Mini Vegan Pumpkin Pies
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Hi guys and gals,
It's that time of year when the days get shorter, and ... Instagram feeds turn orange because, PUMPKINS! So I'm a little late to the party because, well, Thanksgiving is in T minus 3 days but hey, it's never too late for pumpkin. 😉
So while everyone is out there making regular sized pumpkin pie, I decided to be a little rebel and make them FUN - Sized!!!
These are great for kids (because kids love small stuff!) and for adults too... They work great at parties or potlucks.
But there is a DISCLAIMER - and it might be a deal breaker for you so I will share because transparency. Due to the fact that these do not have any oil (which is a great thing), they must be kept frozen or else you will have a very soft-droopy-gloopy-sort-of-a-pie-thingie instead.
The way I go about handling this situation is to keep them frozen until I am ready to serve, then remove them from the freezer, let them thaw for a few minutes and then serve. Beautiful!
However, if this won't work for you, for whatever reason, some things you can try instead are to add about 1 cup of cashews into the mix (cashews will firm up a lot better) or add coconut oil (meh..) this would be worst case scenario (the oil becomes solid when it gets cold so it would make the pies solid). However, I haven't tried any of these I am just offering them up as alternatives for you to try yourself. 🙂
Okay, phew. So, if you're still here, which I hope you are because these are great even if they have to stay frozen... You will need some sort of mini pie mold. I used these silicone ones from Amazon which you can find here (Affiliate link).
Did I mentioned these are raw vegan? I love raw vegan desserts. My fave. What are some of your favorites? Comment below, I'd love to hear your thoughts.
And like always, if you try them or just wanna see my pretty food, come gives us a follow at @sproutingzeneats.
Mini Pumpkin Pies (Oil-Free, Refined-Sugar free)
All of the deliciousness from regular-sized pumpkin pie squeezed into a mini fun sized version. Great for kids or for potlucks! Refined sugar free and no oil added!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 mini pies 1x
- Category: desserts
- Method: freezing
- Cuisine: raw vegan desserts
Ingredients
For Crust:
- 1 cup of dry almonds
- 1 cup of dry walnuts
- 6 dates
- 1 TBS agave (optional for added stickiness)*
- 1 tsp of pumpkin spice powder or cinnamon
- 1 tsp of vanilla extract
- dash of nutmeg powder
- pinch of Himalayan salt to taste
For Pie:
- 1/2 of a sugar pumpkin (I only used half and was able to make 12 mini pies, feel free to use a whole one but it will make double the amount)
- 1/2 cup of coconut milk (canned)
- 6 dates
- 1 tsp of pumpkin spice powder
- dash of nutmeg
Instructions
- Let’s begin by making the crusts: In a food processor, add almonds, walnuts, pitted dates, nutmeg, pumpkin spice, pinch of salt, and vanilla extract (leave agave or liquid sweetener for last), and process until mostly broken down and sticking together like a dough. Then add agave (or liquid sweetener of your choice), I only use the agave here for the added stickiness it provides so feel free to omit if your crust is already sticky enough.
- Using your fingers, press the mixture into your pie molds, forming little crusts. If it’s too sticky, try wetting your fingers, this makes it easier to handle.
- Place the crusts in the freezer while you begin to prepare the filling.
- Cut your sugar pumpkin in half and remove the seeds and inner flesh. Peel and cut into small pieces that will fit into your blender. If you have a powerful blender you do not need to cut them too small but if your blender is not that powerful, it is best to cut into smaller cubes or even steam the pumpkin before use so that it is soft. ( I used a vitamix).
- To the blender add the following: pumpkin pieces, dates, dash of nutmeg, pumpkin powder, and 1/2 cup of canned coconut milk for added thickness, and blend until you have a smooth puree.
- Pour this blended mixture into your pie molds covering the crusts. Decorate the top with pecans or crushed almonds or walnuts and sprinkle some cinnamon or pumpkin pie powder on top. Freeze for 15 to 20 minutes to allow to harden.
- Remember since these have no oils, they will be very soft at room temperature. It is best to keep frozen until ready to serve. Thaw for a few minutes before serving.
Notes
- If your dates are a little dry and hard make sure to soak them for about 15 to 20 minutes prior.
- I only used up half a pumpkin, feel free to use up the whole one but it will make double the amount.
- The agave for the pie crust is optional – you can add it for added sweetness but it also helps in making the crust stickier. If you’d like to omit agave feel free to use extra dates if your crust is not sticking together easily.
- If your coconut milk is not very thick then these will be very soft at room temperature (because there is no oil in it to harden). Keep frozen until ready to serve.
These are the cutest! I love the idea of having mini pies waiting for me in the freezer.
Thank you so much Jillian! Yes!! These are great because you can make them beforehand and they’ll be ready to serve in no time! 😉