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.


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)

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


Oreo Crust:

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

Pumpkin Pie Filling:


  • 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!


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).


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



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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Recipe Rating


  1. 5 stars
    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!!

  2. 5 stars
    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

  3. 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?

    1. 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!

      1. I’m sorry about that. There is no peanut 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!

      2. 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! 😉

  4. These look amazing. And I like the lovely idea of virtual bridal shower! I would also love to see the coconut cream recipe if you can shall it that would be great.
    One thing I want to point out is that Oreo is not Vegan, according to Oreo’s own website, because “Oreo have milk as cross contact” (the other food that process in the same facility). Just want to let you know.

    1. Hey Qi! Oreo’s themselves are not made with any animal products. However, they don’t have a special, separate room in their factory where they make them, so there is a chance they could be contaminated with milk used in making other products in the same room… but the cookies themselves are definitely vegan. If you’re concerned these cookies are specifically made to be vegan, gluten-free, dairy-free, and nut-free.

      1. Hi Laura, these look great! I may try it with a different cookie as I don’t use sugar that has been processed with bone char. Thanks for the recipe! 🙂

      2. Hey Deborah! The cookie possibilities are endless! If you can use a food processor to turn it into crumbs then it’s fair game here! 😉

  5. How adorable that you’re throwing a virtual shower!! Love the idea!! I also love the idea of these bite sized pumpkin cheesecakes!! Pinned for later 🙂

  6. What a fun shower! So nice of you all to do this. 🙂

    And I love that my key lime pies inspired these! I’ve been working on a pumpkin version of those pies and they’re giving me issues. I should just make yours instead. 😀 Thanks for the mention!

    1. It was super fun! 🙂 Who knew you could throw a virtual party?! 😉 Thank YOU for the inspiration! I’m sure you’d want a healthier crust on your pumpkin pies! 😉