VeganNo. 4574 · The 2026 edition
Mini Vegan Pumpkin Pies
Bite-sized vegan pumpkin pies with a buttery biscuit crust and creamy topping—perfect for Halloween or fall gatherings.
Our own summary of the original by thelittleblogofvegan — the full post and photos live at thelittleblogofvegan.com.
These mini vegan pumpkin pies feature a crunchy biscuit base and a smooth, spiced pumpkin filling. After baking, they're topped with dairy-free whipped cream and a dusting of cinnamon. They're a delightful plant-based twist on a classic dessert.
Ingredients
Directions
- Set a cupcake tin with 6 liners and preheat the oven to 180°C fan.
- Crush the biscuits into fine crumbs using a blender.
- Melt the dairy-free butter in a saucepan over low heat, then pour it into the crumbs and pulse again to mix.
- Press 2 to 3 tablespoons of the buttery crumb mixture into each liner, compacting it with the base of a small glass or rolling pin to form a cup shape that goes up the sides.
- In a medium bowl, whisk together the pumpkin puree, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornflour until smooth. A blender also works.
- Divide the filling among the lined cups. Bake in the center of the oven for 25–30 minutes, until the tops are shiny and the filling feels firm (it may still jiggle a bit).
- Take the pies out of the oven and let them cool completely before adding the topping.
- Whip the dairy-free cream with a stand mixer or hand mixer until soft peaks form. Ensure the pies are fully cool, then transfer the cream to a piping bag with a round tip and pipe a bulb on each pie.
- Dust each pie lightly with ground cinnamon. Optionally, decorate with a shortcrust pastry leaf.
