Mini Vegan Pumpkin Pies:
15oz. can pumpkin purée
1 cup coconut cream
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. pumpkin pie spice
1/2 tsp. salt
3 tbsp. potato starch (or cornstarch)
1 pie crust
Preheat the oven to 350 degrees F.
(Now, I usually make my own pie crust- but not this time! I’m using a store-bought vegan pie crust.) Either way…
Cut your pie crusts into 1/4” thick, ~4” rounds & set into muffin tins. Add the canned pumpkin, coconut cream, brown sugar, white sugar, cinnamon, ginger, nutmeg, pumpkin pie spice, salt & starch to a blender. Blend until very smooth.
Scoop pumpkin mixture into each section lined with a pie crust. Bake for 45 minutes. Let cool at room temperature for 30 minutes, then cover & transfer to the refrigerator to chill for at least 2 hours, or overnight, & Enjoy!
Leftover pumpkin filling? Make some cake balls!
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