Oh, fall! Is there anything better than the smell of cinnamon and spices wafting through the house? For me, the holidays just aren’t the same without a good pumpkin pie. But, you know, sometimes I want something a little…easier? And maybe a little healthier? Plus, my friend Sarah is gluten-free and vegan, so I’m always trying to come up with treats she can enjoy too!

That’s where these Mini Pumpkin Pie Cups (Gluten-Free, Vegan) come in! Trust me, these little guys are seriously addictive. They’re packed with all the cozy pumpkin pie flavor you crave, but they’re totally gluten-free and vegan. It’s like a little bite of autumn happiness, and honestly, who couldn’t use more of that? I’ve been tweaking this recipe for ages, and I think I’ve finally nailed it. Get ready to impress everyone with these cuties!

Why You’ll Love These Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Okay, so why should you even bother making these little pumpkin wonders? Let me tell you – they’re kinda amazing. Here’s the lowdown:

Gluten-Free Goodness

Got a gluten sensitivity? No problem! These are made with gluten-free oat flour, so you can indulge without worry. Finally, a treat everyone can enjoy!

Vegan Delight

Yep, totally vegan! We’re talking plant-based deliciousness all the way. Coconut oil, maple syrup…it’s all good!

Perfect Portion Size

Seriously, these are MINI. Which makes them perfect for parties (hello, portion control!) or just a little something sweet after dinner. Pop one (or three!) and you’re good to go.

Easy to Make

Don’t be scared! Even if you’re a newbie baker, you can totally nail this recipe. Trust me, the steps are super straightforward.

Delicious Flavor

It’s pumpkin pie, duh! All the warm, cozy spices and sweet pumpkin flavor you crave, packed into a tiny, adorable cup. What’s not to love?

Ingredients for Your Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Alright, let’s talk ingredients! Here’s what you’ll need to whip up these little pumpkin delights. Don’t worry, it’s all pretty easy to find at your local grocery store. I’ll break it down for you:

For the Crust

This gluten-free, vegan crust is surprisingly easy and delicious! Here’s what you need:

Gluten-Free Oat Flour

You’ll need 1 1/2 cups. I usually use Bob’s Red Mill – it’s pretty reliable. If you can’t find oat flour, you can actually make your own by grinding gluten-free rolled oats in a food processor until it’s a fine powder. Cool, right?

Almond Flour

Grab 1/2 cup of almond flour. Make sure it’s finely ground; otherwise, your crust might be a little gritty. Nobody wants that!

Coconut Sugar

You’ll need 1/4 cup of coconut sugar. I love the subtle caramel-y flavor it adds. Plus, it’s a little less processed than regular sugar, which is always a bonus!

Salt

Just a pinch! 1/4 teaspoon of salt helps balance out the sweetness and brings out all those yummy flavors.

Coconut Oil

This is key for a flaky crust! You’ll need 1/2 cup of coconut oil, and it NEEDS to be chilled. I pop mine in the fridge for a bit before I start. It should be solid, but not rock-hard frozen, okay?

Ice Water

3-4 tablespoons of ice water – but here’s the thing, you might not need all of it! Add it one tablespoon at a time until the dough just comes together. You don’t want it to be too wet!

For the Filling

Now for the good stuff! The pumpkin-y, spice-filled filling that makes these mini pies so irresistible:

Mini Pumpkin Pie Cups (Gluten-Free, Vegan) - detail 1

Pumpkin Puree

You’ll need one 15-oz can of pumpkin puree. Make SURE it’s 100% pumpkin, not pumpkin pie filling! Pie filling has all sorts of extra stuff in it that we don’t need (or want!).

Maple Syrup

1/2 cup of pure maple syrup. None of that fake stuff, okay? The real deal adds so much flavor!

Coconut Milk

Grab 2 tablespoons of full-fat canned coconut milk. The full-fat kind is important for richness. Give the can a good shake before you measure it out!

