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Mini Pumpkin Pies + Coconut Whipped Cream, Vegan+ Gluten-Free

Now that Halloween is over…I’m onto Thanksgiving!

Recently I shared my Chocolate Cheesecake Swirl Pumpkin Pie recipe and today I’m sharing a slightly simplified version of that recipe. These Gluten-Free, Vegan Mini Pumpkin Pies with Coconut Whipped Cream are the perfect individual sized Thanksgiving dessert.

I’m also going to take a minute to talk about coconut whipped cream. It’s an unbelievable easy way to jazz up your desserts. It requires a tiny bit of planning ahead since the coconut milk has to be chilled over night. I usually keep a can in the fridge so I’m ready whenever the need for whipped cream comes up.

It’s important to use a can full fat coconut milk (reduced fat won’t work). I’ve heard of people running into trouble with certain brands of coconut milk. I usually use Native Forest or Whole Foods’ brand 365 Everyday Value and they both work perfectly. Here’s my super creamy, light and fluffy recipe:

Coconut Whipped Cream

  1. Place can of full fat in refrigerator over night or at least 8 hours. When chilled, the milk will separate into cream and liquid.
  2. Open the can and scoop out the cream. Drain the liquid (I  like to save it and use it in curry or soup.)
  3. Blend the cream with 1 tbs coconut butter (not necessary but makes it extra creamy) and 1 tbs agave or maple syrup. Refrigerate for at least 30 minutes before serving.

Ok, let’s make some pumpkin pies!!

Mini Pumpkin Pies + Coconut Whipped Cream, Vegan+ Gluten-Free
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 36
  • 1 cup rolled oats
  • 10 dates, chopped
  • 1 tbs coconut oil + extra for greasing
  • 1 14oz package silken tofu
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 1 tbs vanilla extract
  • 3 tbs cornstarch
  • ⅛ tsp salt
  • 2 tsp pumpkin pie spice
  • Coconut Whipped Cream (see recipe above)
  • vegan chocolate chips
  1. Preheat oven to 375°. Grease mini muffin tin with coconut oil.
  2. Prepare crust by pulsing oats in blender until fine powder is formed. Add dates and coconut oil and blend until mostly smooth (you'll need to scrape the sides down a few times. Press mixture into bottom of each space in muffin tin.
  3. Drain tofu and combine it in blender with pumpkin puree, maple syrup, vanilla, cornstarch, pumpkin pie spice and salt until smooth. Spoon about 1 tbs on top of crust in each muffin spot.
  4. Bake in oven for 20-22 minutes, until edges are firm. Let cool completely before removing from muffin tin. Spoon coconut whipped cream on each pie and top with a chocolate chip.


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