Have pumpkins?
Why not make mini vegan personal pumpkin pies?
These adorable mini vegan personal pumpkin pies are so delicious and quite easy to make using muffin cups
and muffin baking pans.
Simply cut pie crust out into circles using a wide-mouth jar lid.
Then push the pie circles down into the muffin cups.
Mix your pumpkin pie filling ingredients in a large mixing bowl until smooth.
Then divide pumpkin pie filling among the mini pie shells and bake until done —
approximately 10 minutes.
Top each pie with coconut whipped cream, once cooled.
Now take a bite of these delectable mini vegan pumpkin pies! Yum!
Mini Personal Pumpkin Pies
Prep time: 15 minutes
Baking time: 20-22 minutes
Yields: 21 servings
Pumpkin Pie Ingredients:
15-oz. package ready-to-bake pie crusts
15-oz. can pumpkin puree (not pumpkin pie filling)
12-oz. coconut milk
¾ c. brown sugar
1 TB maple syrup
1 TB vegan egg replacer
1 t. ground cinnamon
½ t. ground nutmeg
¼ t. ground cloves
Toppings: Coconut whipped cream and ground cinnamon if desired.
Quick and Easy Coconut Whipped Cream
Ingredients
16-ounce full-fat coconut milk chilled
1 teaspoon pure vanilla extract
Finely ground sugar to taste see note
Note: Use confectioner’s sugar or process granulated sugar in a food processor or a blender until it’s ultra-fine.
How to Make Coconut Whipped Cream
Put the mixing bowl and whisk in the freezer until they’re cold. This allows the cream to stay cold.
Chill the coconut milk overnight in the refrigerator with the can upside down.
Open the can of coconut milk from the bottom and scoop out the solid cream.
In a chilled mixing bowl, put the solid (do not use the liquid) coconut milk in the mixing bowl.
Beat with the whisk attachment on a high speed for approximately 4 to 5 minutes, or until it starts
to thicken and begins to turn into whipped cream.
Turn the mixer off and scrape the sides, then add the 1 tsp pure vanilla extract and sugar to taste.
Beat at a high speed until the cream is thick and fluffy.
How to Make Mini Pumpkin Pies
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray.
Set aside.
Cut pie crust out into circles using a wide-mouth jar lid.
Push pie circles down into the muffin cups.
If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes.
Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a
toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
Garnish with some ground cinnamon, if desired.
Eat up and enjoy!
Have you made pumpkin pies?
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