Mini Pumpkin Pies (Easy + Vegan!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan pumpkin pies in individual hand-held portions, made with coconut milk and spices. Simple, cozy, and perfect for fall holidays without preheating or fancy equipment.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1¾ cups pumpkin purée ((a 14 oz can is equivalent to 1 ¾ cups; do not use pumpkin pie filling))
- ¾ cup full-fat coconut milk ((see notes for substitutions and more info))
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 20 - 22 frozen vegan tart shells
- Dairy-free whipped cream for topping (optional)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 28m
- Sodium
- 159mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 18mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.