- Recipe: Mini Pumpkin Pies
- Writer: Lizzie Green
- Content-Type: Food Blog
Maple syrup and savory spices add a rich depth of flavor to this vegan mini pumpkin pie dish. Make a large quantity for your upcoming fall event!
Miniature foods have always appealed to me, including small frittatas, apple crisps, and stuffed peppers.
I’m going to talk about my newest little hobby today: vegan pumpkin pie! These delicious snacks are ideal for fall gatherings because they are naturally sweetened with maple syrup and warmly spiced.
First off, since the baked pies need to cool for at least an hour to set, they are meant to be prepared ahead of time. And they’re cute, too! A platter of vegan bite-sized pumpkin pies sprinkled with toasted nuts and coconut cream is sure to be a party favorite.
Pumpkin Pie Filling I Make Vegan
In my quest to create a vegan pumpkin pie filling, I didn’t want to use the blender or soak the nuts. This filling comes together quickly by whisking together the following ingredients: pumpkin, cornstarch, maple syrup, and almond milk. Rich and creamy without the cream…
My Mini Pumpkin Pie Crust
I used the Gena for Food 52 recipe for coconut oil pie crust because I don’t like vegan butter replacements. It turned out fantastic using a mixture of half-white flour and half-spelled flour.
Because it seemed like a nice and simple thing to do, I rolled the dough into little tart pans. These might also be prepared in a standard muffin tray.
The tiny ones (seen above) are the ones I made in a mini muffin pan. Any party in the fall would be gorgeous with them on a dessert tray!
Of course, waiting for pumpkin pie to chill is the worst part. There is nothing I can do to assist you with. Enjoy pie the next day and exercise some patience!
|20 minutes to prepare
30 minutes for cooking
Duration: 50 minutes
A tasty autumn treat is this recipe for vegan tiny pumpkin pies! The pies must be chilled for the final time to be thoroughly set, so don’t omit this step.
For the filling:
- 1 cup original Almond Breeze Almond Milk
- 3 tablespoons cornstarch
- 1 cup canned pumpkin puree
- 1 tablespoon coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- optional – 2 more teaspoons of maple syrup
For the pies:
- vegan pie dough
- Crushed pecans, for garnish
- Coconut cream or whipped topping of choice
- While you prepare the filling, prepare the pie crust and place it in the refrigerator to chill. (Note: If you won’t assemble pies straight away, place ingredients in the refrigerator. The longer the dough chills, the harder it becomes. Allowing it to sit at room temperature will make it more malleable if it becomes too firm.
- Almond milk and cornstarch should be combined in a small, not-hot saucepan. Stir until all lumps are incorporated and the mixture is smooth. Add the maple syrup and simmer for a short while on low to medium heat. Until the mixture becomes thick and resembles the image above, whisk continually. (about two minutes).
- After removing the pan from the heat, stir in the pumpkin puree, coconut oil, spices, salt, and additional maple syrup. (Taste and, if desired, adjust spices and sweetness.)
- Reserve and allow to cool to room temperature. (If you’re not going to assemble pies right now, chill in the fridge.)
- Pie dough can be rolled or formed into tiny tart pans, standard muffin tins, or muffin tins. (Note: Mini muffin pans are the simplest; simply press a small ball of dough with your fingertips into each muffin cup for delectable 2-bite pies.)
- Pre-bake the dough for 8 to 12 minutes at 350 degrees, or until it almost no longer feels raw. After taking it out of the oven, you should allow it to cool slightly before adding the filling and adding some crushed pecans. Until the top settles and gets a deeper orange color, bake for an additional 5 to 10 minutes. Take out, allow to cool, then chill for 8 to 24 hours or until completely cold and set.
- Cinnamon and coconut cream should be used as a garnish.
- Fresh pumpkin or sweet potatoes can be substituted for the canned puree; cook and mash them first, then puree the finished filling to smooth it out before adding it to the pies. Fresh mash should be used in slightly less than 1 cup because it is thicker and less watery than canned puree.
- The purpose of this filling recipe is for small pies (which are more fun anyway). To lay securely inside a full-sized pie, it is not quite thick enough.
- Leave off the crust for a gluten-free option. Make a parfait by blending a bunch of pecans with brown sugar, cinnamon, and a little coconut oil.