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.
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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!
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.
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.)
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!
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.
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!
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?
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
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!
Puff Pastry Pumpkin Pie Cups — Vegan!
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!
