• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » No-Bake Mini Vegan Pumpkin Pies

    No-Bake Mini Vegan Pumpkin Pies

    Published: Sep 16, 2016 · Modified: Oct 6, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe
    2 images with title in middle. The top photo has 2 vegan pies in a row. The bottom photo has four vegan pies with a pumpkin in the background.
    3 vegan pies in a row.
    2 images with title in middle. The top photo has 4 vegan pies with a fork in one. The bottom photo has four vegan pies with a pumpkin in the background.

    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: 

    • The best pumpkin bread (EVER). Or for a healthier version, try this Paleo Pumpkin Bread!
    • This Vegan Pumpkin Cheesecake is SO GOOD!
    • These chocolate chip pumpkin blondies are delish! 
    • Try our favorite Pumpkin Pie from scratch or this Dairy-Free Pumpkin Pie. 
    • For a yummy fall breakfast, this healthy Pumpkin Baked Oatmeal is a total winner!
    4 vegan pumpkin bites with one half eatten.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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

    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
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Chilling time 3 hrs
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 12 mini pies
    Calories 204.6 kcal

    Equipment

    • Vitamix blender
    • measuring spoons
    • measuring cups
    • spatula
    • standard muffin pan

    Ingredients
     
     

    Oreo Crust:

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

    Pumpkin Pie Filling:

    • ¼ cup coconut oil melted
    • 2 TBS coconut cream
    • ½ cup pumpkin puree
    • ¼ cup pure maple syrup
    • ¾ cup roasted unsalted cashews, soaked for at least 1 hour
    • 1 tsp vanilla extract
    • ½ tsp pumpkin pie spice
    • ½ tsp cinnamon
    • ½ tsp lemon juice
    • ¼ tsp sea salt

    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 pieCalories: 204.6kcalCarbohydrates: 14.5gProtein: 1.8gFat: 15.9gSaturated Fat: 10.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.1gSodium: 87mgPotassium: 64mgFiber: 1gSugar: 8.8gVitamin A: 1250IUVitamin C: 0.2mgCalcium: 13mgIron: 1.1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Moments 08.2016
    Paleo Sweet Potato Gnocchi »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Rachelle

      November 17, 2022 at 4:06 pm

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

      Reply
    2. Rachelle

      November 17, 2022 at 3:52 pm

      Can you substitute raw cashews for roasted?

      Reply
      • Laura

        November 17, 2022 at 6:00 pm

        Yes.

        Reply
    3. Nicole

      November 13, 2021 at 2:31 pm

      Hi! I cannot have cashews, is there another nut substitute that you'd recommend? Maybe macadamia? Thanks!

      Reply
      • Laura

        November 13, 2021 at 4:06 pm

        Yes macadamia would be great!

        Reply
    4. Sara Ais

      October 31, 2020 at 1:29 am

      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!

      Reply
    5. Jzipfel080

      November 22, 2019 at 11:47 am

      Do you scrape the filling out of the Oreos?

      Reply
      • Laura

        November 22, 2019 at 11:55 am

        No! The filling is necessary to help hold the crust together!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    17436 shares
    • 480