Mini Pumpkin Pies [vegan]

This was my first time making pumpkin pies, and I was very impressed as to how they turned out. I used the Minimalist Baker’s recipe for Coconut Oil Pie Crust, but as for the pie filling, I completely improvised. Trust me, though, it was incredible.

Smooth and custard-like, this filling is made with pumpkin and sweet potato, together creating the most subtle combination of savoury and sweet flavors. I initially had doubts about including sweet potato, but it turned out to be the perfect addition, giving the pie an extra kick of natural sweetness.

The most time-consuming part of the recipe is making the crust. You can, of course, use store-bought pie crusts, many of which are vegan-friendly because they contain margarine instead of butter. However, they surely are not made with the most wholesome ingredients.

If you have a little more time to spare, give these mini pumpkin pies a try. They will not disappoint.

Ingredients

Crust:

• 1 cup all-purpose flour

• 1/3 cup coconut oil, scoopable

• 1/4 tsp salt

• 1/2 tbsp sugar

• 3-4 tbsp cold water

Filling:

• 1 15oz can pumpkin puree

• 1 cup sweet potato, cooked

• 1/4 cup maple syrup

• 1/4 cup non-dairy milk (I use almond)

• 1 tbsp pumpkin pie spice

Instructions

1. Preheat oven to 350 F.

2. Blend together all pie filling ingredients. Set aside.

3. To prepare crust, add flour and salt to a large mixing bowl and whisk until combined.

4. Add coconut oil in spoonfuls and use fork to cut the two together, until mixture resembles wet sand.

5. Add cold water 1 tbsp at a time and gently mix with a spoon. Add only as much water as needed to help the mixture form into dough.

6. Use your hands to gently knead the dough. Then, transfer to a well-floured surface and form into a disc.

7. Roll out dough until 1/4-inch thick, adding more flour if crust begins to stick. Use a round cookie cutter to cut out as many circles as possible.

8. Use spatula to transfer one circle at a time onto a floured surface.

9. Lightly flour top of circle, and use rolling pin to gently roll out the dough until slightly larger and thinner.

10. Use spatula to lift the crust, and use your hands to drape the crust into the muffin pan. Carefully form the crust into the pan until it meets the tin’s shape. Repeat until tins have been filled.

11. Pour filling into pie crusts until 3/4 full. Use spoon to level the top.

12. Bake at 350 degrees F for 40-50 minutes, or until the crust is light golden brown and the filling is dry to the touch.

13. Remove from oven and let cool completely before serving.

14. Enjoy!

MORE RECIPES