These Mini Pumpkin Pies are individualized portions making them perfect for a dinner party or Thanksgiving - they're cute, flaky and delicious!
These vegan mini pumpkin pies are the perfect treat for Thanksgiving and throughout the holiday period. These healthy fall pies are easy to make and at 180 calories you can’t say no! You are going to love these tasty bitesized tarts!
A great recipe for kids to make!
This is a great recipe for kids to get involved with! Mine love using the cookie cutter to cut out the shapes, place them in the mason jar lids and stuff with the easy-to-whip-up pumpkin pie filling.
I’m all about the mini pies this year because I’ve realized that if I have a regular serving size of anything on my plate, I cannot contain myself from finishing it all. So I make desserts mini like my Cranberry Apple Mini Pies, and there ya have it…it’s one serving (just a whole lot smaller).
I use a mason jar lid to shape the mini pie crust and cook them individually for portion-controlled adorable mini pumpkin pies.
How to make this mini pumpkin pie recipe
Preheat the oven to 375°F and line a baking sheet with parchment paper. Place the mason jar lids on the baking sheet and spray them with cooking oil.
Cut out 12 separate circles out of the pie crust and place them inside the mason jar lids, pushing tightly to secure.
In a large bowl, add all the pie filling ingredients and whisk with a hand blender to combine and pour the pie filling into the pie crusts, filling them about 3/4 full. Bake the mini pumpkin pies at 375°F for 25 minutes, or until golden brown on top. Let cool before serving.
Top tips to make mini pumpkin pies
- Use pumpkin puree not pumpkin pie filling. You want to make sure the only ingredient is pumpkin puree since you’ll be adding the sugar and spices to make the pumpkin chocolate chip bread.
- Use a muffin tin instead of the mason jar lids if necessary. The mason jar lids were vey convenient for setting the pie dough on them to bake. But you an also place them in a muffin tin which works just the same.
- Make sure the wet ingredients are at room temperature before adding in the coconut oil. Otherwise, even if the coconut oil is melted, it will seize, which will not allow it to spread properly while baking.
- Let the pies cool before serving. This will allow the filling to set, if you serve them warm the filling will be runny.
Frequently asked questions
These mini pumpkin pies should be left to cool completely before serving, this can take up to a couple of hours so be sure to plan ahead. The filling will set as it cools, so it’s important to give it the time it needs!
If you prefer to have your pumpkin pie warm, once it has cooled completely you can quickly warm it up in the microwave. They will just need 10 – 30 seconds each.
Yes! Once the pies are cooked, let them cool completely then wrap them in plastic wrap or individual freezer bags. They will be good for up to a month. Thaw the pies in the refrigerator.
For more pumpkin recipes:
- Healthy Pumpkin Pancakes
- Pumpkin Bars
- Homemade Pumpkin Spice Latte
- Pumpkin Pesto Pasta
- No-Bake Pumpkin Balls
- Pumpkin Pie Smoothie
More easy pie recipes
These mini pumpkin pies are so fun to make with the kids and they are so delicious too. I love serving individual desserts to guests and they are the perfect way to round off a Thanksgiving meal!
If you’ve tried this healthy-ish feel good Mini Pumpkin Pies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Mini Pumpkin Pies
Ingredients
- 2 9″ pie crusts of your choice
- 1 1/2 15 oz cans of pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp melted coconut oil
- 2 1/2 Tbsp cornstarch
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- Coconut whipped cream for serving optional
- Crushed pecans for serving optional
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and place the mason jar lids on the parchment paper. Spray lids with cooking spray.
- Cut out 12 separate 3 1/4 inch circles out of the pie crust. Place the cut-out pie crusts inside the mason jar lids, pushing tightly to secure.
- In a large bowl, add all the pie filling ingredients and whisk with a hand blender to combine, scraping down sides as needed.
- Pour the pie filling into the pie crusts, filling them about 3/4 full.
- Bake at 375°F for 25 minutes, or until golden brown on top. Let cool before serving.
- Serve with coconut whipped cream and crushed pecans, if desired
