Mini Vegan Pumpkin Pies with Candied Cashews
This post was originally published on 10/31/20 and perfected on 11/5/21.
These mini vegan pumpkin pies are perfect and easy to make! Instead of using pie crust, it has a graham cracker crust which pairs beautifully with the creamy filling and candied cashews. A must-try recipe!
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Thanksgiving is almost here, and I wanted to make sure I tried baking a pumpkin pie…vegan of course. This was my first time baking a pumpkin pie, and *hint hint* it came out amazing!
Traditional pumpkin pie is made with a pie crust, I wanted to make it super easy and used Keebler mini graham cracker pie crusts.
Not only is this recipe super easy to make, but it’s also so convenient when you serve it to your guests since each one is an individual portion - no more wrestling to cut a whole pie!
On top of these pies, I put candied cashews which are completely optional but SO DELICIOUS! They gave the pies a sweet crunchy touch and would also be a great snack or salad topper.
Easy step-by-step instructions with video
For the pies
Preheat the oven to 350°.
Mix the pumpkin, sugar, corn starch, milk, pumpkin pie spice, vanilla, and salt until well combined.
Spoon about ¼ cup of mix into each pie crust and bake on the top rack for 25 - 30 minutes or until you notice the filling is no longer shiny and doesn’t jiggle. Keep an eye on the crust since it browns easily.
Allow the pies to cool and refrigerate 2 - 3 hours before serving.
For the candied cashews
Add the sugar and water to a small pan on medium-low heat. Cook for about 2 minutes and add the cashews. Stir constantly until the caramel has stuck almost completely to the cashews (about 2 minutes) and pour them over a piece of parchment paper making sure to separate each one. Add a pinch of salt and let them cool. Serve over the pies.
A few tips
The crust browns easily, if you notice them browning too quickly lower the temperature to 325 degrees.
I tried baking the pies at a lower temperature but the crust stayed slightly soft on the edges, if you prefer it that way, bake at 325 degrees for 35 - 40 minutes.
Add the cashews right before serving the pies, they’ll sweat if left in the fridge for long.
Store the pies covered in the fridge for 3 – 4 days.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Mini Pies de Calabaza Veganos con Semillas de Cajuil Confitadas
Mini Vegan Pumpkin Pies with Candied Cashews
Ingredients
- 1 cup canned pumpkin
- ½ cup brown sugar
- 3 TBSP corn starch
- ½ cup almond milk or any other plant milk
- 1 tsp pumpkin pie spice
- 2 tsp vanilla extract
- Pinch of salt
- 8 Keebler mini graham cracker crusts
- 2 TBSP brown sugar
- 1 TBSP water
- ¼ cup roasted cashews
- Pinch of salt
Instructions
- Preheat the oven to 350°.
- Mix the pumpkin, sugar, corn starch, milk, pumpkin pie spice, vanilla, and salt until well combined.
- Spoon about ¼ cup of mix into each pie crust and bake on the top rack for 25 - 30 minutes or until you notice the filling is no longer shiny and doesn’t jiggle. Keep an eye on the crust since it browns easily.
- Allow the pies to cool and refrigerate 2 - 3 hours before serving.
- Add the sugar and water to a small pan on medium-low heat. Cook for about 2 minutes and add the cashews. Stir constantly until the caramel has stuck almost completely to the cashews (about 2 minutes) and pour them over a piece of parchment paper making sure to separate each one. Add a pinch of salt and let them cool. Serve over the pies.
Notes:
Serve with the candied cashews on top or with dairy-free whipped topping.
