Mini Vegan Pumpkin Pies

  • Author: Kathy Carmichael


Welcome the fall season with mini vegan pumpkin pies. This recipe makes six mini pumpkin pies or one large pumpkin pie.




  • 10 vegan graham crackers (or 1 1/2 cups)
  • 7 Tablespoons Vegan Butter (Edensoy) or 7 dates, pits removed


  • 1 15 ounce can organic pumpkin puree
  • 8 ounces Silken Tofu (It MUST BE SILKEN)
  • 2/3 cup pure maple syrup
  • 2 Tablespoons arrow root powder (you can substitute corn starch if you don’t have arrow root)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • 18 spicy/sweet pecans (Trader Joes) or plain pecans
  • Options: Coconut Whipped Cream



  • Preheat oven to 375 degrees
  • In a food processor, combine graham crackers and vegan butter OR dates (I used dates)
  • Process until combined
  • Press into 6 mini pie tins or 1 regular pie tin
  • Bake in 375 degree oven for 7 minutes
  • Remove from oven and let cool


  • Reduce oven heat to 350 degrees
  • In a food processor, combine pumpkin puree, tofu, maple syrup and all other ingredients
  • Blend until smooth
  • Pour mixture into mini pumpkin tins or one large tin
  • Place in the center of the 350 degree oven
  • Bake for 20-25 minutes until brown on top
  • Arrange nuts in a pattern on top
  • Put in the refrigerator for 30 minutes prior to serving