Mini Vegan Pumpkin Pies!
These Mini Vegan Pumpkin Pies are the perfect Thanksgiving dessert! Their smaller size not only makes them adorable, but also makes for a lighter dessert after a heavy holiday meal. I paired a flaky shortbread-like pie crust with a rich and creamy pumpkin filling.
These mini pumpkin pies taste like your classic pumpkin pie, but they’re made with vegan, gluten-free, and refined sugar-free ingredients. These mini pies also happen to be grain-free. I have used healthier ingredients such as cashews and dates to create a rich, creamy flavour without the need for unhealthy additions. Using your own fresh pumpkin is so much easier than many people think and ensures you get the highest amount of flavour and nutrients.
This indulgent dessert is a great fall treat to enjoy all season long. This recipe makes 11-12 mini pies. I like to make these ahead of Thanksgiving and keep them frozen to create a super easy holiday meal prep. I just remove the pies from the freezer and let them thaw out before serving. For best results, warm the pies in the oven just before serving so you get that freshly baked out of the oven deliciousness! Don’t forget to garnish with a generous dollop of coconut whip cream!
For more fall-inspired recipes, try my Apple Crisp, Pumpkin Muffins, or Cinnamon Apple Oat Muffins!
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Mini Vegan Pumpkin Pies
Ingredients
Shortbread Pie Crust:
- 1 1/3 cups coconut flour
- 1 1/3 cups almond flour
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons coconut oil
- 1/2 cup + 2 tablespoons water
- 3 tablespoons maple syrup
Pumpkin Pie Filling:
- 2 cups cooked pumpkin or canned pumpkin puree
- 1/2 cup cooked sweet potato
- 1/2 cup soaked cashews rinsed and drained
- 1/4 cup maple syrup
- 1/4 cups dates pitted
- 1/4 cup water
- 1/4 cup coconut or nut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon dried ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees Fairenheit. Grease a 12-cup muffin pan with coconut oil.
- To prepare the shortbread pie crust, combine the coconut flour, almond flour, and salt in a bowl. Add the coconut oil, water, and maple syrup. Stir until fully combined. The dough should be flaky but will come together in your fingers when pressed together. Evenly distribute the dough mixture into 11 or 12 muffin cups, depending on how thick you like your crust. Firmly press the dough to line the muffin cups, wetting your fingers as necessairy.
- Bake in the preheated oven for 5 minutes, until slightly golden and set. Remove from the oven and let sit while you prepare the pumpkin pie filling.
- To prepare the pumpkin pie filling, add all ingredients into a blender. Blend on high until fully combined and smooth. Poor the mixture into your prepared pie-lined muffin cups.
- Bake in the prehead oven for 29-31 minutes, or until the pie is set and slightly cracked in the centre.
- Let the pies set for a few hours before serving.
- For best results, warm the pies in the oven just before serving and top with a dollop of coconut whip cream!
- Store in the fridge for up to 5 days, or in the freezer for up to 3 months. Let thaw in the fridge or at room temperature before serving.
