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!
Heyyyy guys! And 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 oh so delicious. Plus they are gluten-free, dairy-free, no-bake, vegan and paleo friendly!
How to make Vegan Pumpkin Pie
1. 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!
2. 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!
3. 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!
4. 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!
Are Oreos 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 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!
More delicious pumpkin 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!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Mini Vegan Pumpkin Pies (No-Bake)
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
Nutrition
Any who… I am so blessed to be married to Ritch. My better half. The peanut butter to my jelly. 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!!
Question: How do you feel about pumpkin pie? Are you married? If yes, share a highlight from your wedding day!
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!
Nicole
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!
Laura
Hello! Yes! Unsweetened shredded coconut!
Mary Beth
Hi Laura!
This recipe looks delish! After reading the complete article and then getting to the recipe, I’m a little concerned that a well meaning friend might think Oreos are gluten free!?!? As grandma to two beautiful granddaughters with Celiac disease and a daughter that needs to be dairy free, I understand about reading the details and what has gluten. Maybe in your list of ingredients just state that Oreos are not gluten free, to use the glutino brand? Thanks for all of the great recipes!!
Tiffany
These are amazing! Taste so good and my husband loves them. Such a great treat for those days its too hot to turn on the oven and bake 🙂 i made the paleo crust and love it! Pretty quick and easy to make too and thats coming from a busy mama
Kizzy Clay
These look delicious, I’m excited to make these for my son. He has a dairy and all nut allergy, what do you recommend as a substitute for peanut butter and coconut oil? Do I even need to use them?
Laura
Hey Kizzy! There is no peanut butter in this recipe…are you thinking about a different recipe maybe? There really isn’t a substitution for the cashews! But if you look on my homepage I just posted a recipe for a dairy-free pumpkin pie that is also nut free!
Kizzy
I’m sorry about that. There is no peanut butter..lol. But the coconut oil and cream he can’t have. No tree nuts, any substitutesuggestions? But I will check out the other recipe. Thank you!
Laura
Hmm…you could gamble with heavy whipping cream and butter but that would make the recipe dairy-full and I’m not sure if that is something your son can handle! This may not be the one for him to be totally honest! A lot rides on the coconut and cashews! 😉
Ellyn
Do you have to use roasted cashews, roasted being the question? Thanks.
Laura
Hey Ellyn! I love the flavor of roasted cashews but raw would definitely work here!
Dee
These look scrumptious! Where may I find the recipe for the whipped topping?
Laura
I added a note in the recipe…but I use this recipe and always add vanilla! 😉