No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Marriage is such a special gift. Ritch and I have been married for over 9 years, and I can’t even begin to explain the beauty of committing to spend your entire life with another imperfect person. Compromise, sacrifice, love, tears, hardship, joy, and companionship through the day in and day out of life is such a wonderful and overwhelmingly special gift that I’m tearing up as I type this. Plus, I never have to open another jar of pickles as long as I live. Total. Win.

No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Today I am excited to join a few other wonderful ladies as we celebrate the marriage of our friend Liz over at Pumpkin and Peanut Butter! {go check her out}! In a few short weeks Liz and Nate will say “I do,” to each other and “I don’t” to everyone else on the planet (sorry dudes…. because she’s a catch)! In honor of Liz, I am sharing a recipe featuring one of her favorite ingredients….pumpkin! These Mini Vegan Pumpkin Pies are an elegant, healthy and delicious dessert…perfect for the most special celebration!

I have to be honest with you, pumpkin pie is usually not my favorite. I am a total texture person, and {until this recipe} I hadn’t found a pumpkin pie that didn’t give me a bit of the heebie-jeebies when I took a bite. These Mini Vegan Pumpkin Pies, however, are perfect for those of us who love the flavor of pumpkin but not the texture! They are silky, smooth and oh so delicious. Plus they are gluten-free, dairy-free, no-bake and vegan!

No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Did you know that Oreos are vegan {hallelujah}! Since chocolate and pumpkin is a match made in heaven, I knew this luscious pumpkin filling had to sit on top of a thick layer of crushed Oreos and coconut oil.

(Note: While Oreo cookies themselves contain no animal products, they are processed in a facility with other milk-containing foods. If cross-contamination is a concern for you please use a these chocolate sandwich cookies that are strictly and specifically made to be free of allergens including all animal products).

You can easily make these pies gluten-free by substituting the Oreos for your favorite gluten-free sandwich cookie (like these). Top with a little coconut whipped cream and get ready for an extra special treat.

No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Alternate Crust: 

If you’d prefer not to use cookies and want a paleo, gluten-free and refined sugar free version…then use this recipe for the crust!

½ cup pecans

½ cup dates, pitted (don’t forget to remove the pits)!!

1 ½  TBS cocoa powder

2 TBS unsweetened coconut

1 TBS honey

¼ tsp salt

Blend/process ingredients in a blender/food processor until the mixture just starts to clump together. Press into the bottom of your mini cheesecake pan and continue on with the recipe!

No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Mini Vegan Pumpkin Pies: Method 

The key to making these pumpkin pies irresistibly silky and smooth is blending the ingredients together in your Vitamix! You know how much I love my blender! It takes foods that don’t seem like they would gel at all, and brings them together beautifully to make this elegant dessert.

These Vegan Pumpkin Pies can be made in a muffin tin using liners, however one of my absolute favorite baking pans is this mini cheesecake pan . This pan has little bottoms that come out, making removing the pies from the tin CRAZY easy without compromising their beautiful shape. I have made so many adorable little desserts in this pan that I couldn’t imagine my life without it!

No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Mini Vegan Pumpkin Pies: Substitutions

These beauties are perfection as written, but here are a few potential substitutions!

Coconut oil: Butter or vegan butter {like Earth Balance} can be substituted for the coconut oil!

Maple syrup: Any liquid sweetener can be used but maple syrup and honey are the best tasting options!

And that’s really it! I don’t recommending tinkering too much with the recipe because it’s so delicious as-is!

No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Mini Vegan Pumpkin Pies (No-Bake)

15 minutes

Total Time: 3 hours, 15 minutes

Yield: 12 mini pies

Ingredients

Instructions

  1. Boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.
  2. Make the Crust:
  3. Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
  4. Mix coconut oil and cookie crumbs together until well combined.
  5. Drop 1-2 TBS portions of the crust into each well of your mini cheesecake pan. Use your finger to press the crumbs evenly around the bottom of the well.
  6. Repeat with each well until all the cookie mixture has been used.
  7. Put the mini cheesecake pan in the freezer and let the crusts harden.
  8. Make the Filling:
  9. Put all the ingredients in the order listed into your Vitamix (or high powered blender).
  10. Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
  11. Putting it together.
  12. Remove pan from the freezer (make sure crusts are hardened).
  13. Add 2 TBS of pumpkin filling to each well.
  14. Smooth with your finger and press the air out of each well.
  15. Refrigerate for at least 3 hours (or overnight). You can also freeze these pies to hurry the process along, but be sure to remove them from the freezer before serving!

Notes

This recipe was inspired by my sweet friend Erin and her delicious key lime pies!

Note: I use this recipe to make coconut whipped cream (and always add vanilla)!

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No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

Any who… I am so blessed to be married to Ritch. My person. My better half. My home. Someone who will be with me forever and always.  I’m so excited that Liz and Nate are about to embark on their forever lives together! There truly is nothing more beautiful! Pop on over to her blog, wish her a happy marriage, and have an amazing day!!

Also, check out the rest of my sweet blogger friends who are also celebrating Liz today with some seriously tasty treats {featuring pumpkin and peanut butter of course}!

liz-bridal-shower

Pumpkin Spice Quinoa Granola – from The Food Wright

Pumpkin Spice Baked Brie – From Fork in the Kitchen

Gluten-Free Baked Pumpkin Donuts – From Nourished the Blog

Pumpkin Spiced Whiskey Hot Chocolate – From Spice and Sprout

Honey Apple Peanut Butter Tart – From Nomable

Question: How do you feel about pumpkin pie? Are you married? If yes, share a highlight from your wedding day! 

If you make something from JoyFoodSunshine I would love to see your creations! 

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No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!

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No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall treat! They are gluten-free, dairy-free, refined sugar free and vegan!