Posted Sep 16, 2016, Updated Jul 14, 2024 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!
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.
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!
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!
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