Mini Vegan Pumpkin Pies Recipe

Mini Vegan Pumpkin Pies are the perfect sweet treat for fall and beyond. These delectable desserts capture the rich flavors of pumpkin spice in a delightful mini format. They’re not only simple to make but also cater to those who follow a vegan diet, making them a crowd-pleaser at any gathering. These tiny pies are creamy, spiced, and utterly satisfying!

Why Make This Recipe

There are countless reasons to whip up these Mini Vegan Pumpkin Pies. For one, they are vegan-friendly, making them suitable for those who want to enjoy a delicious dessert without any animal products. They also use healthy ingredients, showcasing pumpkin’s natural sweetness and the spices that evoke the warmth of autumn. Plus, their mini size means you can enjoy one (or two!) without feeling overly indulgent. Perfect for parties, holiday gatherings, or a sweet snack, these pies are unique and flavorful!

How to Make Mini Vegan Pumpkin Pies

Follow this step-by-step guide to create your own Mini Vegan Pumpkin Pies.

Ingredients

160g of plain biscuits (use gluten/wheat-free for a gluten-free recipe)
100g of dairy-free block butter/margarine
120g of pumpkin puree
70g of coconut cream
70g of light brown sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
2 tablespoons of cornflour/cornstarch
150g of dairy-free whipping cream
Ground cinnamon (for dusting)

Directions

Prepare the Base:
- Crush the plain biscuits in a food processor until finely crushed.
- Melt the dairy-free butter/margarine and mix it with the crushed biscuits until well combined.
- Press the biscuit mixture into the bottom of mini pie tins. Ensure a solid base for your pies.
- Chill the bases in the refrigerator while you prepare the filling.
Make the Pumpkin Filling:
- In a mixing bowl, combine the pumpkin puree, coconut cream, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and cornflour/cornstarch. Mix until smooth and creamy.
- Spoon the pumpkin filling into the chilled pie bases, distributing evenly among the mini tins.
Prepare the Cream:
- Whip the dairy-free whipping cream in a separate bowl until it forms soft peaks.
- Add a touch of ground cinnamon to taste and mix gently.
Bake:
- Preheat your oven to 180°C (350°F).
- Bake the mini pumpkin pies for 20-25 minutes until the filling is set but slightly wobbly in the center.
- Allow to cool completely before removing them from the tins.

How to Serve Mini Vegan Pumpkin Pies

Serve these delightful pies chilled or at room temperature. Add a dollop of the spiced dairy-free cream on top for an extra treat! Dust with a sprinkle of ground cinnamon for an elegant touch.

How to Store Mini Vegan Pumpkin Pies

Store any leftovers in an airtight container in the refrigerator for up to 3 days. These pies are best enjoyed within the first few days due to the whipped cream topping.

Tips to Make Mini Vegan Pumpkin Pies

Ensure all ingredients are at room temperature for better mixing.
If you want a firmer filling, increase the cornflour/cornstarch slightly.
Experiment with different spices to customize the flavor to your liking.

Variations

Substitute the plain biscuits with graham crackers or almond flour for a gluten-free version.
For an added twist, consider adding chocolate chips to the pumpkin filling or topping the pies with crushed nuts.

FAQs

Can I use fresh pumpkin instead of puree?
- Yes, you can use cooked and blended fresh pumpkin. Just ensure it’s well-drained to avoid excess moisture.
Is there a nut-free alternative for coconut cream?
- You can use oat cream or a soy-based culinary cream as a substitute for coconut cream.
How can I make this recipe gluten-free?
- Use gluten-free plain biscuits or alternative options like ground almonds or oats for the base.

By following this guide, you can create scrumptious Mini Vegan Pumpkin Pies that are sure to impress! Enjoy the delightful blend of spices and creamy pumpkin filling, perfect for any occasion.