Pumpkin Pie Spice

2 teaspoons of pumpkin pie spice. You can use a pre-mixed blend, or make your own if you’re feeling fancy! I’m usually not, haha!

Salt

Just another 1/4 teaspoon of salt to balance everything out. Trust me, a little salt goes a long way!

How to Make Mini Pumpkin Pie Cups (Gluten-Free, Vegan): Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll have adorable mini pumpkin pie cups in no time. I promise!

Preparing the Gluten-Free Vegan Crust

This crust might sound intimidating, but it’s seriously simple. Just a few steps and you’re golden (literally!).

Combine Dry Ingredients

Grab a bowl (a big one!) and whisk together that 1 1/2 cups of gluten-free oat flour, 1/2 cup of almond flour, 1/4 cup of coconut sugar, and 1/4 teaspoon of salt. Just whisk it all together until it’s nicely combined. No lumps allowed!

Cut In Coconut Oil

Now, this is where things get a little…hands-on. Add that 1/2 cup of chilled coconut oil to the bowl. Using a pastry cutter (or your fingers, if you’re feeling brave!), cut the coconut oil into the flour mixture until it resembles coarse crumbs. It should look kinda like wet sand. Don’t overmix!

Add Ice Water

Okay, carefully add 3-4 tablespoons of ice water, one tablespoon at a time. Mix gently after each addition. You only want to add enough water so the dough just comes together into a ball. Don’t add too much, or the crust will be tough! This is important!

Press into Muffin Tins

Now for the fun part! Preheat your oven to 350°F (175°C). Take small pieces of dough and press them evenly into the bottom and up the sides of your mini muffin tins. I use my fingers, but you could also use the back of a spoon. Just make sure the crust is even in each cup.

Bake the Crusts

Pop those little crusts into the oven and bake for about 10 minutes, or until they’re lightly golden. Keep an eye on them, because they can burn easily! You want them to be just set, not brown.

Preparing the Vegan Pumpkin Filling

The filling is even easier than the crust! Seriously, it’s just a matter of whisking everything together. My favorite part!

Whisk Filling Ingredients

In a separate bowl (another big one!), whisk together the 15-oz can of pumpkin puree, 1/2 cup of maple syrup, 2 tablespoons of coconut milk, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt. Whisk until everything is smooth and creamy. Mmm, smells like fall!

Pour into Crusts

Carefully pour the pumpkin filling into the baked crusts, filling them almost to the top. Don’t overfill, or they’ll spill over in the oven! Nobody wants a messy oven!

Bake the Mini Pumpkin Pie Cups

Bake those little pies for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. They should look puffed up around the edges. Don’t worry if they crack a little – that’s totally normal!

Cooling and Serving

This is the hardest part…waiting! Let the mini pumpkin pie cups cool completely in the muffin tins before serving. This helps them set up and prevents them from sticking. I usually pop them in the fridge to speed things up. Enjoy!

Tips for Perfect Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Want to make sure your mini pumpkin pie cups turn out AMAZING? Here are a few of my top tips. These are the things I’ve learned from making (and sometimes, uh, messing up) this recipe over and over!

Chilling the Dough

Seriously, don’t skip this step! Chilling the dough firms up the coconut oil, which is key for a flaky crust. If you skip it, the crust can get greasy and sad. Nobody wants a sad crust!

Don’t Overbake

Overbaked pumpkin pie filling is dry and cracked. Yuck! You want the filling to be set around the edges but still slightly jiggly in the center. It’ll firm up as it cools, promise!

Use Quality Ingredients

This makes a HUGE difference! Use pure maple syrup, good-quality pumpkin puree (not pie filling!), and fresh spices. Trust me, you’ll taste the difference.

Adjust Sweetness to Taste

Not a huge fan of super-sweet desserts? No problem! Just reduce the amount of maple syrup in the filling. Taste as you go and adjust to your liking. It’s your pie, after all!

