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mini vegan pumpkin pies

Individual Vegan Eggnog Mini Pumpkin Pies

  • Author: Britt Berlin
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 6 5" pies 1x
  • Category: pie
  • Method: baking
  • Cuisine: American
  • Diet: Vegan


These adorable mini pumpkin pies are ultra creamy and silky with dairy free eggnog and baked in 5″ pie dishes! You don’t need any eggs nor dairy to make just 6 super easy mini pies- perfect for any Thanksgiving table!


  • 1 15-ounce can pumpkin puree
  • 1/2 cup (120 mL) vegan eggnog (or dairy free milk, like oat milk or soy milk)
  • 1/2 cup (120 mL) maple syrup
  • 1/4 cup (50 g) light brown sugar
  • 1/4 cup (40 g) cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 batch homemade vegan pie crust
  • ​Vegan egg wash: 1 tbsp maple syrup + 1 tbsp soy milk


  1. Prep: Prepare the homemade pie crust first, giving it time to chill in the fridge before rolling it (about 30 minutes at the minimum). Make sure you have 6 5″ pie dishes. Alternatively, you can use a 12-cup muffin pan. When you’re ready to roll the pie dough, preheat the oven to 350F.
  2. Roll the dough: Lightly flour a clean surface, and roll the dough out to be 1/4″ thick for the 5″ pies, or 1/8″ thick for the muffin-sized pies. Place a mini pie onto the dough, and use a sharp knife to carefully cut a circle about 1/2″ wider from the rim of the pie dish. Repeat, fitting as many pie circles as you can before needing to re-roll the dough. If you have any extra dough, you can save that for pie cut outs!
  3. Shape the pie crusts: Place one circle into a pie dish, and shape the rim of the pie using either your fingers or pressing the back of a fork into the pie crust. Repeat for all of the pies, and place them onto a baking sheet and into the freezer to chill while you make the pumpkin pie filling. If your pie circle is a bit short on the sides of the pie dish, you can roll it a bit wider!
  4. Make the pumpkin filling: In a food processor, add in the remaining ingredients (pumpkin puree, vegan eggnog, maple syrup, brown sugar, cornstarch, vanilla extract, and pumpkin pie spice), and blend until smooth.
  5. Fill the pumpkin pie crusts: Pour the filling into each pie crust, filling to nearly the rim. Brush the rim of the pies with the vegan egg wash, as well as any pie cut outs.
  6. Bake: Keep the pumpkin pies on a baking sheet, and place the pie cut outs onto a separate baking sheet (they’ll only need 12-15 minutes to bake). Place the baking sheets into the oven to bake for 28-33 minutes, or until the pumpkin pie filling isn’t wiggling, and the crust is golden brown.
  7. Cool: Allow the pumpkin pies to cool and set at room temperature for 20-30 minutes.
  8. Serve: Top with a dollop of homemade vegan whipped cream or store-bought and a sprinkling of cinnamon for decoration! Serve and enjoy! Store any leftovers in an airtight container and in the refrigerator for up to 5 days.


See blog post for all tips & tricks!

Keywords: mini pumpkin pies, vegan mini pumpkin pies, individual pumpkin pies, mini pies