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 chai spice pumpkin filling is the ULTIMATE duo. These vegan mini pumpkin pie bites are something to be thankful for! Top with coconut whipped cream and a dusting of cinnamon for a delicious dessert.

vegan mini pumpkin pie bites with chai crust on cooling rack. pumpkin pies are topped with coconut whipped cream


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.

I was thinking about what flavors complement pumpkin pie spice and that’s when I thought of chai. This spicy blend in the crust makes the perfect pair with pumpkin pie filling.

ingredients for mini pumpkin pie bites

Ingredients for vegan mini pumpkin pie bites

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

Crust ingredients:

  • Graham crackers
  • Coconut oil
  • Coconut sugar
  • Chai spice

Filling ingredients:

  • Pumpkin puree
  • Corn starch
  • Coconut milk
  • Salt
  • Pumpkin pie spice
  • Maple syrup
  • Vanilla extract

how to make pumpkin pie crust

How to make vegan mini pumpkin pie bites

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.

how to make pumpkin pie filling

Add all the ingredients for the filling into a blender or food processor and blend until silky smooth.

hand spooning pumpkin pie filling over crust

Spoon filling on top of the crust and bake for an additional 12-15 minutes.

mini pumpkin pie bites on marble counter with gold silverware

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 2-3 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!

mini vegan pumpkin pie bites on cooling rack

These mini pumpkin pie bites are so cinnamony with the perfect amount of flavorful spice chai brings to the table. These vegan pumpkin pies are soo legit and they make my kitchen smell amazing. That in itself is worth giving this recipe a try.

vegan mini pumpkin pie bites with chai crust in a stack

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.

vegan mini pumpkin pie bites on plate

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!

Want more pumpkin recipes? Try pumpkin spice almond butter and chickpea flour pumpkin pancakes!

vegan mini pumpkin pie bites with chai crust on cooling rack. pumpkin pies are topped with coconut whipped cream

Vegan Mini Pumpkin Pies with Chai Spice

Print Recipe
Pin Recipe
These delicious mini pumpkin pies will make it hard to eat just one. Packed with ingredients like coconut oil, pumpkin, and coconut sugar, this recipe is the perfect fall treat,
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 2 hours
Total Time 2 hours 50 minutes
Servings 24 mini pies
Calories 56kcal
Author Amanda


For the Crust:

For the Filling:

  • 1 15-ounce can pumpkin puree NOT pumpkin pie filling!
  • 3 Tablespoons corn starch
  • 3-4 Tablespoons coconut milk from can*
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract

Toppings (optional):

  • coconut whipped cream
  • crushed pecans
  • cinnamon


  • Preheat the oven to 350 degrees Fahrenheit.
  • Break graham cracker into pieces and put in blender or food processor.
  • Add the rest of the ingredients for the crust and pulse until graham crackers are finely ground.
  • Spoon graham cracker mixture in a mini cupcake tin. Flatten crust.
  • Bake crusts for 5 minutes. Place in the fridge to cool while making the filling.
  • Add all ingredients for filling to a blender and blend until smooth.
  • Take crusts out of the fridge and spoon in filling. Flatten tops with a knife or spatula.
  • Bake for 10-12 minutes or until a toothpick comes out clean from center.
  • Let chill for 2-3 hours or, preferably, overnight.


* 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
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!


Please note this post may contain affiliate links which do not impact the cost to you but gives me a small commission. Thank you for your support!