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

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