Mini Pumpkin Pies

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Introducing Mini Pumpkin Pies, the perfect treat for Thanksgiving when you crave a little taste of everything from the dessert table. These delightful bites are dairy-free, festive, and baked in a mini muffin pan, ready in just about 30 minutes.

Why You’ll Love This Recipe:

  1. Mini Pumpkin Pies are a fun and effortless dessert option!
  2. Unlike making a full-size pie, there’s no need for blind baking the crust.
  3. Baking and cooling times are much shorter compared to a regular pie.
  4. They’re bite-sized and easy to serve, ideal for Thanksgiving gatherings.
  5. This recipe is dairy-free, provided you use a dairy-free pie crust.
  6. Utilizing store-bought pie crust makes this recipe incredibly simple.

Tips And Tricks:

  1. Opt for pre-made store-bought pie dough for a convenient and quick recipe.
  2. If you have a homemade pie crust, feel free to use it!
  3. Ensure to use a dairy-free pie crust if you require the recipe to be dairy-free.
  4. Using a double cookie scoop makes adding the pie filling quick and hassle-free.

Frequently Asked Questions:

  1. Are these vegan? No, they contain eggs, so they’re not vegan.
  2. Can these be made vegan? Yes, simply use a vegan pie crust and substitute the eggs with something like almond butter, using 1/4 cup.
  3. Are these gluten-free? No, but you can make them gluten-free by using a gluten-free pie crust.

Mini Pumpkin Pies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12


  • Refrigerated pie crust dough dairy-free if needed
  • 1/3 cup coconut sugar you can substitute with cane or brown sugar
  • 2 tsp ground cinnamon
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 can 15 oz pumpkin puree (not pumpkin pie filling)
  • 2 tbsp oat milk or any other milk alternative
  • 2 large eggs you may substitute with 1/4 cup almond butter
  • Dairy-free whipped cream for serving


  • Preheat oven to 400°F. Remove pie crust from the fridge and let it rest on the counter for 15 minutes.
  • Prepare the filling: In a large bowl, combine all ingredients and whisk until fully combined. Set aside.
  • Roll out the pie dough on a floured surface and use a 2.5-3-inch cookie cutter or the top of a glass to cut out the bases.
  • Place the pie crusts in muffin tins and gently press them to the edges.
  • Add about 2 tablespoons of the pie filling into each crust and bake for 20 minutes.
  • Allow the pies to cool in the muffin tins for 30 minutes before removing and transferring them to a cooling rack.
  • Top with a dollop of whipped cream and a sprinkle of cinnamon before serving. Enjoy!


  • Pre-made store-bought pie dough makes this recipe quick and easy.
  • Feel free to use homemade pie crust if you prefer.
  • Ensure to use a dairy-free pie crust if necessary.
  • Using a double cookie scoop makes filling the pies quick and easy.

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