Mini Vegan Pumpkin Pies
Ingredients
Filling
-
2 ¾
cups
pumpkin puree
-
¼
cup
Grade A maple syrup
-
¼
cup
dark or light muscovado sugar
-
⅓
cup
unsweetened plain almond milk
-
1
Tbsp
olive oil or melted coconut oil
-
2 ½
Tbsp
cornstarch or arrowroot starch
-
1 ¾
tsp
pumpkin pie spice
-
¼
tsp
sea salt
Crust
-
2
cups
unbleached all-purpose flour
-
½
tsp
sea salt
-
⅔
cup
coconut oil
-
3-6
Tbsp
ice cold water
Topping (optional)
-
to taste
Coconut Whipped Cream
-
to taste
Brown Sugar Pecans
Instructions
- Preheat the oven to 350°F (174°C).
- Blend all filling ingredients until smooth and set aside.
- In a bowl, whisk together flour and salt for the crust.
- Cut in coconut oil until the mixture resembles wet sand.
- Add ice cold water gradually until a dough forms.
- Roll out the dough and cut into circles to fit muffin tins.
- Press the dough circles into the muffin tins.
- Fill each crust with the pumpkin filling about ¾ full.
- Bake for 40-50 minutes until the crust is golden and filling is slightly cracked.
- Let cool completely before serving, about 2-3 hours.
Nutrition Facts (estimated)
Servings
12 mini pies
Calories
261
Total fat
15g
Total carbohydrates
30.5g
Total protein
3g
Sodium
127mg
Cholesterol
0mg
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