Mini Vegan Pumpkin Pies

My husband loves this vegan pumpkin pie recipe. As October approaches, the pumpkin craze is upon us, so I decided to join the excitement. Although tiny, these little pumpkin pies will satisfy your sweet cravings without compromising your diet.

So, when I saw the mini pumpkin tins in the grocery store, I grabbed a few other ingredients, and I quickly had a cute and tasty treat for dessert.

Although many people don’t know it, Nabisco Grahams Original Crackers are vegan. There are two ways you can make the crust; you can use vegan butter or you can use dates.

First and foremost, dates are less fattening if you are following a low-fat diet. I provided both versions in the Vegan Pumpkin Pie Recipe for your preference.

I also chose to use spicy, sweet nuts instead of whipped coconut topping. Trader Joes has wonderful Spicy/Sweet Pecans, which taste wonderful with the sweet pumpkin.

Although there are many vegan pumpkin pie recipes, I make mine with maple syrup instead of sugar. I also use arrowroot as a thickener instead of corn starch.

Mini Vegan Pumpkin Pies

Welcome the fall season with mini vegan pumpkin pies. This recipe makes six mini pumpkin pies or one large pumpkin pie.

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Ingredients

CRUST

• 10 vegan graham crackers (or 1 1/2 cups)
• 7 Tablespoons Vegan Butter (Edensoy) or 7 dates, pits removed

PIE FILLING

• 1 15 ounce can organic pumpkin puree
• 8 ounces Silken Tofu (It MUST BE SILKEN)
• 2/3 cup pure maple syrup
• 2 Tablespoons arrow root powder (you can substitute corn starch if you don't have arrow root)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

EXTRAS

• 18 spicy/sweet pecans (Trader Joes) or plain pecans
• Options: Coconut Whipped Cream

Instructions

CRUST

• Preheat oven to 375 degrees
• In a food processor, combine graham crackers and vegan butter OR dates (I used dates)
• Process until combined
• Press into 6 mini pie tins or 1 regular pie tin
• Bake in 375 degree oven for 7 minutes
• Remove from oven and let cool

FILLING

• Reduce oven heat to 350 degrees
• In a food processor, combine pumpkin puree, tofu, maple syrup and all other ingredients
• Blend until smooth
• Pour mixture into mini pumpkin tins or one large tin
• Place in the center of the 350 degree oven
• Bake for 20-25 minutes until brown on top
• Arrange nuts in a pattern on top
• Put in the refrigerator for 30 minutes prior to serving

Did you make this recipe?

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