Vegan Chai Pumpkin Pie Recipes

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!

VEGAN CHAI PUMPKIN PIE

Steps:

• Preheat oven to 350°F
• Place first eleven ingredients in a blender and blend well.
• Pour into unbaked pie crust and bake for 1 hour.