No-Bake Pumpkin Pie Cheesecake Truffles Recipe
Delight in these Vegan Mini Pumpkin Pies featuring a crisp graham cracker crust and a smooth, pumpkin-spiced filling. Perfectly portioned as bite-sized treats, they are topped with vegan whipped cream and crunchy pecans for added texture and flavor. Ideal for a festive fall dessert or any time you crave a cozy, dairy-free sweet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 24 mini pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
For the Graham Cracker Crust
- 5 full sheets graham crackers (use a brand/variety without honey to ensure they are vegan)
- 2.5 Tablespoons vegan butter (melted)
- 2 Tablespoons cane sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
For the Pumpkin Filling
- 1 15-ounce can pumpkin puree (NOT pumpkin pie filling!)
- 2 Tablespoons corn starch
- 1/4 cup oat milk (or other non-dairy milk)
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For Toppings
- Coconut whipped cream
- Crushed pecans
- Cinnamon
- Extra graham cracker crumbles
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners. In a food processor, combine graham crackers, cane sugar, cinnamon, and a pinch of salt. Pulse to break the graham crackers into fine crumbs.
- Add Vegan Butter: With the food processor running on low speed, gradually pour in the melted vegan butter. Continue processing until the mixture looks like wet sand. Stop and stir the mixture well using a spoon or rubber spatula to ensure even coating.
- Form the Crust Bases: Scoop about 1/2 tablespoon of the crust mixture into each mini cupcake liner. Press gently to form an even base. Reserve any leftover crust for topping later.
- Bake the Crust: Bake the crusts for 6 to 8 minutes until the edges turn golden brown. Remove from oven and let cool completely while preparing the filling.
- Make the Filling: Clean the food processor thoroughly. Add pumpkin puree, corn starch, oat milk, pumpkin pie spice, salt, maple syrup, and vanilla extract. Blend until the mixture is completely smooth and well combined.
- Fill the Pies: Pour approximately 1 tablespoon of the filling into each cooled crust-lined cupcake liner, filling them evenly.
- Bake the Pies: Bake for an additional 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
- Chill: Refrigerate the mini pies for at least 4 hours, preferably overnight, to set fully and develop flavors.
- Add Toppings and Serve: Just before serving, top with coconut whipped cream, a sprinkle of cinnamon, crushed pecans, and extra graham cracker crumbs for crunch and garnish.
Notes
- Ensure graham crackers used are vegan by checking they do not contain honey.
- For a nut-free version, omit crushed pecans or substitute with toasted seeds.
- Allowing the pies to chill overnight improves texture and flavor depth.
- Leftover crust can be used as a crunchy topping on ice cream or yogurt.
- These pies are best served chilled and do not require reheating.
