Crustless Pumpkin Pie Ramekins with Leftover Filling (vegan)

Looking for a vegan crustless mini pumpkin pie recipe? Or, have some leftover pumpkin pie filling that you need to use? Make 6 ramekins with the full recipe or just a single serving, if you only have a little bit of filling leftover.

Creamy, firm and not overly sweet, this vegan pumpkin pie filling is easy to make and scrumptious. Our pumpkin filling made with silken tofu requires no coconut, no oil and is dairy-free. You can use any standard leftover filling with this crustless ramekin method, though!

Make these single serving crustless pumpkin pies when you are serving someone with wheat or gluten allergies.

This recipe was inspired by my easy vegan pumpkin pie recipe and my mini vegan pumpkin pie tartlets.

🎙 What people say about this recipe

"I'm so pleased with how this easy recipe turned out! I was skeptical about using the tofu, but it totally works. I subbed monkfruit for the cane sugar and potato starch for the cornstarch (that's what I had); I also used the flesh of a fresh roasted pie pumpkin that I needed to use. Because the pumpkin was so sweet, I also reduced the sugar. Love having this recipe in my arsenal. Thanks, Abbi!"

- Kavita

🧄 Very useful ingredient notes

Note: Skip the ingredients if you're using standard canned pumpkin pie filling with this method. You can use any pumpkin pie filling recipe that's leftover, fill ramekins with it and bake for crustless mini pumpkin pies.

To make my vegan pumpkin pie filling using silken tofu, here are some ingredient notes.

• Silken tofu - used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Adds creaminess and thickness. Use firm or extra firm silken tofu. I recommend the Morinu brand.
• Pumpkin puree - be sure the only ingredient on the can is: pumpkin. Do not use canned prepared pumpkin pie filling, if you're making the filling from scratch.
• Cane sugar - use a granulated cane sugar that is free of bone char. We're using just ⅓ cup of sugar for the whole pie. If you want your pie to taste as sweet as traditional pumpkin pie, then increase the amount of sugar to ½ cup or ⅔ cup.
• Cornstarch - used as a substitute for eggs in the pie filling, along with the silken tofu

📋 Substitutions and variations

Here are some suitable substitutions for the ingredients:

• Sugar - substitute with maple syrup or coconut sugar for a refined sugar free version
• Cornstarch - use arrowroot powder instead
• Pumpkin pie spice - use this recipe for homemade pumpkin pie spice using 4 common spices, cinnamon, nutmeg, ginger and cloves instead
• Pumpkin puree - instead of canned pumpkin, use homemade pumpkin puree instead

Want to switch it up? Try one of these variations and ideas for using leftover pumpkin pie filling:

• Large pumpkin pie - use one deep dish pie crust instead of ramekins to make a normal-sized pumpkin pie instead. Here's the recipe: Easy Vegan Pumpkin Pie
• Mini pumpkin pie tartlets - use mini tart shells instead of ramekins to make mini pumpkin tarts
• Pumpkin pie baked oatmeal - use that leftover pumpkin pie filling to make pumpkin pie baked oatmeal all autumn
• WFPBNO - make this whole food plant based (wfpbno) by replacing the sugar with coconut sugar or maple syrup.
• SOS-free - make this SOS-free by omitting the salt

🔪 Instructions

Step by step instructions for making crustless vegan pumpkin pie ramekins.

🥡 Make ahead and storage tips

Prepare the pumpkin pie filling ahead of time and store in the refrigerator up to 5 days before baking.

Baked pies should be stored in the refrigerator and will be good up to 5 days.

☕️ Tea pairing

These crustless pumpkin pies are delicious paired with darjeeling black tea, rooibos tea (pictured) or chai. They can also be served with classic earl grey tea with vegan milk suited well for tea and sugar.

📖 Recipe