From Minimalist Baker
Mini Vegan Pumpkin Pies
- Time
- 1 hr 20 min
- Makes
- 12
- Ingredients
- 14
12 things you may not have.
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Ingredients
- 2 3/4 cups pumpkin puree ((1 1/2 15-ounce cans yield ~2 3/4 cups puree))
- 1/4 cup Grade A maple syrup
- 1/4 cup dark or light muscovado sugar ((or sub organic brown sugar or coconut sugar))
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil or melted coconut oil
- 2 1/2 Tbsp cornstarch or arrowroot starch
- 1 3/4 tsp pumpkin pie spice*
- 1/4 tsp sea salt
- 2 cups unbleached all-purpose flour
- 1/2 tsp sea salt
- 2/3 cup coconut oil
- 3-6 Tbsp ice cold water
- Coconut Whipped Cream
- Brown Sugar Pecans
Nutrition · per serving
1 mini pies per serving
- Calories
- 261 kcal
- Fat
- 15 g
- Fiber
- 2.3 g
- Sugar
- 8.7 g
- Sodium
- 127 mg
- Protein
- 3 g
- Carbohydrate
- 30.5 g
- Saturated fat
- 11.8 g
As published by Minimalist Baker.
The method
The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.