Easy Vegan Mini Pumpkin Pies with Graham Cracker Crust

There’s something timeless about the smell of pumpkin spice filling the air as autumn arrives. It brings back memories of gathering around the kitchen table with family, sharing laughter and stories over sweet treats. One particular memory that always stands out for me is the first time I attempted to make my own pumpkin pie. I had flour on my face, a bit of confusion about when to stop mixing, and an overwhelming desire to impress my loved ones. Spoiler alert: I did eventually succeed, and I can’t wait to show you how easy you can create your own delightful Vegan Mini Pumpkin Pies with Graham Cracker Crust. Even if this is your first time venturing into baking, I assure you this recipe is simple, stress-free, and totally doable!

Pumpkin makes everything taste a little cozier. You can find more of my favorite vegan pumpkin recipes right here.

Why I Love This Recipe of Vegan Mini Pumpkin Pies with Graham Cracker Crust

What makes this recipe extra special for me is its versatility. These mini pumpkin pies are not only delicious, but they’re also mini-sized—perfect for sharing or enjoying a guilt-free treat. They’re made with wholesome ingredients like pumpkin puree and non-dairy milk, ensuring that everyone can delight in their flavor, regardless of dietary restrictions. Plus, the graham cracker crust provides a lovely crunch that pairs beautifully with the creamy pumpkin filling.

You don’t need to be a pro-baker to impress your friends or family with these vegan mini pumpkin pies. They’re quite forgiving and allow for some creativity in the kitchen. For beginner cooks, it’s a comforting recipe that builds confidence without overwhelming you with too many steps. The cozy vibe of pumpkin spice and the nostalgic feel of mini desserts make this treat a seasonal favorite that warms the heart while satisfying the sweet tooth.

Ingredients You’ll Need for Vegan Mini Pumpkin Pies with Graham Cracker Crust

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Gathering the right ingredients is an essential part of the cooking experience. Here’s what you’ll need for these delectable Vegan Mini Pumpkin Pies:

Essentials:

• 5 full sheets graham crackers: Be sure to choose a brand or variety that doesn’t use honey, so they’re entirely vegan. Brands like Nabisco’s Original Graham Crackers are often a good choice.

• 2.5 tablespoons vegan butter: Melted, this will help bind the crust together.

• 2 tablespoons cane sugar: This sweetens the crust just perfectly.

• 1/2 teaspoon cinnamon: A warm spice that enhances the flavor of the crust.

• Pinch of salt: Balance is key, and a little salt goes a long way.

• 1 (15-ounce) can pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. This is the star of the show!

• 2 tablespoons corn starch: This will help set the filling.

• 1/4 cup oat milk (or other non-dairy milk): I love oat milk because of its creamy texture.

• 2 teaspoons pumpkin pie spice: A blend of spices that gives the filling its signature flavor.

• 1/4 teaspoon salt: To amplify the flavors.

• 1/4 cup maple syrup: For sweetness and richness.

• 1 teaspoon vanilla extract: A dash of vanilla takes this filling to the next level.

Optional Add-Ons:

• Coconut whipped cream: Perfect for topping your mini pies for added creaminess.

• Crushed pecans: A crunchy garnish that brings additional texture.

• Extra cinnamon: A sprinkle on top is always welcomed.

Substitutions and Shortcuts:

If you don’t have graham crackers, you could use a vegan cookie or even a nut-based crust. Coconut cream can replace oat milk if you’re looking for a richer texture. Additionally, you can swap maple syrup for agave nectar or any liquid sweetener that fits your taste. Always feel free to experiment a little!

How to Make Vegan Mini Pumpkin Pies with Graham Cracker Crust Step-by-Step

Now let’s dive into the process of creating these delightful morsels. Follow along; it’s a simple three-step process!

Step 1: To Make the Crust

1. Prepare Your Workspace: Preheat your oven to 350°F (175°C). Gather your mini cupcake tin and set it aside.

2. Crush the Graham Crackers: In a food processor, add the graham crackers and pulse them until finely ground. This should take just a few seconds.

3. Combine Ingredients: In a large bowl, mix the crushed graham crackers, melted vegan butter, cane sugar, cinnamon, and a pinch of salt. Stir until everything is well combined. The mixture will have a sand-like consistency.

4. Press into the Tin: Using your fingers or the back of a tablespoon, firmly press the crust mixture into each cavity of the mini cupcake tin, forming an even layer that covers the bottom and slightly up the sides.

