Looking for a vegan crustless mini pumpkin pie recipe that's only 100 calories per serving? 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 healthy low sugar 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 or want a low calorie pumpkin pie option!
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🧄 Ingredient notes
Skip the ingredients if you're using standard 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.
For my vegan pumpkin pie filling using silken tofu, that's 100 calories per serving, follow this recipe.
- Silken tofu - used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Adds creaminess, protein and reduces fat and cholesterol. 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.
- Cane sugar - use a granulated cane sugar that is free of bone char. This is a low sugar recipe, so 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:
- Silken tofu - use firm or extra firm silken tofu by Morinu
- 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
Step by step instructions for making crustless vegan pumpkin pie ramekins.
Position an oven rack in the center of the oven, and preheat to 350°F. Add the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt to the blender or food processor.
Blend or process until completely smooth, scraping down the sides of the bowl, as needed.
Pour ½ cup (130g) of filling into each ramekin. Bake on top of a baking sheet until firm and set, 30 to 35 minutes.
Let cool completely on a rack. Chill in refrigerator for at least 2 hours, up to overnight. Slice and serve with dairy-free whipped topping, if desired.
🧯 Food safety
- Wash hands with soap and water before cooking
- Use oven mitts when baking to prevent burning your hands
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
⭐️ Expert tips
- The pies will darken as they cook. They will look too light in color before baking, but will bake into that beautiful pumpkin pie color afterwards.
- To prevent condensation forming on top of the pies in the refrigerator, allow them to cool before refrigerating, store them uncovered or with a paper towel under the plastic wrap to collect any moisture.
- High speed blender or food processor
🥡 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. They can be frozen in an airtight container up to 3 months.
☕️ Tea pairing
These low calorie 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.
💜 More recipes you'll love
If you love this recipe for crustless vegan pumpkin pies, check out these other delicious plant-based dessert recipes!
Crustless Pumpkin Pie Ramekins with Leftover Filling (vegan)
- High speed blender or food processor
- 6 Ramekins or other small oven-proof ceramic, cast iron or glass containers
Vegan Filling (or use up to 26 ounces of standard pumpkin pie filling)
- Dairy-free whipped cream optional
- Position an oven rack in the center of the oven, and preheat oven to 350°F.
Make the filling
- Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl, as needed.15 ounces pumpkin puree, 8 ounces silken tofu, ⅓ cup cane sugar, 2 tablespoons cornstarch, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon sea salt
Bake and chill mini pies
- Fill 6 ramekins with ½ cup (130g) of filling each. If using a small amount of leftover pumpkin pie filling, fill as many ramekins as you can with your filling.
- Place mini pies on a baking sheet, for easier transport and then bake until firm and set, 30 to 35 minutes. If baking in air fryer, reduce heat to 325°F and check them at 20 minutes.
- Let cool completely on a rack. Chill in refrigerator for at least 2 hours, up to overnight. Slice and serve with dairy-free whipped topping, if desired.Dairy-free whipped cream