Recipe + Photos by Samantha Scott
Perfectly portioned fall treats that are cozy, festive, and easy to love
These mini pumpkin pie bites are everything you love about classic pumpkin pie, just in a smaller, cuter package. They are lightly sweetened, warmly spiced, and easy to grab and enjoy, making them ideal for fall parties, Thanksgiving gatherings, or anytime you want a festive dessert without committing to a full slice of pie.
With a simple graham cracker crust and a smooth pumpkin filling, these bites come together quickly and bake in under 20 minutes. After a little chill time, they are creamy, flavorful, and ready to be dressed up with toppings like vegan whipped cream, cinnamon, or crushed nuts. They are proof that good things really do come in small bites.
Why You’ll Love This Recipe
- Perfectly Portionable – Mini bites make serving easy and fun.
- Classic Fall Flavor – Pumpkin pie spice and maple syrup bring cozy warmth.
- Not Too Sweet – Balanced flavors without being overpowering.
- Party-Friendly – Great for holidays, potlucks, and dessert tables.
Mini Pumpkin Pie Bites
- Total Time: About 3 hours
- Yield: 18 to 20 mini bites 1x
- Diet: Vegan
Description
Bite-Sized Vegan Pumpkin Pie Treats
These bite-sized vegan pumpkin pie treats feature a lightly spiced pumpkin filling and a buttery graham cracker crust. Easy to make, perfectly portioned, and ideal for fall parties or holiday gatherings.
Ingredients
Crust
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5 full graham crackers (honey-free to ensure vegan)
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3 tablespoons vegan butter, melted
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2 tablespoons organic granulated cane sugar
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground sea salt
Filling
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1 (15 oz) can organic pumpkin puree
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2 1/2 tablespoons cornstarch
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1/4 cup vegan milk
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1 teaspoon pumpkin pie spice
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1/4 teaspoon ground sea salt
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1/4 cup organic maple syrup
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1 teaspoon pure vanilla extract
Optional Toppings
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Reserved crust crumbles
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Crushed nuts, such as pecans
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Ground cinnamon
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Powdered sugar
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Vegan whipped topping
Instructions
For the Crust
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Preheat the oven to 350°F. Line a mini cupcake or muffin pan with mini liners, or use a metal push-up style mini cheesecake pan.
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Add graham crackers, melted vegan butter, sugar, cinnamon, and sea salt to a food processor. Pulse until the mixture resembles wet sand with no large pieces remaining.
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Spoon about 1/2 tablespoon of the crust mixture into each liner and press firmly into the bottom. Reserve any extra crumble for topping.
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Bake for about 6 minutes, or until lightly golden. Remove from the oven and let cool for 10 minutes.
For the Filling
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In a bowl, use a hand or stand mixer to blend pumpkin puree, cornstarch, vegan milk, pumpkin pie spice, sea salt, maple syrup, and vanilla until smooth.
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Spoon filling into each crust, filling about halfway, roughly 1 to 1 1/2 tablespoons per bite.
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Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and allow to cool completely. Chill for 2 to 4 hours, preferably overnight.
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Serve as is or top with your favorite optional toppings.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Let the bites chill fully for the best texture.
Save extra crust crumbles for an easy decorative topping.
These bites store well in the refrigerator for several days.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Chill Time: 2-4 hours
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per bite
- Calories: 95kcal
- Sugar: 7g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
