a whole pie.
Is that you? Is that me? Is that we?
But….you still want pumpkin pie. Rich and delicious with all the cozy spices. Creamy inside that’s dairy-free, and a crust that’s loaded with texture and also gluten-free and sugar-free.
Why you’ll love these
- Personal pumpkin pies have built in portion control!
- Gluten-free easy crust with no refined sugar or flour.
- Creamy, dreamy dairy-free pumpkin pie filling.
- Perfect pick up dessert to serve at parties.
- Make ahead. Mini pies will stay good in fridge for up to a week or freezer for 3 months.
How to make the gluten-free crust
How to make Gluten-free Pumpkin Pie Crust
- Soak the raisins, measure the walnuts, rolled oats, cinnamon and sea salt.
- Drain the raisins (save the water), and put in food processor along with oats, walnuts and spices.
- Pulse until crumbly. Scrape down the sides.
- Process until mixture will hold together when pressed in your hands. If dough is too crumbly, add 1-2 Tablespoons of the raisin water and process again.
How to make Vegan Pumpkin Pie Filling
- Soak cashews in boiling water for at least 15 minutes. Perfect to get started while you make and bake the crust.
- Drain cashews and place in food processor with pumpkin puree, tofu, maple syrup, vanilla extract, arrowroot powder, cinnamon, nutmeg, ginger, allspice and sea salt.
- Process until smooth and creamy.
How to make the mini pies
Preheat oven to 350 degrees.
Scoop pie crust “dough” into 12 even portions, placing each ball into a separate muffin tin. Use wet hands to press into the bottom and the sides of the muffin tin.
Prebake pie crust in preheated oven for 8 minutes.
Spoon vegan pumpkin pie filling into pre-baked crusts. Distribute evenly between the 12 muffin tins.
Bake mini pies in 350 oven to 30 minutes. Filling should be set around edges and slightly jiggly in center.
Let mini pumpkin pies cool in the tins until cool enough to handle. Then, use an offset spatula to transfer them to a wire cooling rack. Pumpkin pie filling will continue to set as it cools.
Place mini pumpkin pies in an airtight container in the fridge. They’ll be fully set after 3 hours and will stay good for a week, though the crust will start to get soggy after 4-5 days.
They’re a great dessert for Thanksgiving, any holiday, or your average Tuesday. Mini Pumpkin Pies are the ultimate for parties….and just perfect for when you’re home alone too.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Mini Pumpkin Pies
Ingredients
Crust
- 1 cup raw walnuts
- 1 cup old fashioned rolled oats
- 1 cup raisins soaked in warm water for 10 minutes
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt
Pumpkin Filling
- 1 15-oz can pumpkin puree
- 8 oz. extra firm tofu
- ½ cup raw cashews soaked in warm water at least 30 minutes
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- 2 Tablespoons arrowroot powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
Instructions
- Soak raisins and cashews. Use enough warm water to totally cover. Gather remaining ingredients while waiting for 10 minute raisin soak.
- Preheat oven to 350
- MAKE CRUST: Drain raisins, and save soaking water. Add raisins, walnuts, oats, cinnamon and salt to bowl of food processor and pulse until crumbly. Scrape down sides and process until you’re able to press together between your fingers. If dough won’t hold together, add 1-2 Tablespoons soaking water.
- Scoop dough into muffin tin pan, dividing into 12 equal pieces. Use wet hands to press down and up the sides of each individual muffin section. Prick with tines of a fork.
- PRE-BAKE CRUST: Bake unfilled mini pies for 8 minutes. Prepare filling while they cook.
- MAKE PUMPKIN PIE FILLING: Drain cashews and place in bowl of food processor. Drain tofu (it’s not necessary to press) and add to processor bowl. Add remaining ingredients: maple syrup, arrowroot, and spices, and process until smooth, scraping down sides a few times to be sure everything is thoroughly incorporated.
- Spoon filling into prepared crusts, spreading it evenly between them.
- Bake for 30 minutes.
- Let them cool in the tin and then use an offset spatula to transfer to a wire rack. When completely cool, transfer to an air-tight container. Refrigerate a minimum of 3 hours for them to set.
- Mini pumpkin pies will stay good in the fridge for up to a week.
Video
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Amy
These are so cute and gorgeous! Adding it onto the list of things to make for the holidays.
Audrey
Not only delicious but so cute!
Meesha
This is really good ! Definitely making this again
FOODHEAL
awesomely delicious
Chef Dennis
These Mini pumpkin pies are making me crave right now.
Debra Klein
They are definitely crave-worthy!
Sunrita
A super idea for picnic or potluck! In fact I will send them as a lunch box treat for my kids.
Mary
These are so good! I am not used to vegan baking, so I adhered to the recipe as written except I could not resist substituting spiced rum for the water in the raisin soaking step. 🙂
Debra Klein
Ooh..that spiced rum sounds like it would add a nice touch! Will have to try that next time.
The Sudden Cook
Wow – the addition of tofu def had me doing a double take. They sound like my kind of recipe as sometimes a large piece of pumpkin pie is just too much. Def a keeper!
Oscar
Super cute mini pumpkin pies were scrumptious and delicious. Love pumpkin season. Thanks for the recipe.
Addie
These are so fun and festive for the holidays! Love the mini size.
Debra Klein
Thanks! The minis are super fun!