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    Home » Recipes » Desserts

    Mini Vegan Pumpkin Pies - Single Serving Pumpkin Tarts

    Published: Aug 15, 2022 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe
    pinterest image

    Creamy, firm and not overly sweet, these mini vegan pumpkin pies are easy to make, delicious and adorable! Our healthy low sugar pumpkin tart filling made with silken tofu requires no coconut, no oil and is dairy-free. Make 12 individual single serving mini pies or mini tarts.

    mini pumpkin pies on cooking rack

    Make these mini pumpkin tarts for vegan afternoon tea parties, baby showers, wedding showers or special family dinners.

    These mini pumpkin pies are a miniature version of my easy vegan pumpkin pie recipe. This recipe has been adapted, with specific instructions for how to make them with mini tart pie crusts.

    Jump to:
    • 🧄 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Instructions
    • ⭐️ Expert tips
    • 🍳 Equipment
    • 🥡 Make ahead and storage tips
    • ☕️ Tea pairing
    • 💜 More recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    View the web story for this mini pumpkin pie tart recipe.

    🧄 Ingredient notes

    ingredients for single serving pumpkin tarts: store bought vegan mini tart crusts, pumpkin puree, silken tofu, sugar, vanilla extract, cornstarch, pumpkin pie spice, sea salt
    • 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 ½ 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 ⅔ cup. If you want an even lower sugar version, we've successfully tested this recipe with only ⅓ cup sugar.
    • Cornstarch - used as a substitute for eggs in the pie filling, along with the silken tofu
    • Store-bought mini tartlet crusts - look for mini frozen tart crusts that are made with vegetable oil (not butter or lard) for it to be vegan. You should be able to find this in a typical grocery store, but may need to go to a large grocers that stocks lots of frozen pastry items.

    📋 Substitutions and variations

    Here are some suitable substitutions for the ingredients:

    • Frozen mini tartlet crusts - substitute with your favorite homemade tart short crust recipe or omit the crust altogether for mini crustless pumpkin pies (pour filling into ramekins).
    • 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
    mini pumpkin pie on plate with darjeeling tea

    Want to switch it up? Try one of these variations:

    • Large pumpkin pie - use one deep dish pie crust instead of the mini ones to make a normal-sized pumpkin pie instead.
    • Crustless pumpkin pie - omit the crust altogether and pour the filling equally between 6-12 ramekins and bake according to this recipe. 100 Calorie Crustless Pumpkin Pie Ramekins Recipe
    • Pumpkin pie baked oatmeal - use that can of pumpkin puree, along with plant-based milk, pumpkin pie spice and sugar to make pumpkin pie baked oatmeal all autumn
    • Gluten-free - make this gluten-free by using your favorite mini gluten free tart crusts
    • WFPBNO - make this whole food plant based no oil by using an oil-free tart crust recipe and 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 mini vegan pumpkin pies.

    before blind baking mini tart crusts

    Position an oven rack in the center of the oven, and preheat to 350°F. Thaw mini pie crusts slightly while oven is preheating. Then, poke holes with a fork in all of them to allow the air to escape so they don't puff up.

    after blind baking

    Blind bake the mini pie crusts first for 5 minutes on middle rack of oven. Transfer to a rack, and let cool completely.

    add all filling ingredients to blender

    Add the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt to the blender or food processor.

    ingredients in blender before blending

    Blend or process until completely smooth, scraping down the sides of the bowl, as needed.

    before baking mini pies

    Pour ¼ cup (65g) of filling into each pre-baked tart shell. Bake on top of a baking sheet until firm and set, 30 to 35 minutes.

    mini pumpkin pies on cooking rack

    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

    See more guidelines at USDA.gov.

    ⭐️ 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

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

    mini pumpkin pie on plate with darjeeling tea in cup

    💜 More recipes you'll love

    If you love this recipe for mini pumpkin pies, check out these other delicious plant-based dessert recipes!

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      Healthy Banana Oatmeal Cranberry Bars with Chocolate Chips and Pepitas
    • closeup of a square cut banana oat bar with chocolate chips and chopped pecans
      Healthy Banana Chocolate Chip Oatmeal Bars with Pecans (vegan)
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      3-Ingredient Banana Coconut Walnut Cookies
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      4-Ingredient Banana Oatmeal Peanut Butter Cookies

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    holding a mini pumpkin pie with a bite taken out

    Mini Vegan Pumpkin Pies - Single Serving Pumpkin Tarts

    Abi Cowell
    Creamy, firm and not overly sweet, these mini vegan pumpkin pies are easy to make, delicious and adorable! Our healthy low sugar pumpkin tart filling made with silken tofu requires no coconut, no oil and is dairy-free. Make 12 individual single serving mini pies or mini tarts.
    4.50 from 2 votes
    Estimated Cost: $6
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Additional Time 2 hours hrs
    Total Time 3 hours hrs
    Course Desserts
    Cuisine American
    Servings 12
    Calories 128 kcal

    Equipment

    • High speed blender or food processor
    Prevent your screen from going dark

    Ingredients
     
     

    • 12 mini frozen tart crusts

    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
    • ½ cup cane sugar increase to ⅔ 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
     

    Pre-bake pie crust

    • Position an oven rack in the center of the oven, and preheat oven to 350°F. Thaw mini tart pie crusts slightly while oven is preheating. Then, poke holes with a fork in each pie crust to allow the air to escape so it doesn't puff up.
      12 mini frozen tart crusts
    • Bake for 5 minutes on middle rack of oven. Transfer to a rack, and let cool completely.

    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, ½ cup cane sugar, 2 tablespoons cornstarch, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon sea salt

    Bake and chill pie

    • Fill each mini tart shell with ¼ cup (65g) of 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

    Notes

    Total volume of blended filling should make about 800 ml or 26 fluid ounces of filling.

    Nutrition

    Serving: 1tartletCalories: 128kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 92mgPotassium: 109mgFiber: 2gSugar: 10gVitamin A: 5516IUVitamin C: 2mgCalcium: 17mgIron: 2mg
    Keyword mini vegan pumpkin pies, vegan mini pumpkin pie, vegan pumpkin tart
    Tried this recipe?Let us know how it was!

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

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    Abi Cowell smiling in her kitchen

    Hi! I'm Abi, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

    More about me →

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