Mini Pumpkin Pies

Mini Pumpkin Pies

A traditional pumpkin pie filling sets custard-style, relying on beaten eggs to firm up as it bakes. This mini version gets the same set from Peggs, blended into a rich pumpkin-and-vegan-cream-cheese filling that bakes into two dozen bite-sized pies. They're an easy make-ahead for a holiday table, no full pie plate or lattice crust required, just a mini muffin tin and about 20 minutes of hands-on time.

Ingredients

• 2 store-bought vegan pie crusts

• 8 oz vegan cream cheese, softened to room temperature

• 1 cup canned pumpkin puree

• 1/2 cup granulated sugar

• 3/4 cup Peggs powder + 3/4 cup water

• 1 teaspoon vanilla extract

• 2 teaspoons pumpkin pie spice

Made with Peggs: The custard-style filling here runs on 3/4 cup of Peggs, whisked into the pumpkin and cream cheese base to give it that firm, sliceable set, no eggs cracked. The 60-pack makes this an easy bake to repeat for every holiday gathering on the calendar.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat the oven to 350°F.

2. Grease mini muffin tins with nonstick cooking spray and set aside.

3. Gently roll out the pie dough on a floured surface.

4. Using a 2-inch cookie cutter, cut 24 rounds from the dough.

5. Transfer the rounds to the mini muffin tin and gently press into shape.

6. Using a hand or stand mixer, beat the vegan cream cheese and granulated sugar until smooth.

7. Whisk the Peggs powder with water until smooth, then add it along with the pumpkin puree, beating to combine.

8. Beat in the vanilla extract and pumpkin pie spice.

9. Spoon about 1 tablespoon of filling into each mini crust, filling to about 80%.

10. Bake for 15–18 minutes, then cool for about 30 minutes before topping.

11. Top with whipped coconut cream and an extra pinch of pumpkin pie spice.

How Peggs Behaves in This Recipe

1. Blended into pumpkin puree and cream cheese, it thickens the filling into a smooth, pourable batter that spoons neatly into each mini crust without running over.

2. In the oven, it sets the filling into a firm custard, the same structural job real egg does in a classic pumpkin pie, so each mini pie slices and lifts out cleanly.

3. The finished filling stays creamy rather than turning rubbery, keeping the texture closer to a classic pumpkin pie than an overbaked custard.

Looking for more holiday baking swaps? Our best egg substitutes for baking breaks down which swap works for which bake, and Vegan Eggs Explained covers how a plant-based egg like Peggs performs across pies, custards, and more.