Print

Mini Vegan Pumpkin Pies

Mini Vegan Pumpkin Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the cozy flavors of fall with these delightful Mini Vegan Pumpkin Pies! Perfect for any gathering, these bite-sized treats feature a flaky and tender crust filled with a creamy pumpkin spice mixture. Made with wholesome ingredients, they are not only easy to prepare but also family-friendly. Whether you’re celebrating the season or simply craving something sweet, these mini pies will surely bring warmth and joy to your table. Serve them with a dollop of coconut whipped cream for an extra special touch, and watch them disappear in no time!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, cold and cut into cubes
  • 1/2 cup vegetable shortening
  • 6–8 tablespoons ice water
  • 15 ounces pumpkin puree
  • 1 cup coconut cream
  • 1 cup brown sugar, lightly packed
  • 1 tablespoon pumpkin pie spice mix
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • Coconut Whipped Cream or other non-dairy whip
  • Sprinkle of pumpkin pie spice mix (optional)

Instructions

  1. Prepare the crust by mixing flour, sugar, and salt. Cut in cold vegan butter and shortening until crumbly. Gradually add ice water until combined. Chill for 30 minutes.
  2. In another bowl, combine pumpkin puree, coconut cream, brown sugar, pumpkin pie spice mix, salt, and cornstarch. Mix until smooth.
  3. Preheat the oven to 350°F (175°C). Roll out the dough and cut into circles to fit mini muffin tins. Place the dough in tins and fill with pumpkin filling.
  4. Bake for about 24 minutes or until set. Allow cooling before serving.

Nutrition

Find it online: https://www.fullrecipeshub.com/mini-vegan-pumpkin-pies-2/