Vegan Mini Pumpkin Pies with Graham Cracker Crust

Vegan mini pumpkin pies are the BEST healthy dessert! Perfect for potlucks, fall festivities, or Thanksgiving. #thanksgiving #vegandessert #pumpkinpie #veganpumpkinpie | Mindful Avocado
Vegan mini pumpkin pie bites -- So easy to make and are the BEST bite-sized dessert for Thanksgiving! Chai spiced graham cracker crust paired with a creamy vegan pumpkin pie filling. #thanksgiving #vegandessert #pumpkinpie #veganpumpkinpie | Mindful Avocado

Crunchy graham cracker crust with creamy pumpkin pie filling is the ULTIMATE duo. These vegan mini pumpkin pies are something to be thankful for! Top with vegan whipped cream and a dusting of cinnamon for a delicious dessert.

closeup of vegan mini pumpkin pies topped with whipped cream

This post was originally published in November 2016. Pictures, recipe, and post have been updated.

YUP you read that right. VEGAN MINI PUMPKIN PIE BITES!

Can you tell I’m excited about this?!

Now I’m normally I’m team cake, but when it comes to pumpkin pie, I cannot resist. These vegan mini pumpkin pies are the perfect dessert recipe to make for Thanksgiving, or any occasion really because they are perfectly portioned and so adorable.

ingredients for mini pumpkin pies

Ingredients for vegan mini pumpkin pie bites

There are two major components for pumpkin pie – the crust and the filling.

Crust ingredients:

Filling ingredients:

  • Pumpkin puree
  • Corn starch
  • Non-dairy milk (I use oat milk)
  • Salt
  • Pumpkin pie spice
  • Maple syrup
  • Vanilla extract
ingredients for mini pumpkin pies in food processor

How to make vegan mini pumpkin pie bites

  1. Start by adding all the ingredients for the crust in a blender or food processor. Press the mixture into a mini cupcake tin and prebake the crust in the oven for 6-8 minutes.
  2. Add all the ingredients for the filling into a blender or food processor and blend until silky smooth.
  3. Spoon filling on top of the crust and bake for an additional 12 minutes.
mini pumpkin pies in baking tin before going in the oven

How to tell when mini pumpkin pies are done baking?

Easy! Stick a toothpick into the center and if it comes out clean, then they are fully baked. To let the pumpkin pie set, they should sit for 4 hours or overnight. Yes, this is where you get to practice patience!

Can you freeze mini pumpkin pie bites

Yes! These are the perfect freezer-friendly dessert. Simply bake and store in the freezer once cooled. Top with coconut whipped cream right before serving to freshen them up!

plate of mini pumpkin pies with pumpkins and cinnamon sticks

These are so easy to make and literally the most adorable dessert. Look no further, your Thanksgiving dessert recipe is all set with these vegan chai-spiced mini pumpkin pies.

bite taken out of mini pumpkin pie

If you tried this vegan mini pumpkin pie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

More pumpkin recipes you’ll LOVE:
Vegan Pumpkin Pie
Pumpkin Almond Butter
Pumpkin Cinnamon Rolls
Pumpkin Oatmeal
Pumpkin Smoothie
Pumpkin Bread with Maple Cashew Frosting

Vegan Pumpkin Muffins

closeup of vegan mini pumpkin pies topped with whipped cream

Vegan Mini Pumpkin Pies with Graham Cracker Crust

These delicious mini pumpkin pies will make it hard to eat just one. Creamy pumpkin pie filling paired with a graham cracker crust is the BEST!
5 from 3 votes
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Course: Dessert
Cuisine: Plant Based, Vegan, Vegetarian
Keyword: bite size pumpkin pie, chai spice pumpkin pie, vegan pumpkin pie
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 24 mini pies
Calories: 56kcal
Author: Amanda


For the Crust:

  • 5 full sheets graham crackers (use a brand/variety without honey to ensure they are vegan)
  • 2.5 Tablespoons vegan butter melted
  • 2 Tablespoons cane sugar
  • 1/2 teaspoon cinnamon
  • pinch salt

For the Filling:

  • 1 15-ounce can pumpkin puree NOT pumpkin pie filling!
  • 2 Tablespoons corn starch
  • 1/4 cup oat milk or other non-dairy milk
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Toppings (optional):

  • coconut whipped cream
  • crushed pecans
  • cinnamon


To Make the Crust:

  • Preheat the oven to 350 degrees Fahrenheit. Line a mini cupcake tin with liners.
  • Add graham crackers, sugar, cinnamon, and salt to the food processor. Pulse to break up graham crackers.
  • With the food processor on low, pour in melted vegan butter. The mixture will begin to resemble wet sand.
  • Stop the food processor and stir well using a spoon or rubber spatula.
  • Fill each mini cupcake liner with 1/2 Tablespoon of the mixture. There will be some leftover crust, so save it as a topping!
  • Bake for 6-8 minutes until the edges are golden brown. Remove from the oven and allow to cool while you make your filling.

To Make the Filling:

  • Rinse out the food processor. Add all ingredients for filling to the food processor and blend until smooth.
  • Pour 1 Tablespoon of filling into each cupcake liner.
  • Bake for 10-12 minutes or until a toothpick comes out clean from center.
  • Let chill for 4 hours or, preferably, overnight.
  • Add desired toppings such as vegan whipped cream, cinnamon, chopped nuts, or extra graham cracker crumbles!



* If you plan on making coconut whipped cream, put the can in the fridge overnight and reserve the hardened cream for the whipped cream and use the liquid for the pie filling!
I follow Minimalist Baker’s recipe for coconut whipped cream.


Serving: 1mini pie | Calories: 56kcal | Carbohydrates: 7.8g | Protein: 0.5g | Fat: 2.7g | Saturated Fat: 2g | Sodium: 53mg | Fiber: 0.5g | Sugar: 4.8g

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