I rolled the dough into mini tart pans because that seemed like the cute and easy way to go.
I used half white flour, half spelt flour, and it turned out great. Thick & creamy, sans the cream…īecause I’m not a fan of vegan butter substitutes, I used this coconut oil pie crust recipe, by Gena for Food 52. This filling – made of almond milk, corn starch, maple syrup, and pumpkin – whisks together in just a few minutes.
I set out to make a vegan pumpkin pie filling that didn’t require soaking nuts or dragging out the blender. Second, they’re adorable! Fill a tray with bite-sized vegan pumpkin pies dotted with coconut cream and toasted pecans, and you have a guaranteed party hit. First, they’re intended to be made ahead, as the baked pies need to chill for at least an hour to set. Today, I’m sharing my latest mini obsession: vegan pumpkin pie! Warmly spiced and naturally sweetened with maple syrup, these delectable treats are perfect for fall entertaining. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.I’ve always had an affinity for mini things – mini frittatas, mini apple crisps, mini stuffed peppers.
Mini Vegan Pumpkin Pies (with coconut oil crust!).This would make the perfect pie for fall gatherings, Thanksgiving, the holidays, and beyond! It’s delicious on its own, but gets elevated with coconut whipped cream (click to see our top tips for PERFECT coconut whip every time!) More Pumpkin Recipes We wanted to eat the whole thing right away. The most difficult thing about this recipe? Waiting for it to cool. My favorite things about this pie are 1) it’s EASY to make, 2) the crust tastes like a cashew cookie granola bar and DOESN’T fall apart, and the filling is perfectly sweet, creamy, and spiced! Serious swoon. Next, transfer to the pre-baked (slightly-cooled) crust and bake for another 30-ish minutes, or until the crust appears golden brown and the filling is darkened in color and has a few cracks along the edges. And voila! Pumpkin pie filling in seconds. Blend pumpkin purée, arrowroot, maple syrup, coconut sugar, pumpkin pie spice, and full-fat coconut milk in a food processor until creamy and smooth. This filling is seriously dreamy and seriously simple. Next, you’ll poke a few holes in the crust and bake for 10 minutes at 350 degrees F (176 C). We like using our hands at first to evenly distribute the dough, then using a drinking glass to form it into an even layer.
Press into a greased pan - we prefer this 9-inch springform pan for easy slicing and serving, but a pie pan will also work. Next, you’ll add gluten-free flour, coconut oil, and maple syrup and pulse into a workable dough. It starts with a salted cashew-oat crust with raw cashews, rolled oats, a couple dates, salt, and ground ginger. We’re keeping it vegan, gluten-free, and naturally sweetened. This version, however, is anything but traditional (it’s kind of our style). Traditional pumpkin pies starts with classic butter-flour crust (similar to this classic Pumpkin Pie), and the filling often includes pumpkin purée, cream, eggs, sugar, and spices.
#Minimalist baker pumpkin pie how to#
This recipe is easy to make, requiring just 1 food processor and a baking pan! How to Make Pumpkin Pie
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