How to make Mini Vegan Pumpkin Pies

Why I love this recipe

• easy to make
• uses mostly pantry ingredients
• no bake chocolate crust
• filling comes together very easily and quickly
• 100% vegan

Ingredients

As I mentioned before, most of the ingredients needed for to make this vegan pumpkin pie are pantry staples. You also need mini tart pans to make this recipe. Of course, you can also use regular pie pan - check the tips section on how to.

For the chocolate crust you need: chocolate wafer cookies and vegan butter.

For the filling, you need the following:

• canned pumpkin puree - you can also use homemade.
• raw cashews
• vegan sugar
• cornstarch or tapioca starch
• pumpkin pie spice
• maple syrup
• vanilla extract

Optional ingredients for serving - coconut whipped cream (homemade or store bought) and ground cinnamon.

Instructions

Start by soaking cashews. They need to soak for at least 3+ hours and up to overnight.

When ready to make the mini vegan pumpkin pies, preheat the oven to 350°F.

Make the crust: Crush the cookies and take them in a mixing bowl. I use a ziplock bag and a rolling pin. But you can pulse them in a food processor to make finer crumbs.

Add the melted butter and mix well. Divide the mixture evenly between the four 4” pie pans. Press with the fingers to compress the chocolate crumbs and form an even crust.

Place the pie pans on a baking sheet and refrigerate until ready to use.

Make the Pumpkin Filling: Drain the soaked cashews and place them in a food processor. Add pumpkin puree, sugar, cornstarch, pumpkin pie spice, maple syrup and vanilla extract. Process until a very smooth mixture forms. Scrape the sides couple of times during blending.

Divide the pumpkin filling between the prepared pie pans and smooth the tops.

Bake for 28~35 minutes or until the top turns dark and a toothpick inserted in the center comes out clean. This indicates that the filling is set and not gooey anymore.

Remove from the oven and let cool for a few minutes before slicing and serving. Serve with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.

Taste Test

It is best to serve these pies the day they are made. Leftovers can be refrigerated and slightly warmed in the microwave before serving, but the taste and texture are not the same.

Do give this recipe a try for Thanksgiving or for any holiday celebration - I am sure you will love it.

Tips

• If you want to make this vegan, make sure that the chocolate wafer cookies you use are vegan. I use Newton brand wafer cookies.
• If you want the crust to have a finer texture, then process the wafers in a food processor until finely ground. Otherwise, you can roll them in a ziplock bag.
• Make sure to use pumpkin puree and not pumpkin pie filling.
• Use raw cashews, that it unroasted, unsalted ones.
• No pumpkin pie spice, no problem. Use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger + pinch of nutmeg and ground cloves.
• To make a regular sized pumpkin pie using this recipe, double all the ingredients for crust and filling. Proceed as written and bake for 35~40 minutes.
• It is best to serve these pies the day they are made. Leftovers can be refrigerated and slightly warmed in the microwave before serving, but the taste and texture are not the same.

More vegetarian friendly holiday recipes to try

• Everything bagel onion dip
• Salted mocha hot chocolate
• Vegan St. Lucia Buns
• Vegan red velvet pancakes
• Cranberry Apple Chutney
• Egyptian Ghorayebah
• Whole wheat chocolate chip cookies

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Vegan Pumpkin Pie on Chocolate Crust

Vegan Pumpkin Pie on Chocolate Crust is an easy to make recipe with not much fuss. Cashews add creaminess to this delicious vegan dessert.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Soaking Time: 3 hours hrs

Total Time: 4 hours hrs

Course: Dessert

Cuisine: American

Servings: 4 Servings

Ingredients

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For Chocolate Crust:

• 16~18 Chocolate Wafer Cookies (about 1½cups when ground)
• 4 tablespoons Vegan Butter, melted

For Pumpkin Pie Filling:

• 1¼ cups Pumpkin Puree (make sure it is not pumpkin pie filling)
• ½ cup Cashews, soaked in water for at least 3+ hours and drained
• 6 tablespoons Sugar
• 1 tablespoon Cornstarch
• 1 teaspoon Pumpkin pie spice
• 1 tablespoon Maple syrup
• 1 tablespoon Vanilla extract

To Serve:

• As needed Coconut Whipped Cream
• For Sprinkling Ground Cinnamon

Instructions

• Start by soaking cashews. They need to soak for at least 3+ hours and up to overnight.
• Preheat the oven to 350°F.

Make the Crust:

• Crush the cookies and take them in a mixing bowl. I use a ziplock bag and a rolling pin. But you can pulse them in a food processor to make finer crumbs.
• Add the melted butter and mix well. Divide the mixture evenly between the four 4” pie pans. Press with the fingers to compress the chocolate crumbs and form an even crust.
• Place the pie pans on a baking sheet and refrigerate until ready to use.

Make the Pumpkin Filling:

• Drain the soaked cashews and place them in a food processor. Add pumpkin puree, sugar, cornstarch, pumpkin pie spice, maple syrup and vanilla extract. Process until a very smooth mixture forms. Scrape the sides couple of times during blending.
• Divide the pumpkin filling between the prepared pie pans and smooth the tops.
• Bake for 28~35 minutes or until the top turns dark and a toothpick inserted in the center comes out clean. This indicates that the filling is set and not gooey anymore.
• Remove from the oven and let cool for a few minutes before slicing and serving. Serve with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.

Notes

• If you want to make this vegan, make sure that the chocolate wafer cookies you use are vegan. I use Newton brand wafer cookies.
• If you want the crust to have a finer texture, then process the wafers in a food processor until finely ground. Otherwise, you can roll them in a ziplock bag.
• Make sure to use pumpkin puree and not pumpkin pie filling.
• Use raw cashews, that it unroasted, unsalted ones.
• No pumpkin pie spice, no problem. Use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger + pinch of nutmeg and ground cloves.
• To make a regular sized pumpkin pie using this recipe, double all the ingredients for crust and filling. Proceed as written and bake for 35~40 minutes.
• It is best to serve these pies the day they are made. Leftovers can be refrigerated and slightly warmed in the microwave before serving, but the taste and texture are not the same.

Nutrition

Calories: 353kcal

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