Simple, practical, and full of everyday flavour, Vegan Pumpkin Pie Truffles is a vegan, vegetarian American, Gluten-free, Vegan dessert made with pumpkin puree, maple syrup, and vanilla extract in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 12 balls
  • Category: Dessert
  • Cuisine: American, Gluten-free, Vegan

Ingredients

  • 1 cup pumpkin puree ((pure pumpkin not pie mix))
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice ((or use a mix of cinnamon, ginger, nutmeg))
  • 1/2 cup + 2-3 tbsp almond flour
  • 3 tbsp coconut flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon

Method

  1. Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)
  2. Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.
  3. Using your hands, form the dough into smooth balls.
  4. In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture. Store refrigerated for up to 3 days and frozen for up to a month.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.