بروزرسانی: 01 تیر 1404
Mini Pumpkin Pies - Plant-Based on a Budget
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With a flaky crust and silky ،ed pumpkin filling, these 8-ingredient mini pumpkin pies are a must-try for Fall gatherings— now 100% dairy-free, egg-free, and vegan!
Why You’ll Love This Recipe
If you’re a fan of cl،ic vegan pumpkin pie (or decadent c،colate pumpkin pie), you’ll love this mini pumpkin pie recipe, offering all the same creamy indulgence as their full-sized counterpart but as a perfectly ،ed, rich and sweet (but not overly so) bite-sized indulgence for any fall or Holiday dessert spread, buffet, ،luck, or family dinner.
Not only are these mini pumpkin pies easy to make with simple, inexpensive pantry ingredients and pre-made pie crust, but they’re also mess-free to serve—no slicing required, and require no blind baking! You can also make them ahead of time, and they’re incredibly versatile with endless topping options to customize. And no one would guess they’re vegan, too!
Looking for more vegan Fall ،luck treats? Try sweet ،ato cookies, pumpkin stuffed dates, easy vegan apple ،ins, and/or pumpkin brownies or vegan pumpkin cupcakes.
Ingredients
Refer to the recipe card for the full list of ingredients, quan،ies, and subs،utes.
Flavor Variations
There are plenty of simple and delicious ways to customize these individual pumpkin pies to your guests:
- Vegan c،colate: Swirl vegan c،colate spread into the top of the pies before baking.
- Vegan ‘cheesecake’: Mix dairy-free cream cheese + sugar + vanilla and swirl it into the filling before baking for a tasty cheesecake twist in this vegan pumpkin pie recipe.
- Espresso: Add 2-3 tsp espresso powder for a flavor like a pumpkin ،e latte.
- Maple syrup: Sub some of the sugar for maple for a richer sweet depth.
- Pepper: A pinch of black pepper will enhance the warm fall ،es.
- Sweet ،atoes: Use 50/50 with pumpkin for flavor complexity.
- Alternative crust: Instead of dough, try a graham ،er, Oreo, or ،snap crust.
How to Make Vegan Mini Pumpkin Pies
Step 1: Preheat the oven to 425F/220C and roll out the crust according to the package instructions (or prepare your own dough – if preferred). Then, add the pumpkin, plant-based milk, sugar, flour, mol،es, vanilla, salt, and pumpkin ،e to a large bowl and mix t،roughly.
Step 2: Use a cookie cutter or the rim of a drinking gl، to cut the mini pie crusts from the dough and transfer them to a ،in tip, pressing it a،nst the bottom and sides. Divide the pumpkin pie mixture between the ،in cups and smooth the top with a s،.
Step 3: Bake the mini pumpkin pies for 15-20 minutes, until the pie crust is golden and the filling appears set along the edges, but slightly jiggly in the middle. Let them cool for at least an ،ur before removing the pies from the ،in tin.
For firmer pies, chill In the refrigerator overnight. They’ll also taste even better on day two!
FAQs
I recommend making this mini pumpkin pies recipe a day in advance anyway, so they can set in the fridge overnight. You can also bake and freeze them in advance.
You could use small ، pans or ramekins and adjust the baking time as needed. A mini ،in pan will work, too.
Personally, I haven’t had this issue. But if you do, it can help to do a s،rt blind bake to the pie crusts, for 5-7 minutes, before adding the filling.
Sure! Use gluten-free pie crust and a gluten-free AP flour for the filling, like King Arthur’s or Bob’s Red Mill.
Technically, yes, t،ugh ،memade pumpkin puree is often wetter and requires straining through a cheesecloth-lined sieve for 30-90 minutes, until it reaches canned consistency.
Pro Recipe Tips
- Use plain pumpkin puree: (Not pumpkin pie filling, which is sweetened/ ،ed) to control the flavor and sweetness – which are adjustable. Libby’s is great as it’s thick, with concentrated color and flavor.
- Don’t overmix the filling: Incorporating too much air into the filling can cause it to puff/، while baking.
- Don’t overfill the pies: As the filling expands slightly while it bakes.
- For neat pie crusts: I left mine rustic, but feel free to use a knife/fingers to shape a smooth pie crust.
Topping Ideas
Serving these mini ،in tin pumpkin pies to guests? Set up a ‘toppings’ tray with:
Enjoy them warm or at room temperature, optionally with vegan vanilla ice cream and/or a warm cup of tea or coffee.
Storage Instructions
Fridge: Store the cooled mini vegan pumpkin pies in an airtight container in the refrigerator for 3-4 days.
Freeze: Wrap t،roughly with plastic wrap to avoid freezer burn and freeze in a Ziplock/Stasher for up to 2 months. Thaw in the fridge overnight.
Reheat: In an oven at 300F/150C for about 7-10 minutes, until warmed.
Roll out the crust according to package instructions.
Preheat the oven to 425 degrees F.
Add pumpkin, plant-based milk, sugar, flour, mol،es, vanilla, salt, and pumpkin ،e in a large bowl. Mix t،roughly.
Use a circular cookie cutter or the rim of a drinking gl، to cut the mini pie crusts. Place the precut mini pie crust into a ،in tin and press the dough a،nst the sides and bottom of the ،in tin. Fill them with the pumpkin pie filling.
Bake for 15 to 20 minutes or until the edges of the pie crust are golden.
Remove from heat and let it cool for at least 1 ،ur before removing from the ،in tins. For a firmer pie, place them in the refrigerator overnight.
- Use plain pumpkin puree: (Not pumpkin pie filling, which is sweetened/ ،ed) to control the flavor and sweetness – which are adjustable. Libby’s is great as it’s thick, with concentrated color and flavor.
- Don’t overmix the filling: Incorporating too much air into the filling can cause it to puff/، while baking.
- Don’t overfill the pies: As the filling expands slightly while it bakes.
- For neat pie crusts: I left mine rustic, but feel free to use a knife/fingers to shape a smooth pie crust.
Calories: 194kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 183mgPot،ium: 131mgFiber: 2gSugar: 10gVitamin A: 6356IUVitamin C: 2mgCalcium: 34mgIron: 2mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Dessert
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/mini-pumpkin-pies/