Vegan Mini Pumpkin Pies with Graham Cracker Crust Recipe
These Vegan Mini Pumpkin Pies with a graham cracker crust are a perfect bite-sized autumnal dessert. Crafted with a crunchy vegan graham cracker base and a smooth, spiced pumpkin filling, these mini pies are easy to make, bake, and chill for a delightful treat. Topped with coconut whipped cream, cinnamon, and pecans, they offer a delicious vegan alternative to classic pumpkin pie.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 24 mini pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
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 salt
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
Toppings
- Coconut whipped cream
- Crushed pecans
- Cinnamon
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C) and line a mini cupcake tin with liners to prepare for baking the crust.
- Process Crust Ingredients: In a food processor, combine the graham crackers, cane sugar, cinnamon, and salt. Pulse until the crackers are broken down.
- Add Vegan Butter: With the food processor running on low, slowly pour in the melted vegan butter. Continue until the mixture has the texture of wet sand.
- Mix and Portion Crust: Stop the processor and stir the mixture with a spoon or rubber spatula to ensure even consistency. Fill each lined mini cupcake cup with 1/2 tablespoon of the crust mixture. Keep any leftover crust for topping later.
- Bake Crust: Bake the crusts for 6-8 minutes or until the edges turn golden brown. Remove from the oven and let cool while preparing the filling.
- Make Filling: Clean the food processor, then add pumpkin puree, corn starch, oat milk, pumpkin pie spice, salt, maple syrup, and vanilla extract. Blend all ingredients together until smooth.
- Fill Mini Pies: Pour 1 tablespoon of the pumpkin filling into each mini crust-lined cup.
- Bake Filled Pies: Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean, indicating the filling is set.
- Chill: Allow the mini pies to cool completely, then chill them in the refrigerator for at least 4 hours or preferably overnight to set fully.
- Add Toppings and Serve: Before serving, top with coconut whipped cream, a sprinkle of cinnamon, crushed pecans, and any reserved graham cracker crumbs for extra texture and flavor.
Notes
- Ensure the graham crackers used are vegan-friendly without honey.
- You can substitute oat milk with any other plant-based milk such as almond or soy milk.
- Allowing the pies to chill overnight improves the texture and flavor development.
- Leftover crust crumbs can be stored and used as toppings or in other desserts.
- For a nut-free version, omit the crushed pecans on top.
