Mini Vegan Pumpkin Pies With Frosted Cranberries Recipes

MINI VEGAN PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (174 C), and see notes about coconut oil before starting.
• Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust flavor as needed (it shouldn't need anything). Set aside.
• To prepare crust, add flour and salt to a large mixing bowl and whisk to combine.
• Next add coconut oil in spoonfuls (see photo) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
• Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp (as original recipe is written // adjust if altering batch size).
• Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
• Roll out your dough into a circle about 1/4-inch thick, adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you're aiming for 12 (as original recipe is written // adjust if altering batch size), and you should have more than enough dough.
• Dust a large wooden cutting board (or other surface) with flour, and use a spatula to scoop on one circle at a time.
• Lightly flour top of circle, then use your rolling pin to gently roll it out slightly larger and thinner - about 1.5 times its starting size. Be careful not to get it too thin or it will be difficult to work with.
• Use your spatula to lift the crust, then use your hands to drape the crust into your muffin tin, allowing the edges to fold and curl over itself to accommodate its shape (see photo). Use your hands to carefully form the crust into the tins, being careful not to stretch the dough, but rather fold and push it down to meet the tin's shape.
• Repeat until all tins have been filled and most of the crust is used - reserve any leftover for future pies or other baked goods.
• Pour filling into pie crusts a generous 3/4 full, and use a spoon to level the top. Bake at 350 degrees F (174 C) for 40-50 minutes, or until the crust is light golden brown and the filling appears golden brown and slightly cracked on top.
• Remove from oven and let cool completely before serving - about 2-3 hours. Serve at room temperature, or transfer to a serving platter, loosely cover with plastic wrap, and chill in the refrigerator for 4-6 hours, or overnight. Will keep in the refrigerator for 2-3 days, though best when fresh.
• Serve as is, or with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). These would also be amazing with my Brown Sugar Pecans!

MINI VEGAN PUMPKIN PIES WITH FROSTED CRANBERRIES

Steps:

• To make the frosted cranberries, combine ¼ cup sugar and ¼ cup water in a small saucepan. Turn the heat to low and whisk to dissolve the sugar in the water. Remove the saucepan from heat and add the cranberries. Stir to coat the cranberries in the sugar water.
• Place a piece of parchment paper on a baking sheet and set a wire cooling rack on top. Use a slotted spoon to transfer the cranberries to the cooling rack and allow them to dry for at least 30 minutes.
• Pour the remaining tablespoon of sugar in a small bowl. When the cranberries are dry, yet sticky, place them in the bowl and toss with the sugar until all of the cranberries are coated. Set the frosted cranberries aside.
• Preheat your oven to 350F degrees. Wipe the silicone baking mat clean or replace the piece of parchment paper on the baking sheet. Mist the mat or parchment paper with coconut oil cooking spray.
• Gently roll out the pie crusts. Place your mini pie dishes upside down on the pie crusts and use a butter knife or pastry wheel to trace a circle ever so slightly larger than each pie dish. Pull away the extra pie dough and set the scraps aside.
• Flip the mini pie dishes right side up and press the pie crust circles into each, covering the bottoms and sides. Prick the bottom of each crust with a fork.
• Roll the leftover pie crust dough into a ball and use a rolling pin to flatten it to a bit thinner than ¼ inch. Use leaf shaped pie crust cutters to make a series of shapes for topping the pies. Make a few more than you think you'll need in case some leaves get too crispy in the oven.
• Arrange the leaf shapes on the prepared baking sheet and mist with more coconut oil cooking spray. Sprinkle the pie crust leaves with a teaspoon of sugar. Place the prepared mini pie dishes on another baking sheet. Bake the pie crusts and pie crust leaves for 10 to 12 minutes. Cool the leaves on a wire rack and set the pie crusts aside to cool slightly while you prepare the vegan pumpkin pie filling.
• Combine the chickpeas, pumpkin puree, maple syrup, vanilla extract, cornstarch or arrowroot powder, coconut sugar, salt, cinnamon, nutmeg, ground ginger, and cloves in the bowl of your food processor. Blend until completely smooth and adjust the sweetness to taste.
• Divide the pumpkin pie filling between the pre-baked mini pie crusts and smooth out the tops with a spatula. Bake for 25 to 30 minutes, until the pies have firmed up slightly and a toothpick inserted in the middle of a pie comes out clean.
• Cool the pies at room temperature for 30 minutes, then place in the fridge to cool for 2 to 3 hours.
• Before serving, decorate the mini vegan pumpkin pies with frosted cranberries and pie crust leaves. Cover and refrigerate the pies until ready to serve.

14 OUTSTANDING CRANBERRY PUMPKIN PIE RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review