Mini Pumpkin Pies

5 stars (4 ratings)

Mini Pumpkin Pies are almost too cute to eat and way easier to make than the full sized version! You will love the buttery pie crust and perfectly spiced pumpkin filling.

Prep Time30

Cook Time24

Total Time54

Course: Dessert

Cuisine: American

Servings: mini pies

Calories: 101kcal

Author: Nora Taylor

Ingredients

Pie Crust

3 cups all purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup vegan butter, cold and cut into cubes
1/2 cup vegetable shortening (or more vegan butter)
6-8 tablespoons ice water

Pumpkin Pie Filling

15 ounce can pumpkin pureé
1 cup coconut cream
1 cup brown sugar, lightly packed
1 tablespoon pumpkin pie spice mix
1/2 teaspoon salt
3 tablespoons cornstarch

For Serving

Coconut Whipped Cream or other non-dairy whip
sprinkle of pumpkin pie spice mix, optional

US Customary - Metric

Instructions

Prepare oven and pan

Preheat the oven to 375 degrees F and spray a mini muffin pan with non-stick spray. If you have two, spray them both. I only have one, so I baked them one tray at a time.

Prepare pie crust

Add flour, sugar and salt to a food processor. Pulse a few times.
Add the cold cubed vegan butter and shortening. Pulse until it looks crumbly.
While the food processor is running, drizzle in 6-8 tablespoons of ice cold water. When it begins to clump together, stop. It will still be quite messy.
Dump the messy dough onto a floured surface and shape it into a ball. Roll the dough with a rolling pin. You don't want the crust too thick or too thin, about 1/4 inch thick is perfect.
Using a 2.5 inch round cookie cutter (may also use a glass or measuring cup to cut), cut out rounds of the dough.
Place the dough circles into the muffin pan, pressing the dough flat on the bottom. They don't have to be perfect and they won't be at the very top of the muffin cup area.
Once the pan (or two) are lined with the pie crust dough, place in the freezer while you make the filling. If making one pan at a time like me, place the rest of the pie crust in a ball in the refrigerator until ready to use.

Make the filling and bake

To a blender, add all the pumpkin filling ingredients and blend until smooth. If you don't have a blender, whisk or mix everything very well.
Remove the muffin tin from the freezer, and spoon about 1 tablespoon of filling into each unbaked crust. Fill to the top of the crusts.
Bake for 22-24 minutes, until the crust edges are lightly golden brown. Allow to cool for 5 minutes before using a sharp knife to gently pop them out of the pan. Transfer to a cooling rack. If you are baking one pan at a time, start the process over and bake the second pan.
You can enjoy them warm right away, or refrigerate them for a few hours for a firmer filling.
Serve with a bit of vegan whipped cream and a sprinkle of pumpkin pie spice mix or cinnamon, if desired.
Store in the refrigerator, covered for about 5-6 days. They freeze well, too.

Notes

You can use a bowl with a pastry cutter instead of a food processor. Mix dry ingredients, cut in butter/shortening with a pastry cutter, then stir in the water.
May use store bought vegan pie crusts, if desired. You will need two crusts.
For an all butter crust, use 1 cup vegan butter and omit the shortening.
For best results, use the thick white coconut cream from a can of full fat coconut milk or coconut cream. No watery liquid!
Feel free to sub 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg and 1/8 tsp cloves for the pumpkin pie spice mix.
May use a regular muffin pan for larger mini pies. Simply use a 3.5 inch cookie cutter and bake for around 30 minutes.

Nutrition