These adorable mini vegan pumpkin pies are the ultimate autumn treat, filled with seasonal flavors like pumpkin, cinnamon, ginger, and nutmeg. Their bite-sized nature makes them perfect for sharing at bonfire night, Thanksgiving, or any cozy autumn day. These pies are completely egg-free, dairy-free, and easily made gluten-free. The crunchy biscuit base combined with the creamy, spiced pumpkin filling is sure to satisfy any craving for seasonal comfort food.
Why You’ll Love This Recipe: You’ll love these mini pumpkin pies for their simplicity and deliciousness. They’re easy to make and capture the essence of fall with warm spices and smooth pumpkin filling. The crisp biscuit base complements the creamy center, while the dairy-free whipping cream adds a light, airy touch to finish. These pies are not only vegan but also customizable for gluten-free diets, making them a perfect treat for everyone at the table.
Perfect Occasion: These mini pumpkin pies are ideal for autumn celebrations like Thanksgiving, Halloween, bonfire night, or even casual gatherings with family and friends. Their small size makes them easy to serve as individual desserts, and their beautiful presentation with whipped cream and cinnamon dusting adds an elegant touch. Serve them with a cup of hot cider or coffee for the perfect autumnal indulgence.
Decoration Tips: To give your mini pies an extra festive look, dust the tops with a light sprinkle of cinnamon after piping the cream. If you want to get creative, consider adding a shortcrust pastry leaf or small cookie decoration on top for a seasonal finish. You can also drizzle a bit of caramel or maple syrup for an added touch of sweetness. Serve on a decorative platter or surround with mini pumpkins or autumn leaves for a cozy vibe.
Ingredients for the Base:
- 160g plain biscuits (use gluten-free if needed)
- 100g dairy-free block butter or margarine
Ingredients for the Pumpkin Filling:
- 120g pumpkin purée
- 70g coconut cream
- 70g light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons cornflour (cornstarch)
Ingredients for the Topping:
- 150g dairy-free whipping cream
- Ground cinnamon (for dusting)
Instructions:
Method for the Base:
- Preheat your oven to 180°C (350°F) fan and line a cupcake tin with 6 cupcake liners. Set aside.
- Crumble the biscuits into a blender and blitz until they become fine crumbs.
- In a saucepan, melt the dairy-free butter over low heat. Add the melted butter to the biscuit crumbs and pulse again until fully combined.
- Add 2-3 tablespoons of the buttery biscuit base into each cupcake liner, pressing the mixture down with the back of a small glass or rolling pin. Ensure the base mixture is pressed up the sides of the liner to form a cup shape for the filling.
Method for the Pumpkin Pie Filling:
- In a medium-sized mixing bowl, whisk together all the pumpkin pie filling ingredients until smooth. Alternatively, blend the mixture in a blender until creamy.
- Divide the pumpkin filling evenly between the prepared biscuit bases.
- Bake in the middle of the oven for 25-30 minutes. The pies are done when the tops are shiny and the filling is firm but still slightly wiggly.
- Once baked, remove the pies from the oven and allow them to cool completely before adding the topping.
Method for the Cream:
- Using a stand mixer or an electric hand whisk, beat the dairy-free whipping cream until soft peaks form.
- Ensure the pies are fully cooled before adding the cream on top. Transfer the whipped cream into a piping bag fitted with a round nozzle and pipe a dollop of cream onto each pie.
- Dust each pie lightly with ground cinnamon. If desired, add a decorative shortcrust pastry leaf or another seasonal garnish.
Enjoy!
