Our recipe of the week is a twist on the traditional, vegan mini pumpkin pies. This comes from the website, mindfulavocado.com. See the link below.
Vegan Mini Pumpkin Pies
Sometimes you need to make a variation on the traditional recipe for special dietary considerations. This vegan mini pumpkin pies recipe fills the bill. These delicious mini pies will make it hard to eat just one. The creamy pumpkin pie filling paired with a graham cracker crust is fabulous.
These are a great addition to any holiday gathering. Make some to take and some to keep at home.
Prep Time: 30 Minutes
Cook Time 20 Minutes
Chill Time: 4 Hours (or overnight)
Ingredients for Vegan Mini Pumpkin Pies
Makes about 24 mini pies
For the Crust
5 full sheets of graham crackers (use a brand without honey to keep it vegan)
2 ½ Tablespoons vegan butter
2 Tablespoons cane sugar
½ teaspoon cinnamon
Pinch salt
For the Filling
15 Ounce can of pure pumpkin puree (not pumpkin pie filling)
2 Tablespoons corn starch
¼ cup oat milk (or other non-dairy milk)
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ cup maple syrup
1 teaspoon vanilla extract
Toppings (optional)
Coconut whipped cream
Crushed pecans
Cinnamon
Tools
Food processor
Mini cupcake pan
Directions for Vegan Mini Pumpkin Pies
To Make the Crust
Preheat oven to 350 degrees Fahrenheit.
Line mini cupcake pan with papers.
Add graham crackers, sugar, cinnamon and salt to food processor. Pulse to break up graham crackers
With food processor on low, pour in melted butter. The mixture will begin to resemble wet sand.
Stop the food processor and stir well using a spoon or rubber spatula.
Fill each mini cupcake liner with ½ Tablespoon of mixture. There will be some leftover, you can save for toppings.
Bake for 6-8 minutes until the edges are golden brown. Remove from the oven and allow to cool while you make the filling.
To Make the Filling
Rinse out the food processor. Add all ingredients to the food processor and blend until smooth.
Pour 1 tablespoon of filling into each cupcake liner.
Bake for 10-12 minutes or until toothpick comes out clean from the center.
Let chill for 4 hours or, preferably overnight.
Add desired toppings such as vegan whipped cream, cinnamon, chopped nuts or extra crust mix.
Nutrition Information
Serving: 1 mini pie, Calories: 56, Carbs: 7.8g, Protein: 0.5g, Fat: 2.7g, Saturated Fat: 2g, Sodium: 53mg, Fiber: 0.5g Sugar: 4.8g
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https://mindfulavocado.com/chai-spiced-mini-pumpkin-pies/
