No-Bake Mini Vegan Pumpkin Pies are an elegant fall dessert that’s simple to make and perfect for special occasions. These mini pies are dairy-free, egg-free, refined sugar–free (when using maple syrup), and naturally vegan. They’re also easy to adapt for gluten-free or paleo diets.
These mini pumpkin pies deliver all the classic autumn flavors in a creamy, silky filling that avoids the heavy texture of traditional pumpkin pie. The no-bake filling is blended until ultra-smooth, then spooned into a crisp cookie or nut-based crust. Because they’re made in individual portions, they’re easy to serve and make a beautiful presentation for holiday gatherings or cozy dinners.
No-Bake Mini Vegan Pumpkin Pies: Ingredients & Substitutions
The recipe below is delicious as written, but a few simple swaps let you tailor it to your pantry and dietary needs.
- Coconut oil: Swap with butter or vegan butter if you prefer.
- Maple syrup: Any liquid sweetener works; maple syrup or honey (if not strictly vegan) yield the best flavor.
Keep the rest of the ingredients the same for the best texture and flavor.
Paleo-Friendly Crust Option
If you want a paleo, gluten-free, refined sugar–free crust, try this nut-and-date crust. Process until the mixture clumps and press into the base of your mini cheesecake pan.
- ½ cup pecans
- ½ cup pitted dates
- 1½ tablespoons cocoa powder
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon honey (or maple syrup)
- ¼ teaspoon salt
Pulse in a food processor or blender until the mixture holds together. Press into mini pan wells and chill before adding the filling.
How to Make These Vegan Pumpkin Pies
Blend Until Silky Smooth
The smooth texture of the filling comes from blending the ingredients until completely lump-free. Use a high-powered blender for the creamiest result. Add the ingredients in the order given and start blending on low, gradually increasing to high until the mixture is perfectly smooth (about 1 minute in a powerful blender).
Mini Cheesecake Pan for Easy Removal
For the neatest presentation, use a mini cheesecake pan with removable bottoms. A standard muffin tin lined with paper cups also works, but a pan with removable bottoms makes lifting each mini pie simple and preserves the clean edge of the crust.
Chill to Set
Chill the assembled pies in the refrigerator for at least 3 hours, or overnight for best results. If you’re short on time, freeze them until firm, then thaw in the fridge before serving. Chilled pies are easier to remove and hold their shape better.
Recipe FAQs
Many Oreo-like chocolate sandwich cookies do not contain animal-derived ingredients, but some are processed in facilities that handle dairy. If strict vegan or allergen-free certification is important to you, choose cookies specifically labeled vegan or allergen-free for the crust.
This vegan filling combines coconut oil and cream, pumpkin puree, maple syrup, soaked cashews for creaminess, vanilla, pumpkin pie spice, cinnamon, lemon juice, and salt for balance.
Yes. You can bake or assemble these in a lined muffin tin, but a mini cheesecake pan with removable bottoms makes removal easier and preserves the shape.
Recipe: Mini Vegan Pumpkin Pies (No-Bake)
Yield: 12 mini pies | Prep time: 15 minutes | Chilling time: 3 hours
Equipment
- High-powered blender or food processor
- Mini cheesecake pan with removable bottoms or muffin tin with liners
- Measuring cups and spoons, spatula
Oreo Crust
- 2 cups Oreo cookie crumbs (or 2 cups gluten-free chocolate sandwich cookie crumbs)
- ¼ cup coconut oil, melted (or melted butter/vegan butter)
Pumpkin Pie Filling
- ¼ cup coconut oil, melted
- 2 tablespoons coconut cream
- ½ cup pumpkin puree
- ¼ cup pure maple syrup (or your preferred liquid sweetener)
- ¾ cup roasted unsalted cashews, soaked for at least 1 hour
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon lemon juice
- ¼ teaspoon sea salt
Instructions
- Soak cashews: Pour boiling water over the cashews in a heatproof bowl so they are fully covered. Let soak for 1 hour, then drain.
- Make the crust: Grease your mini pan or line a muffin tin. Combine cookie crumbs and melted coconut oil until well combined. Press 1–2 tablespoons of the crust mixture into the bottom of each well. Freeze the pan briefly until the crusts firm up.
- Make the filling: Add the soaked cashews and remaining filling ingredients to the blender in the order listed. Blend on low, then increase to high until completely smooth and silky, about 1 minute with a high-powered blender.
- Assemble: Remove the pan from the freezer and spoon about 2 tablespoons of filling into each crust. Smooth the tops and press gently to remove air pockets.
- Chill: Refrigerate the pies for at least 3 hours or overnight to set. If you freeze them, allow a short thaw in the fridge before serving.
Notes
- Ingredient swaps: Use butter or vegan butter in place of coconut oil if desired. Honey may replace maple syrup where vegan status is not required.
- Gluten-free option: Use certified gluten-free chocolate sandwich cookies for the crust or the paleo nut-and-date crust described above.
- Coconut whipped cream: Top with coconut whipped cream flavored with a touch of vanilla for serving.
- Storage: Refrigerate in an airtight container up to 1 week or freeze up to 2 months.
Nutrition (per mini pie, approximate)
Calories: 205 kcal | Carbohydrates: 14.5 g | Protein: 1.8 g | Fat: 15.9 g | Fiber: 1 g | Sugar: 8.8 g
If you try this recipe, leave a comment or rating where you found it and share any favorite tweaks. These mini pies are a lovely, crowd-pleasing way to celebrate fall flavors while keeping the dessert light, creamy, and free of dairy and eggs.
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