You know that first bite of pumpkin pie where the creamy filling meets the buttery crust and warm cinnamon hits your senses? These mini pies deliver that exact moment — but cuter, simpler, and easier to share.
The golden crust flakes at the edges, the pumpkin filling shines with a caramel hue, and the maple coconut whip melts softly on top. They look like something you’d find in a cozy bakery window during Thanksgiving weekend — perfectly styled, perfectly nostalgic.
💛 Why You’ll Love This Recipe
- Bite-sized & mess-free 🥧
- Perfectly spiced pumpkin filling
- 100% vegan & dairy-free
- Make ahead & store beautifully
- Elegant, festive, and Pinterest-pretty 🍁
This recipe came from the need for individual desserts that still deliver holiday indulgence. Everyone loves pumpkin pie, but no one wants to fight over slices. These minis are rich, creamy, and just the right size to enjoy guilt-free.
They’re baked in muffin tins, topped with a swirl of maple coconut whip, and finished with a dusting of cinnamon — a Pinterest-perfect Thanksgiving treat that looks beautiful on every table.
🥧 Mini Vegan Pumpkin Pies with Maple Coconut Whip (Thanksgiving Dessert)
Description
These Mini Vegan Pumpkin Pies are rich, silky, and filled with warm fall spices — all in adorable, bite-sized portions. Topped with maple coconut whip and a sprinkle of cinnamon, they’re the perfect dairy-free and egg-free dessert to impress at any Thanksgiving gathering.
Ingredients
For the Crust:
For the Pumpkin Filling:
For the Maple Coconut Whip:
Instructions
Make the Crust
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Preheat oven to 350°F (175°C). Mix crushed graham crackers, coconut oil, and maple syrup. Press about 1 tbsp into each muffin cup. Bake for 5 minutes to set.
Blend the Filling
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In a bowl, whisk together pumpkin puree, coconut cream, brown sugar, cornstarch, vanilla, and spices until smooth.
Fill & Bake
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Spoon filling into crusts and bake 20–22 minutes until just set. Let cool completely before topping.
Make the Whip
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Whip chilled coconut cream, maple syrup, and vanilla until fluffy. Pipe onto cooled pies.
Garnish & Serve
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Dust with cinnamon and drizzle a touch of maple syrup. Serve chilled or at room temperature.
Note
💡 Tips
- Chill before serving for best texture.
- Add a pecan on top for extra crunch.
- Store in fridge for up to 3 days.
Make It Ahead:
Perfect for prepping the night before Thanksgiving — they taste even better the next day.
Flavor Boost:
Add orange zest or a drizzle of maple caramel before serving.
Serving Idea:
Arrange on a cake stand with mini candles for the ultimate Pinterest-worthy dessert display.
