• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Puff Pastry Pumpkin Pie Cups — Vegan!

November 11, 2022 By Sarah 2 Comments

  • Facebook
  • Twitter
  • Pinterest
Jump to Recipe Print Recipe

These little Puff Pastry Pumpkin Pie Cups are made with just SIX ingredients!  With only 30 minutes of cook time, they make a perfect easy and delicious dessert for your Thanksgiving table.

overhead view of plate of puff pastry pumpkin pie cups with text overlay

As an Amazon Associate I earn from qualifying purchases.

Thanksgiving is just two weeks away, and I am gearing up to share some of my favorite dishes with my family!  My Vegan Red Wine Gravy is on the menu, as are my Vegan Classic Mashed Potatoes, and my Traditional Vegan Stuffing.  And this year I am excited to bring a new dessert— Puff Pastry Pumpkin Pie Cups!  These cute pies are practically bite sized, and I bet you can’t eat just one!  They also pull double duty as breakfast the next morning….if you have any leftover that is!

front view of puff pastry pumpkin pie cups

Easy Puff Pastry Pumpkin Pie Cups!

These little puff pastry pumpkin pie cups could not be any easier!  Store bought puff pastry (yes, it’s “accidentally” vegan, see below!), a five ingredient filling, and a 30 minute bake time—these pies are the hero of Thanksgiving!  They come together in no time, and are so yummy.  And they are best served at room temperature which means that you can prepare them at any time during the day, rather than be busy in the kitchen while the rest of the family is eating their dinner.

pumpkin pie spice ingredients for puff pastry pumpkin pie cups

Is Pumpkin Pie Spice Really Necessary?

Ok, pumpkin pie spice is not really necessary.  It’s just a store bought blend of cinnamon, nutmeg, clove, and ginger.  But…if you want to advertise a dish as just 6 ingredients it comes in very handy!  Feel free to mix up your own blend if you’d prefer (I would do 1 teaspoon of ground cinnamon, and a hefty dash each of nutmeg, clove, and ginger—about 1/8 teaspoon.)

can of pumpkin puree for puff pastry pumpkin pie cups

Dairy Free Whipped Cream!

Dairy free whipped cream is now readily available in many grocery stores!  I remember carefully straining coconut milk and whisking and whisking—no more…..unless you want to!  Now it’s easy to find whipped topping in the freezer section, aerosolized whipped cream in the refrigerated section, and even dairy free heavy whipping cream.  I like topping my pies with a little dollop of whipped cream for extra deliciousness!

overhead view of puff pastry pumpkin pie cup with gold fork and small maple leaves in background

Is Puff Pastry Vegan?

Unbelievably, many store bought puff pastries are “accidentally” vegan!  They use oils rather than butter to achieve their light and flaky textures.  As always, double check the ingredients before you buy.  Plan ahead with the puff pastry—it needs to thaw before you use it.  Either pop it in the fridge overnight, or leave it on the counter for an hour or two before working with it.  If you force it before it’s fully thawed it will break…but if you let it get too soft it will be sticky to work with.

plate of puff pastry pumpkin pie cups with cooking ingredients in background

More Vegan Puff Pastry Recipes!

  • French Onion Puff Pastry Cups (these use the same technique as the pumpkin pies—check out the video for the steps!)
  • 3 Ingredient Vegan Pastelitos de Guayaba
  • Vegan Pizza Pockets — Just 4 Ingredients!

overhead view of plate of puff pastry pumpkin pie cups with gold fork

Which is Better for Thanksgiving—Apple Pie or Pumpkin Pie?

Well, my real answer would be BOTH!  I grew up with Pumpkin Pie on Thanksgiving and have always loved it.  But….my Aunt Betty taught me how to make her French Apple Pie when I was 12 years old and it is one of Irving’s favorites.  I think that means I need to make both and keep the peace!  Which one is your favorite?


front view of puff pastry pumpkin pie cups with cooking ingredients in the background

More vegan desserts to make for Thanksgiving!

  • Aunt Betty’s Vegan Apple Pie
  • Pumpkin Spice Cupcakes with Chocolate Chips
  • Vegan Chocolate Pudding with Cinnamon
  • Chocolate Ganache Tart with Cookie Crust
  • Sugar and Spice Cookies
  • Pumpkin Spice Syrup
  • Old Fashioned Sponge Candy

overhead view of plate of puff pastry pumpkin pie cups with gold whisk, gold forks, measuring cup

Let’s Make Puff Pastry Pumpkin Pie Cups!

You’re just 6 ingredients away from the yummiest little pumpkin pies!  Leave me a note in the comments below and let me know how you like them!

fried dandelions

Print Recipe

Puff Pastry Pumpkin Pie Cups — Vegan!

These little Puff Pastry Pumpkin Pie Cups are made with just SIX ingredients!  With only 30 minutes of cook time, they make a perfect easy and delicious dessert for your Thanksgiving table.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, dessert, fall, Holiday, Thanksgiving
Servings: 24 servings
Author: Sarah

Ingredients

For the Filling:

  • 1/4 cup cornstarch
  • 1/2 cup non dairy milk (plus extra for brushing on pastry)
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice (see notes)

For the Crust:

  • 1 package puff pastry (vegan! Check the ingredients—many puff pastries are accidentally vegan)

Instructions

  • Remove the puff pastry from the freezer and allow to thaw in the refrigerator overnight OR on the counter for about an hour.
  • Preheat oven to 375º. Spray 2 mini muffin pans (enough for 24) with non stick spray (recommended).
  • In a medium bowl, whisk together the corn starch and milk until no lumps remain.
  • Add all other filling ingredients and whisk well.
  • On a large clean surface (I like to use a silicone mat), sprinkled with flour to prevent sticking, carefully unfold the thawed puff pastry. You should have 2 pieces in your box.
  • Roll out each piece one at a time, enlarging it slightly to be about 9x12."
  • Cut the puff pastry into 3" squares.
  • Press each square into a mini muffin pan well. It will seem like they are too big, but they are the perfect size! You can rotate the squares so that the "triangles" don't touch if you like.
  • Prick the bottom only of each puff pastry square with a fork. This will prevent the bottoms from puffing up.
  • Add 1 heaping Tablespoon of filling into each puff pastry cup.
  • Using a pastry brush, brush a little bit of non dairy milk on the exposed pastry to give it a shine while baking.
  • Bake in preheated oven for 30 minutes, or until puff pastry is golden and filling is set.
  • Serve and enjoy! These keep well in the fridge....and leftovers make a very yummy breakfast treat!

Notes

If you have any leftover filling you can pour it into an oven safe ramekin and bake it alongside of the pie cups for a crustless pie, sort of like a cheesecake consistency.
 
If you don't have Pumpkin Pie spice, use 3/4 teaspoon cinnamon, 1/8 teaspoon clove, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground ginger.

Filed Under: Dessert, Recipe

Previous Post: « Maple Dinner Rolls with Aquafaba
Next Post: Vegan Brown Gravy »

Reader Interactions

Comments

  1. Joyce says

    November 8, 2023 at 3:16 pm

    Can I make this recipe a couple days in advance? Or will they get soggy?

    Reply
    • Sarah says

      November 12, 2023 at 5:30 pm

      I think they would get a little soggy. You could make the filling ahead of time and then just fill the puff pastry cups the day you plan to serve!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2023 Fried Dandelions · CONTACT · ABOUT

MENU
  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor