Enjoy the fall flavors of pumpkin & spice in these luscious bite-sized vegan pumpkin pie’lettes’ 🍁
What’s better than a pumpkin pie? A whole bunch of mini pumpkin pies, like these perfectly precious petite vegan pumpkin pie’lettes’. Pure pumpkin bliss in a few beautiful bites.
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Autumn weather just inspires me to bake. When the temperature cools down, it’s time to turn on the oven! Harvest season is a great reason to celebrate vegan living and I can’t think of a better way to get into a festive fall mood than to bake a batch of these adorable mini pumpkin pies or pie’lettes’. The amazing aroma of spices and pumpkin wafting from your kitchen will make your home feel cozy and welcoming. Pour yourself a cup of tea or grab a mug of coffee and one of these scrumptious little hand-sized pies and enjoy the moment. It’s as good as it gets!
How to make vegan pumpkin pie
🥕NOTES: This recipe creates 12 mini pumpkin pie-lettes or one 9″ pie. See my recipe for Vegan Pie Crust. Be sure to read through the ingredients and instructions before preparing this recipe, as the pie dough and coconut milk require refrigeration prior to baking. The pumpkin filling will fully set when the pies are completely cooled. I love adding a dollop of vegan whipped topping before serving. Yummy!
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Vegan Pumpkin Pie-lettes
- 1 15 oz can pumpkin puree
- 3/4 C coconut milk (full-fat, refrigerated overnight)
- 3/4 C brown sugar vegan
- 1/4 C corn starch
- 1/4 C agave syrup
- 1 tsp vanilla extract
- 3 tsp pumpkin pie spice
- 1/2 tsp salt
- Mix or blend all ingredients until smooth. Set aside.
- Spoon pumpkin mixture into uncooked pastry pie crust.
- Bake at 350º for 25-35 minutes, or until top begins to brown.
- Remove from oven and place on a cooling rack to allow filling to set.
- Serve with non-dairy whipped topping.