Mini Vegan Pumpkin Pies
Delicious mini vegan pumpkin pies that are creamy, spiced, and perfect for fall gatherings. Simple to make and suitable for a vegan diet.
Ingredients
For the crust
- 160 g plain biscuits Use gluten/wheat-free for a gluten-free recipe
- 100 g dairy-free block butter/margarine
For the filling
- 120 g pumpkin puree
- 70 g coconut cream Can substitute with oat cream or soy-based culinary cream
- 70 g light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons cornflour/cornstarch Increase for a firmer filling
For the cream
- 150 g dairy-free whipping cream
- to taste Ground cinnamon For dusting
Instructions
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 to form a solid base.
- Chill the bases in the refrigerator while preparing the filling.
Make the Pumpkin Filling
- In a mixing bowl, combine 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.
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 from the tins.
Notes
Serve these pies chilled or at room temperature. Add a dollop of spiced dairy-free cream on top and dust with ground cinnamon for an elegant touch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed within the first few days.