Dairy-Free Mini Pumpkin Pies

These mini pumpkin pies are a delightful treat, combining the rich flavors of pumpkin with a crunchy biscuit base. Topped with a luscious dairy-free whipped cream and a dusting of cinnamon, these pies are perfect for the festive season.


For the Base:

  • Plain biscuits: 160g
  • Dairy-free block butter/margarine: 100g

For the Pumpkin Pie Filling:

  • Pumpkin puree: 120g
  • Coconut cream: 70g
  • Light brown sugar: 70g
  • Ground cinnamon: 1/2 tsp
  • Ground ginger: 1/2 tsp
  • Ground nutmeg: 1/4 tsp
  • Ground cloves: 1/4 tsp
  • Cornflour/cornstarch: 2 tbsp

For the Topping:

  • Dairy-free whipping cream: 150g
  • Ground cinnamon: For dusting


Base Method:

  1. Begin by pre-heating your oven to 180°C (fan). Also, line a cupcake tin with 6 cupcake liners.
  2. Into a blender, crumble the biscuits and blitz until you obtain fine crumbs.
  3. In a saucepan, melt the dairy-free butter over low heat. Once melted, pour it into the biscuit crumbs and give it another pulse to mix well.
  4. Distribute 2-3 tablespoons of the buttery biscuit mixture into each cupcake case. Compress the mixture with a flat tool, such as the base of a glass, ensuring it extends up the sides to create a cup-like shape.

Pumpkin Pie Filling Method:

  1. In a medium-sized mixing bowl, combine all the pie ingredients. Use a hand whisk to attain a smooth consistency. As an alternative, you can also blend everything in a blender until smooth.
  2. Evenly distribute the pumpkin mixture among the cases.
  3. Place in the oven and bake for 25-30 minutes. The pies are done when they sport a glossy appearance on top and the filling feels firm yet slightly wobbly to touch.
  4. Once baked, take them out of the oven and let them cool completely.

Cream Topping Method:

  1. Using a stand mixer or an electric hand whisk in a bowl, whip the dairy-free cream until you achieve soft peaks.
  2. Before you proceed, ensure the pies are completely cooled. Once assured, transfer the whipped cream into a piping bag fitted with a round nozzle. Gracefully pipe a dollop of cream on top of each pie.
  3. Finish by lightly sprinkling ground cinnamon over each pie. As an optional touch, you can also add a decorative shortcrust pastry leaf.

These mini pies are best enjoyed with a warm beverage, surrounded by loved ones during the autumnal months. Enjoy!

content team

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