No-Bake Mini Vegan Pumpkin Pies

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No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall dessert! They are gluten-free, dairy-free, refined sugar free, paleo, vegan and SUPER easy to make!

Front view of a No-Bake Vegan Pumpkin Pies with four others int he background.


Happy fall! Today I’m sharing the perfect fall dessert with you all…these No-Bake Vegan Pumpkin Pies. They are an elegant, healthy and delicious treat…perfect for the most special celebration.

I have to be honest with you, pumpkin pie is usually not my favorite (except for this recipe…YUM). 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 No-Bake 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 so delicious. Plus they are gluten-free, dairy-free, no-bake, vegan and paleo friendly!

Overhead view of No-Bake Vegan Pumpkin Pies in a mini cheesecake pan.

No-Bake Mini Vegan Pumpkin Pies: Ingredients & Substitutions

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

  • Coconut oil: Butter or vegan butter 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 recommend tinkering too much with the recipe because it’s so delicious as-is.

Paleo-Friendly Crust Option

If you’d prefer not to use cookies and want a paleo, gluten-free and refined sugar free version of these gluten-free Vegan Pumpkin Pies…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.

You can also try this gluten-free graham cracker crust, which would taste amazing in this recipe.

Side view of 11 pumpkin bites with orange pumpkin the the background.

How to make Vegan Pumpkin Pie

Use a Vitamix

The key to making these easy vegan 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.

Be sure to follow the recipe instructions and add the ingredients int he order stated in the recipe card!

Make Them in a Mini Cheesecake Pan

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.

Chill

Make sure you give these No-Bake Vegan Pumpkin Pies enough time to chill. I usually toss the mini cheesecake pan in the freezer to speed up the process. Plus I find that they remove easier and cleaner when they are frozen!

Side view of 4 vegan pumpkin bites in a row. There is an orange pumpkin in the top right corner.

Recipe FAQs

Are Oreos vegan? 

Did you know that Oreos are vegan! 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).

What is pumpkin pie filling made of?

This vegan filling is made up of coconut oil, coconut cream, pumpkin puree, pure maple syrup, and more.

Can I use a muffin pan for this recipe?

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.

Sideview of vegan pies with a silver fork in the front pie.
5 vegan pumpkin bites with one being lifted in air with a fork.

More Delicious Recipes 

Here are some more of our favorite pumpkin recipes: 

4 vegan pumpkin bites with one half eatten.

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Mini Vegan Pumpkin Pies (No-Bake)

Laura
No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall dessert! They are gluten-free, dairy-free, refined sugar free, paleo, vegan and SUPER easy to make! 
5 from 11 votes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 204.6
Prep Time15 minutes
Chilling time3 hours
Total Time15 minutes

Ingredients 
 

Oreo Crust:

  • 2 cups Oreo cookie crumbs (see notes for a Gluten-free cookie option)
  • ¼ cup coconut oil melted

Pumpkin Pie Filling:

Instructions 

  • 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.

Make the Crust:

  • Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
  • Mix coconut oil and cookie crumbs together until well combined.
  • 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.
  • Repeat with each well until all the cookie mixture has been used.
  • Put the mini cheesecake pan in the freezer and let the crusts harden.

Make the Filling:

  • Put all the ingredients in the order listed into your Vitamix (or high powered blender).
  • Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).

Putting it together.

  • Remove pan from the freezer (make sure crusts are hardened).
  • Add 2 TBS of pumpkin filling to each well.
  • Smooth with your finger and press the air out of each well.
  • 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!

Ingredient Substitutions

  • Coconut oil: Butter or vegan butter 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.
Use these gluten-free cookies to make these pumpkin pies gluten-free. Or the alternative crust listed in the post.
Note: I use this recipe to make coconut whipped cream (and always add vanilla).

Storage

Refrigerate these in an airtight container for up to a week or freeze for up to 2 months. 

 

Nutrition

Serving: 1mini pumpkin pie | Calories: 204.6kcal | Carbohydrates: 14.5g | Protein: 1.8g | Fat: 15.9g | Saturated Fat: 10.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Sodium: 87mg | Potassium: 64mg | Fiber: 1g | Sugar: 8.8g | Vitamin A: 1250IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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78 Comments

  1. I found the answer to my question about raw cashews reading through the comments. Can’t wait to try these! Thx!!

  2. 5 stars
    Wow these are amazing! I made them with the paleo crust and used a plant based butter instead of coconut oil. Definitely will be making this again, except I’ll double the recipe!

  3. 5 stars
    Love these! Have made them the last two Thanksgivings. Do you think it could be made as a pie instead of mini bites? Would you change anything?

  4. 5 stars
    Hi! I’m so excited to try this recipe! Will be doing the gluten free substitute for the crust with the dates, I saw it says 2 TBS of coconut.. Coconut what? flakes? cream? Can you specify? Thanks!