Mini Vegan Pumpkin Pies Recipes

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.

MINI PUMPKIN PIES

Steps:

• In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle 6 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit.
• Combine all of the filling ingredients in a blender and blend until smooth.
• After the 30 minute rest, if you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Roll out the dough into a thin 13" x 18" rectangle. Cut into 4" circles (using a circular cutter or ruler) and gently press into pan. Gently encourage the edges of the dough to scallop.
• Pour the filling into each crust, letting it slightly mound on the top (a little will remain, which you can discard). Bake the pies for 24 to 26 minutes until the filling cracks and the crust starts to brown. Remove from the oven and cool in the pan for 5 minutes, then remove to a baking rack and cool 30 minutes before serving.

MINI VEGAN PUMPKIN PIES {LOW SUGAR RECIPE, NO-CRUST}

Steps:

• Pre-heat oven to 325 degrees.
• Add all ingredients to a food processor and process until all of the ingredients are combined into a liquid as shown in the photos above.
• Lightly spray five mini pie plates with oil spray to grease. Use a minimal amount.
• Pour 1/2 cup of pie filling into each of the mini pie plates and place on a baking sheet. Bake for 30-35 minutes, until pie filling is set.
• Allow mini pies to cool completely before serving.

MINI VEGAN PUMPKIN PIES (NO-BAKE)

Steps:

• Boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.

VEGAN PUMPKIN PIES

Steps:

• Place the flour, icing sugar, salt and xantham gum (if using a gluten-free flour mix that does not contain it already) in a large bowl. Mix well.
• Add the oil and incorporate it into the flour with a fork until all the flour is coated in oil and resembles little pebbles. If using maple syrup instead of sugar, mix it in with the oil and add them to the flour together.
• Slowly trickle in some cold water, start with 2 tbsp (or less if using maple syrup) and add more if needed, but proceed with caution, adding a tiny bit at a time.
• Bring all the dough together, but do not knead if you are working with gluten flour (overworking the dough will make the pastry tough). Form the dough into a ball and refrigerate for about 30 minutes.
• Remove the dough from the fridge and let it sit at room temperature for about 5 minutes.
• Divide the dough into 4 parts. Roll each part into a ball, flatten and roll it out flat between two sheets of baking paper to prevent sticking. When it comes to gluten-free dough, you may find it easier (I did) to simply mould it to the inside of the tart tins with your fingers.
• Line the tart tins with the dough and trim the excess pastry off with a knife. Pierce the dough-lined pastry cases with a fork and refrigerate them while the oven is heating up.
• Heat up the oven to 160° C / 320° F fan forced (180° C / 355° F no fan) and cut little squares of baking paper a touch bigger than your tart tins.
• Remove the dough from the fridge, place a square of baking paper inside each tin and fill with baking beads (or dry beans). Blind bake for 15 minutes.
• Carefully remove the beads and the baking paper inserts and return the tins to the oven for another 10 minutes. Remove them from the oven and set aside.
• Place all the filling ingredients in a food processor and blend until super smooth.
• Divide the filling between the pre-baked pastry cases.
• Bake at 160° C / 320° F fan forced (180° C / 355° F no fan) for about 18 minutes, until the edges look set but the centre can still be a little soft. Cool them completely before decorating.
• Once cool, dot with thick dairy-free yoghurt or whipped coconut cream and dust with cinnamon.

VEGAN MINI PUMPKIN PIES WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a mini cupcake tin with liners.
• Add graham crackers, sugar, cinnamon, and salt to the food processor. Pulse to break up graham crackers.
• With the food processor on low, pour in melted vegan butter. The mixture will begin to resemble wet sand.
• Stop the food processor and stir well using a spoon or rubber spatula.
• Fill each mini cupcake liner with 1/2 Tablespoon of the mixture. There will be some leftover crust, so save it as a topping!
• Bake for 6-8 minutes until the edges are golden brown. Remove from the oven and allow to cool while you make your filling.
• Rinse out the food processor. Add all ingredients for filling to the food processor and blend until smooth.
• Pour 1 Tablespoon of filling into each cupcake liner.
• Bake for 10-12 minutes or until a toothpick comes out clean from center.
• Let chill for 4 hours or, preferably, overnight.
• Add desired toppings such as vegan whipped cream, cinnamon, chopped nuts, or extra graham cracker crumbles!

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!

VEGAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
• Bake in the preheated oven until center is set, about 40 minutes.
• Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.