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Mini pumpkin pies on a large plate with whipped cream in the middle
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4.88 from 32 votes

Mini Pumpkin Pies

These Mini Pumpkin Pies are individualized portions of pumpkin pie, which are perfect for serving for Thanksgiving or during the holidays!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings
Calories 167kcal
Author Yumna Jawad



  • Preheat the oven to 375°F.
  • Place the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices in a large bowl and whisk to combine.
  • Use a 4" round cookie cutter to cut out 12 round pieces of pie crust. You will need to re-roll the scraps.
  • Place the cut out dough into two muffin tins, using your fingers to form the dough into cups.
  • Divide the pumpkin filling mixture into the muffin cups and bake in the preheated oven until the pumpkin filling sets and the dough becomes golden brown, about 25 minutes.
  • Remove from the oven and allow to cool for at least 10 minutes before transferring to a wired rack to cool completely. Serve with whipped cream, if desired.


Storage: Once fully cooled, store in an airtight container at room temperature for up to a week.
Substitutes: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.
  • Instead of pumpkin pie spice, make your own by mixing: 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves.
  • Instead of cornstarch, you can use arrowroot starch or all-purpose flour.


Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 128mg | Potassium: 106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3973IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg