Can we just take a second to gush about how adorable these Mini Pumpkin Pies are?! I mean, that little bitty crust holding few tablespoons of pumpkin filling– it’s just so cute. If there was a dictionary definition of adorable food, these pies would take the cake.
This is a totally plant-based, dairy-free, from-scratch recipe. Yep, we’re making our very own vegan, part whole wheat pie crust and flavoring the pumpkin puree with pie spice and maple syrup. (Just saying, you can definitely use a store-bought pie crust if making your own just isn’t your jam)
If you’re saying to yourself, “Okay, so they’re cute and all that, but they are so super small, like really really tiny. That just isn’t going to cut it on Thanksgiving.” You are thinking about these all wrong, my friend.
They’re not little. They’re FUN-SIZE.
Fun-size things are so much more… FUN *duh*, than their regular size complements. Just think of all the creative ways you can serve these Mini Pumpkin Pies: balanced on a scoop of ice cream, topped with whipped cream and blackberries, or paired with an ooey-gooey dark chocolate brownie. Who says chocolate and pumpkin don’t go together? Uh, not me, that’s for sure.
You see, by serving Mini Pumpkin Pies, you’ll not only dazzle your guests with creative pairings and toppings. You will have the (stomach) room to try lots of desserts and that’s what we all REALLY want on Thanksgiving—to gobble up all the delicious foods and desserts our families share.
So, have your pie (and eat it, too) with this delightful Mini Pumpkin Pies recipe.
This is a totally plant-based, dairy-free, from-scratch recipe. So, have your pie (and eat it, too) with this delightful Mini Pumpkin Pies recipe.
- 1 1/4 cups Unbleached, All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tbsp. Sugar
- 1/2 tsp. Salt
- 1/4 cup Coconut Oil
- 1/4 cup Olive Oil
- 1/3 cup Cold Water
- 1 can (14-15 oz.) Pumpkin Puree
- 1/2 cup Nut Milk
- 3 tbsp. Maple Syrup
- 1 tbsp. Brown Sugar
- 1 tbsp. Pumpkin Pie Spice
- 2 tsp. Vanilla Extract
Combine the flour, salt, and sugar in a medium bowl and mix.
Add the coconut oil and olive oil and mix in with a fork (to break up the coconut oil).
Add the water and mix until well combined.
Divide the dough into 12 equal portions and press into each GREASED cup of the muffin tin.
Proof (a fancy word for bake without the filling) at 350 degree F for 25-30 minutes, until the crust is starting to firm all the way through to the middle, but isn’t finished baking.
Add all the ingredients to a medium bowl and mix them together until everything is well combined.
In about ¼ cup portions, spoon the filling to the proofed crusts.
Bake at 350 degrees for 20-25 minutes, or until the filling sets and doesn’t move when the pan is jostled.
*Baking times may vary from oven to oven. I’ve learned that the hard way. Just keep you eye on your pies, know what a finished pumpkin looks like, and adjust the times I’ve recommended as needed.
**The crust recipe is about enough for 1-1 ½ pie crusts. If you’d rather just buy a crust, ignore the crust ingredients and instructions and just follow the steps that apply to the pumpkin pie filling. You’ll have great success with a store-bought crust.