One thing I love more than PSLs is the pumpkin pie itself. Unfortunately, the coffee drink鈥檚 sugar load holds true to this seasonal pie too. Behold: this mini vegan pumpkin pie recipe that tastes delicious, but might actually not be all that bad for you. I鈥檓 a major fan of bite-size treats because they鈥檙e the perfect portion to curb that sweet tooth without derailing your diet. This is the perfect recipe to bring to a potluck and share with family and friends. There鈥檚 something to be thankful for.

Mini Thanksgiving Vegan Pumpkin Pie Recipe

Ingredients:

makes 24 mini pies

For the crust:

  • 8 graham cracker sheets
  • 3 Tablespoons coconut oil
  • 3 Tablespoons coconut sugar
  • 2 teaspoons chai spice

For the filling:

  • 1 can of pumpkin puree
  • 3 Tablespoons corn starch
  • 3-4 Tablespoons coconut milk from can*
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 Tablespoons maple syrup or other liquid sweetener
  • 1 teaspoon vanilla extract

Toppings (optional):

* If you plan on making coconut whipped cream, put the can in the fridge overnight and reserve the hardened cream for the whipped cream and use the liquid for the pie filling!

Mini Thanksgiving Vegan Pumpkin Pie Recipe Ingredients

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Break graham cracker into pieces and put in blender or food processor.

3. Add the rest of the ingredients for the crust and pulse until graham crackers are finely ground.

4. Spoon graham cracker mixture in mini cupcake tin.

5. Flatten crust. I found the end of a citrus reamer worked great!

6. Bake crusts for 5 minutes. Place in fridge to cool while making filling.

7. Add all ingredients for filling to blender and blend until smooth.

8. Take crusts out of fridge and spoon in filling.

9. Flatten tops with knife or spatula.

10. Bake for 10-12 minutes or until fork comes out clean from center.

11. Let chill for 2-3 hours or, preferably, overnight.

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Add all the ingredients for the crust to a blender or food processor and pulse until finely ground.

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Spoon the crust into a mini cupcake tin and press into the bottom of the pan.

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Bake for five minutes in the oven, preheated to 350 degrees Fahrenheit.

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Next, add all the ingredients for the filling to a blender and blend until smooth.

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Mini Thanksgiving Vegan Pumpkin Pie Recipe

Spoon the filling into a pan and flatten the tops with a knife or spatula.

Mini Thanksgiving Vegan Pumpkin Pie Recipe

Top these babies with some healthy coconut whipped cream for the ultimate treat!

Mini Thanksgiving Vegan Pumpkin Pie Recipe

These are so easy to make and literally the most adorable dessert.

Mini Thanksgiving Vegan Pumpkin Pie Recipe

How amazing do these look 鈥 seriously?!

Mini Thanksgiving Vegan Pumpkin Pie Recipe

Make these for a perfect Thanksgiving treat!

What other bite-size recipes will you make? Show us your project by tagging us on Instagram + using the hashtag #iamcreative, and be sure to check out our Pinterest for more delicious recipes!