5. Bake the Crust: Place the crust in the preheated oven and bake for 5–7 minutes, or until lightly golden brown. Remove and let it cool slightly while preparing the filling.

Step 2: To Make the Filling

1. Mix the Pumpkin Filling: In a medium bowl, add the pumpkin puree, corn starch, oat milk, pumpkin pie spice, salt, maple syrup, and vanilla extract.

2. Whisk Until Smooth: Using a whisk, blend the mixture until it’s completely smooth and creamy. Take a moment to savor that warm aroma!

3. Fill the Crusts: Carefully spoon the pumpkin filling into each pre-baked crust, dividing it evenly among them. Do not overfill; leave a little space at the top.

4. Bake the Pies: Return the mini cheesecake tin to your oven and bake for an additional 15–20 minutes, or until the filling is set.

5. Cool and Chill: Once done, remove from the oven and let them cool for a few minutes. Transfer to the fridge to chill for at least 1 hour before serving.

Common Mistakes to Avoid Vegan Mini Pumpkin Pies with Graham Cracker Crust

Even the best cooks have their learning moments! Here are some common pitfalls to avoid when making your Vegan Mini Pumpkin Pies:

Overmixing the Filling

When combining the filling ingredients, it’s essential to whisk just until smooth. Overmixing could lead to air bubbles, which can affect the texture of your mini pies. Gentle mixing is key!

Using Pumpkin Pie Filling Instead of Pure Pumpkin

Make sure to reach for pure pumpkin puree rather than pumpkin pie filling. The latter contains added sugar and spices, which can alter the flavor of your pies dramatically.

Not Pre-Baking the Crust

It’s tempting to skip pre-baking, but that extra step is crucial for ensuring a crispy, delightful crust. Skipping this can lead to a soggy bottom.

Overfilling the Crust

While it might be tempting to add as much filling as possible, be cautious! Overfilling can cause spillage during baking, leading to a messy oven and uneven pies. Leaving a little space helps to keep things tidy.

Serving Suggestions for Vegan Mini Pumpkin Pies with Graham Cracker Crust

Now that you’ve baked up these charming little desserts, it’s time to get creative with how you serve them!

Classic Whipped Topping

One of my favorite ways to serve these Vegan Mini Pumpkin Pies is with a generous dollop of coconut whipped cream on top. This adds an extra creaminess that pairs wonderfully with the pumpkin filling.

Sprinkle of Crunch

For an added crunch, top each pie with crushed pecans or walnuts. This not only adds texture but also a delightful nutty flavor that complements the sweetness of the filling.

Drizzle of Maple Syrup

If you want to take it up a notch, consider drizzling a little extra maple syrup over the top before serving. The sweetness contrasts beautifully with the spices in the filling.

Autumn Platter

Serve these mini pies on an autumn-themed platter, surrounded by seasonal fruits like pomegranates, apples, or pears for a beautiful presentation. This will elevate your dessert table for any gathering!

Pro-Level Tips for When You’re Ready

Once you feel confident about your miniature pumpkin pies, here are some tips to take your baking skills to the next level:

Experiment with Spices

Don’t be afraid to play around with spices! While pumpkin pie spice is delicious, you might enjoy adding a hint of nutmeg or ginger to the filling for a unique twist.

Make Ahead

If you’re planning for a gathering, you can make these pies up to a day in advance. Just store them covered in the fridge, and they’ll be ready to impress your guests.

Consider Dairy-Free Chocolate Drizzle

For a more decadent dessert, melt some dark vegan chocolate and drizzle it over the top of each pie. Chocolate and pumpkin is a pairing that doesn’t get enough credit!

Portion Controls

If you’re taking these to a potluck, consider serving them on tiny dessert dishes for individual servings. The small size will make them easier to share and delightful for guests to nibble.

Conclusion & Next Steps

As you can see, making your own Vegan Mini Pumpkin Pies with Graham Cracker Crust is not only easy, but it’s also a heartwarming journey that yields delightful results. You’ll discover that it’s easier than it looks to create these cozy treats, and they’re perfect for any autumn gathering. Plus, these little pies are endlessly customizable, so feel free to make them your own!

So what are you waiting for? Gather your ingredients and step into your kitchen to create these delicious mini pumpkin pies. I can’t wait to hear how yours turn out!

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FAQs About Vegan Mini Pumpkin Pies with Graham Cracker Crust

In conclusion, creating Vegan Mini Pumpkin Pies with Graham Cracker Crust is a rewarding and enjoyable experience that brings warmth to the home. Happy baking!