Mini Vegan Pumpkin Pies

Why Make This Recipe

Mini Vegan Pumpkin Pies are perfect for any occasion, especially during the fall season. They are small but packed with delightful flavors of pumpkin and spices. This recipe uses simple ingredients, making it easy for anyone to enjoy these delicious treats. Whether you’re vegan, gluten-free, or simply looking for a tasty dessert, these mini pies are sure to impress!

How to Make 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:

Method (Base)

1. Start by crushing the plain biscuits into fine crumbs.
2. Melt the dairy-free butter or margarine in a pan.
3. Combine the crushed biscuits and melted butter in a bowl. Mix well until all crumbs are coated.
4. Press the mixture into the bottom of mini pie tins evenly to form the base. Chill in the fridge for about 30 minutes.

Method (Pumpkin Pie Filling)

1. In a mixing bowl, combine pumpkin puree, coconut cream, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and cornflour.
2. Mix well until smooth and creamy.
3. Pour the pumpkin filling into the prepared biscuit bases, filling them to the top.
4. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes or until the filling is set.
5. Allow the pies to cool completely.

Method (Cream)

1. Whip the dairy-free whipping cream until soft peaks form.
2. Once the mini pies have cooled, top each pie with a generous spoonful of whipped cream.
3. Dust the tops with ground cinnamon for an extra touch.

How to Serve Mini Vegan Pumpkin Pies

Serve Mini Vegan Pumpkin Pies fresh or chilled, depending on your preference. They make a great dessert for Thanksgiving, holiday gatherings, or simply as a sweet treat. You can also add some chopped nuts or vegan chocolate chips on top for added texture.

How to Store Mini Vegan Pumpkin Pies

Store any leftover mini pies in an airtight container in the refrigerator. They should stay fresh for up to 3-4 days. If you want to freeze them, wrap each pie in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Thaw in the fridge before serving.

Tips to Make Mini Vegan Pumpkin Pies

• Ensure the biscuits are finely crushed to create a smooth base.
• Adjust the spices based on your taste. Feel free to add more or less.
• If you can’t find dairy-free whipping cream, coconut whipped cream is a delicious alternative.

Variation

You can easily customize this recipe by adding different spices like cardamom or using flavored extracts such as vanilla or almond. For a chocolate twist, stir in some cocoa powder into the pumpkin filling.

FAQs

1. Can I make these pies gluten-free?
Yes! Use gluten-free plain biscuits to make the base.

2. How do I know when the pumpkin filling is set?
The filling should look firm and not jiggle when slightly shaken.

3. Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree the fresh pumpkin beforehand.

Enjoy these delightful Mini Vegan Pumpkin Pies with family and friends! They are sure to be a hit!