Ingredient Notes and Substitutions for Your Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Okay, so maybe you don’t have *everything* on hand? Don’t panic! Here are a few swaps you can make to these mini pumpkin pie cups. Just remember, it might change the flavor a little, but they’ll still be delicious!

Gluten-Free Flour Options

Not a fan of oat flour? No problem! You can totally use a gluten-free all-purpose blend instead. Just make sure it’s a blend that’s designed for baking, okay?

Sweetener Alternatives

Out of coconut sugar or maple syrup? You could use regular cane sugar or brown sugar in the crust. For the filling, try agave nectar or even a touch of molasses for a deeper flavor. Just adjust the amount to taste!

Coconut Oil Substitute

If you’re not into coconut oil, you can use a vegan butter substitute instead. Just make sure it’s chilled, just like the coconut oil. It’ll work pretty much the same!

Nut-Free Option

Got a nut allergy? No worries! Just swap out the almond flour for sunflower seed flour (sometimes called sun flour). It’ll give you a similar texture, and it’s totally nut-free!

Serving Suggestions for Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Okay, so you’ve got these adorable mini pumpkin pie cups…now what? Here are a few ideas to make ’em even *more* irresistible!

Vegan Whipped Cream

Seriously, a dollop of vegan whipped cream on top takes these to the next level. You can find some great dairy-free options at most grocery stores these days!

Coconut Flakes

Toasted coconut flakes add a little crunch and a tropical twist. Just sprinkle ’em on top for a pretty (and tasty!) garnish.

Sprinkle of Cinnamon

Sometimes, simple is best! A light dusting of cinnamon adds a little extra warmth and spice. Plus, it looks super cute!

Storing Your Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Made a batch of these and have some leftover? (Wow, you have more willpower than I do!). Here’s how to keep ’em fresh!

Refrigeration

Pop those little guys in an airtight container and store them in the fridge. They’ll keep for about 3-4 days. Honestly, they’re probably even better cold!

Freezing

Want to keep them longer? You can totally freeze these! Just put them in a freezer-safe container or bag. They’ll last for up to a month. When you’re ready to eat ’em, just let them thaw in the fridge overnight. Easy peasy!

Frequently Asked Questions About Mini Pumpkin Pie Cups (Gluten-Free, Vegan)

Got questions? I got answers! Here are some of the most common things people ask me about these adorable mini pumpkin pie cups. Don’t be shy – if you’ve got a burning question, I’m here to help!

Can I use canned pumpkin pie filling?

Okay, so technically, *can* you? Yes. *Should* you? Nah. Pumpkin puree is the way to go. Pumpkin pie filling has a bunch of extra sugar and spices that we’re already adding ourselves. Plus, you have way more control over the sweetness and flavor when you start with plain pumpkin puree, trust me!

Can I make these ahead of time?

Absolutely! These are actually great for making ahead. Just bake them as directed, let them cool completely, and then store them in the fridge. They’ll be ready to go whenever you need a little pumpkin-y pick-me-up!

How do I prevent the crust from getting soggy?

Soggy crust = sadness! A few things can help prevent this. First, don’t overfill the crusts with filling. Second, make sure to bake the crusts until they’re lightly golden before adding the filling. And finally, let the pies cool completely before serving. Patience is key!

Are these truly vegan?

Yep, 100% vegan! We’re using ingredients like coconut oil, maple syrup, and coconut milk – all plant-based goodness. So, you can enjoy these little guys guilt-free!

Can I use a regular muffin tin?

You sure can! The baking time might be a little bit longer, so keep an eye on them. Start checking for doneness around 25 minutes. You’ll know they’re ready when the filling is set around the edges but still slightly jiggly in the center. Enjoy!

Mini Pumpkin Pie Cups (Gluten-Free, Vegan) Recipe

So there you have it! The easiest, cutest, and yummiest Mini Pumpkin Pie Cups (Gluten-Free, Vegan) recipe EVER! Seriously, these are so simple to make, and they’re always a hit. Give ’em a try – you won’t regret it!