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!

Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you quick & simple plant-based recipes every week!
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
🧄 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.
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.
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.
🍳 Equipment
- High speed blender or food processor - essential to make the filling come out smooth!
🥡 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 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!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Crustless Pumpkin Pie Ramekins with Leftover Filling (vegan)
Equipment
- High speed blender or food processor
- 6 Ramekins or other small oven-proof ceramic, cast iron or glass containers
Ingredients
Vegan Filling (or use up to 26 ounces of standard pumpkin pie filling)
- 15 ounces pumpkin puree canned about 2 cups (not pumpkin pie filling)
- 8 ounces silken tofu firm or extra firm, I recommend the Morinu brand
- ⅓ cup cane sugar increase to ½ cup for sweeter pie
- 2 tablespoons cornstarch
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Garnish
- Dairy-free whipped cream optional
Instructions
- 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
Kavita says
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!