These mini vegan pumpkin pies are proof that plant-based desserts can be just as satisfying as the classic version. Silken tofu stands in for eggs and dairy to create a silky smooth, custard-like filling that is naturally high in protein and completely dairy-free. Warm pumpkin spices and a touch of maple syrup make these as fragrant and flavorful as any traditional pumpkin pie — and at a fraction of the effort.
Active time: 10 minutes | Total time: 45 minutes
Mini Vegan Pumpkin “Pies”
Ingredients
- 1/2 package (6 oz./170g) firm silken tofu
- 1 cup (244g) canned pumpkin
- 2 tbsp cornstarch
- 2 tbsp almond butter
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 1/4 cup (79g) maple syrup
Directions
Preheat the oven to 375°F (190°C). Lightly coat four 3/4- to 1-cup (96–122g) ramekins with cooking spray and place them on a sheet pan.
Place the silken tofu in a food processor and process until completely smooth, scraping down the sides as needed. Add the pumpkin and process until smooth and well combined. Add the arrowroot, almond butter, cinnamon, cloves, and allspice and process to combine. Add the maple syrup and continue processing until the mixture is smooth.
Divide the mixture evenly among the ramekins, about 1/2 cup (64g) per ramekin, smoothing the tops.
Bake for about 35 minutes, or until the tops are lightly golden and the edges begin to pull away from the sides.
Let cool on a wire rack for at least 10 minutes. Serve warm, or cool completely, cover tightly, and refrigerate for up to 4 days.
Serves: 4 | Serving Size: 1 ramekin
Nutrition (per serving): Calories: 164; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 17mg; Carbohydrate: 25g; Dietary Fiber: 3g; Sugar: 15g; Protein: 5g
Nutrition Bonus: Calcium: 9%; Iron: 9%; Potassium: 319mg; Vitamin A: 636%; Vitamin C: 4%
Originally published October 2020; Updated June 2026
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