Vegan Pumpkin Pie Cups with Coconut Whipped Cream

vegan pumpkin pie cups, ready to serve
Prep Time
30 min
Cook Time
30 min
10-12 pie cups

Pumpkin-flavoured everything defines the fall season, and pumpkin pie, the original, is no exception. This vegan version (in mini, bite-sized form!) uses coconut in a few different ways – flour, milk and sugar – to achieve a tender dairy-free crust, trademark custardy interior and must-have whipped cream topping. But rest assured, even with all of that coconut, the flavour is loud and clear: pumpkin pie with whipped cream!  The coconut is used for butteriness and richness, which vegan desserts require in order to achieve the familiar texture, taste and appearance of traditional baked goods. Spelt flour lends a nutty, wholegrain note to the pastry, but doesn’t have a too-strong flavour, like whole-wheat flour can. Spelt flour is also lower in gluten (not gluten-free), which means a more tender, flaky pie crust, naturally.   

Prepare the pastry the day before so it’s ready to take form in your muffin tin the day you want to serve these miniature vegan treats. Leftover pumpkin pie cups will last for one day at room temperature, or for a few days in the refrigerator. 



Spelt Pastry

1 ½
to 1 ¾ cups light spelt flour, plus more for rolling
Tbsp coconut sugar
pinch salt
cup cool coconut oil (solid but still scoopable); or cold unsalted vegan stick butter, cubed
tsp distilled white vinegar
Tbsp ice water

Pumpkin Pie Filling

(15 oz) can pumpkin puree
cup coconut sugar or dark brown sugar
Tbsp coconut flour
tsp pumpkin spice, plus more to garnish
pinch salt
cup canned coconut milk (not light or reduced fat)

Coconut Whip

(14 oz) can coconut milk, refrigerated for 24 hours, unshaken
Tbsp maple syrup
tsp vanilla extract


cup crystallized ginger pieces



This recipe requires 8 hours 20 minutes of chilling and cooling time.

Step 1

For the Spelt Pastry, in a food processor, pulse 1 ½ cups flour, sugar and salt until combined. Distribute pieces of coconut oil or butter over top of flour and pulse until incorporated and a coarse meal forms. Sprinkle over vinegar followed by 1 Tbsp of water. Briefly pulse dough until it begins to hold together. If it’s too sticky, add more flour; if it’s too dry, add water 1 Tbsp at a time.

vegan pumpkin pie crust ingredients in a food processor
Step 2

Tip dough onto a piece of plastic wrap and form into a disc. Wrap and refrigerate for at least 2 hours, up to 1 day.

Step 3

Bring the dough out of the refrigerator and rest at room temperature until still cool but you are able to roll, about 20 to 30 minutes.

Step 4

Sprinkle a large clean surface and rolling pin with additional flour. Unwrap dough and roll into a large, ¼-inch-high round. Using a 4- to 5-inch cookie cutter or drinking glass, cut circles of dough, re-rolling as needed, for 10 to 12 circles. Fit circles into a 12-count muffin tin, removing any air pockets from the bottom. The pastry should be almost or just touching the top of the muffin rim.

Step 5

Refrigerate formed pastry cups for at least 1 hour, or until completely chilled. Meanwhile, prepare the filling and coconut whipped cream.

Step 6

For the Pumpkin Pie Filling, in a large bowl, whisk to combine pumpkin and sugar. Sift over coconut flour, pumpkin spice and salt, and then whisk again until smooth. Slowly whisk in coconut milk until fully incorporated.

Step 7

For the Coconut Whip, remove coconut milk can from refrigerator (don’t shake) and open. Spoon only the thick creamy top into a bowl and reserve watery liquid below for another use (in baking, smoothies, soups or sipping).

Step 8

With electric beaters, whip coconut cream until it begins to get fluffy with soft peaks, 2 to 3 minutes. Once desired texture has been reached, beat in maple syrup and vanilla. Cover and refrigerate until ready to serve, up to 1 day.

Step 9

To bake and assemble, position an oven rack in the middle of the oven. Preheat oven to 350ºF. Fill chilled pastry cups to the top with filling, smoothing slightly to flatten.

vegan pumpkin pie cups before being baked
Step 10

Bake for 15 minutes, rotate pan and bake for another 10 to 15 minutes until filling is dry to the touch and both the filling and pastry are beginning to brown. Cool in the pan for 20 minutes. Run a knife around the outside of each cup to loosen, and transfer to a wire cooling rack to cool completely, about 5 hours.

baked vegtan pumpkin pie cups
Step 11

To serve, dollop cooled pumpkin cups with coconut whip and sprinkle with crystalized ginger and/or additional pumpkin spice, if desired. Enjoy immediately.

vegan pumpkin pie cups, ready to serve

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