Pumpkin Tartlets

Vegan doll-sized pumpkin tartlets

♫ Listening to: Clouds by BØRNS ♫

This recipe will make 48 mini pies (using 2 mini muffin pans)

Pumpkin Tartlet Crust Ingredients

  • 2 ¼ cups (290g) flour
  • ½ teaspoon (3g) salt
  • 2 tablespoons (33g) evaporated cane juice (or sub any vegan sugar)
  • ½ cup (110g) solid coconut oil
  • ½ cup ice water

Pumpkin Tartlet Crust Directions

Dollhouse Shortcut

If you don't have time to make the entire recipe in one day, you can freeze the baked crusts in a freezer bag until you're ready to make the tartlets. They should stay good in the freezer for up to 3 months.

Combine 2 ¼ cups (290g) flour, ½ teaspoon (3g) salt, and 2 tablespoons (33g) sugar in the food processor and pulse to mix. You can do this by hand with a whisk if you don’t have a food processor.

Add ½ cup (110g) coconut oil and process. If you’re mizing by hand, use a fork for for this step.

Drizzle ½ cup ice water in slowly while processing. If you’re mixing by hand, use your hands for this part.

Wrap the dough in a clean produce bag or cling wrap and chill in the fridge or freezer for a few minutes.

Preheat the oven to 350º.

Roll half of the dough as thin as possible without it breaking. While you’re rolling half the dough, rewrap the other half and return it to the fridge to stay cold. I rolled mine to 4mm or 16”. If your dough sticks to the rolling mat or your rolling pin, you can dust some flour on your surfaces to keep it from sticking.

Cut the dough into circles, flowers, or whatever shape cutter you have (I used a scalloped circle).

Coat the insides of the mini muffin pan cubbies with coconut oil (or any cooking oil).

Place the dough circles into the mini muffin pan cubbies, pressing them down into the holes slightly.

Chill the muffin pan until you’re ready to prebake it.

Prebake the crusts for 10 minutes at 350° once the filling is ready.

Mini vegan pie crusts

Pumpkin Tartlet Filling Ingredients

Dollhouse Shortcut

Substitute 2 teaspoons of pumpkin pie spice for the following spices: 1 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.

  • ½ - ⅔ cup sucanat (or sub any vegan sweetener)
  • 1 ½ cups organic soymilk (or sub any nondairy milk)
  • 5 tablespoons organic cornstarch
  • 1 can pumpkin
  • ½ tablespoon vanilla
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • ¼ teaspoon salt

Pumpkin Tartlet Filling Directions

Preheat the oven to 350°.

Whisk the soymilk, cornstarch, and sucanat together in a small-medium-sized saucepan.

Making vegan pumpkin pie filling

Heat the saucepan over low-medium heat, whisking continuously until thick.

Making vegan pumpkin pie filling

Remove the saucepan from heat and add the pumpkin puree, vanilla, and spices.

Mix well.

Making vegan pumpkin pie filling

Set the mixture aside to cool while you prebake the pie crusts.

Spoon or pipe the filling into the prebaked pie crusts, being careful not to overfill.

Bake the mini pies for 10 minutes on 350°.

Cool the pies on cooling racks on the counter.

Chill the pies in the fridge overnight.

vegan pumpkin tartlets

vegan bite-sized pumpkin pies

Serve with coconut whipped cream (recipe here).


* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.

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