Pumpkin pie is one of my favorite pies & it is surprisingly easy to make if you use a pumpkin purée. No shame in using a little can of pumpkin filling if you’re on a time crunch! Since I don’t have a pie pan at my apartment, I used my cupcake pan to create pies in the shape of little cups or cuppies. They’re the perfect size for anyone to enjoy & they’re easy to serve. A dollop of pumpkin pie ice cream (highly recommend Trader Joe’s) or French vanilla ice cream on top of the pie pairs nicely.
These mini pies are the perfect little autumn treat! This recipe has been updated to be vegan friendly. If you’d like to make the dairy version, use sweetened condensed milk & heavy cream.
- 15 oz can pumpkin purée
- 1/2 cup almond milk (coconut, oat, or other milk substitute is fine)
- 1/2 cup sweetened condensed coconut milk
- 1/4 cup light brown sugar
- 2 tsp agar agar powder
- 2 Tbsp tapioca starch, rice flour, arrowroot powder, or cornstarch
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp ground clove
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 frozen pie crust, thawed
- Heath’s Toffee & Chocolate mix (optional)
- Preheat oven to 375º F & grease the cupcake pan.
- Prepare pie crust as instructed by the package. Roll out the dough & use a small bowl flipped upside down to punch out crusts to fit in individual cupcake pans. Make sure to pack each cup tightly so that the crust doesn’t disintegrate when you remove them from the pan. If you have the toffee bits, place them firmly into the bottom of the pie crust.
- In a medium mixing bowl, mix together milk, starch, & agar agar until agar is dissolved. Add this to a large mixing bowl with the pumpkin purée, sugar, spices, salt, & condensed milk. Whisk vigorously until combined. The mixture should be pretty thick.
- Bake the pie crusts you’ve placed in your cupcake pan for about 10 minutes. Remove from oven & allow to cool for 5 minutes.
- Turn oven up to 425º F. Ladle pie filling into each cup, filling only about 80% of the cup.
- Bake the cuppies for 15 minutes & then reduce the oven temperature to 350º F & bake for 40-50 minutes until the center is set. Cover the pies with aluminum foil if the edges of the crust begin to golden. You don’t want them to burn!
- Let the pumpkin cuppies cool down for an hour or two to solidify on a wire rack. They’ll come out of the oven puffy but will quickly deflate as they cool down.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: vegan, vegetarian, autumn, pumpkin pie, mini pumpkin pies, cuppies, Thanksgiving, holidays, recipes