MINI (VEGAN) PUMPKIN PIES (no baking required)

MINI (VEGAN) PUMPKIN PIES (no baking required)

Want a touch of something sweet for your next dessert?
Here’s a good one for you..
No baking required,
so easy to make
and vegan,
these little pumpkin pies were really delicious.
I simply ground up some almonds, coconut shreds,
added a little coconut oil and maple syrup…
Pressed the mixture into my mini cheese cake pan.
(a regular muffin tin would work well with little parchments cups)
I added the pumpkin mixture, then refrigerated for a few hours.

 

MINI (VEGAN) PUMPKIN PIES (no baking required)

12 servings

What you will need

1 cup slivered almonds

1/4 cup shredded coconut

2 tbsp maple syrup

1 tbsp melted coconut oil

3/4 tsp salt

1 cup pumpkin puree

1/4 cup coconut milk

3/4 cup pitted dates (soaked in warm water 10 minutes to soften)

1/4 cup melted coconut oil

1 tsp vanilla extract

1-1/2 tsp pumpkin pie spice (click here for my blend)

mini muffin tin

parchment cups

Whipped cream (optional)

 

Preparation

In a blender or food processor grind nuts and coconut to fine crumbs.

Add maple syrup, coconut oil and salt and pulse until the mixture begins to hold together.

Press tablespoons full of mixture firmly into bottom of each parchment cup-lined muffin cup.

Fairly evenly distributed, should give you 12.

Refrigerate while you prepare the pumpkin.

Drain the dates and blend together with the pumpkin,

coconut oil, milk, vanilla and spices until very smooth.

Distribute the pumpkin mixture evenly over the 12 nut-coconut bases.

Return to the refrigerator for 4-6 hours.

When desired firmness is reached,

gently remove from muffin tin,

plate and top with a little whipped cream if using.

For me there is something about pumpkin pie and real whipped cream.
No doubt to do with memories of my Mom’s desserts.
So for our little treat, I de-veganized by adding a dollop of sweetness,
just a dollop…

 

Ten  left…

Wanna bet they won’t last until tomorrow?

 

Thank you Detoxinista for the inspiration

I will definitely be adding this to my ‘company’s coming’ data base.

 

Galley Kat Post Script

By day’s end only 4 little pies remained,

but I had lots of help

Oink!

MINI (VEGAN) PUMPKIN PIES (no baking required)
 
Author:
Serves: 12 servings
Ingredients
  • 1 cup slivered almonds
  • ¼ cup shredded coconut
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • ¾ tsp salt
  • 1 cup pumpkin puree
  • ¼ cup coconut milk
  • ¾ cup pitted dates (soaked in warm water 10 minutes to soften)
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1-1/2 tsp pumpkin pie spice
  • mini muffin tin
  • parchment cups
  • Whipped cream (optional
Instructions
  1. In a blender or food processor grind nuts and coconut to fine crumbs.
  2. Add maple syrup, coconut oil and salt and pulse until the mixture begins to hold together.
  3. Press tablespoons full of mixture firmly into bottom of each parchment cup-lined muffin cup.
  4. Fairly evenly distributed, should give you 12.
  5. Refrigerate while you prepare the pumpkin.
  6. Drain the dates and blend together with the pumpkin, coconut oil, milk, vanilla and spices until very smooth.
  7. Distribute the pumpkin mixture evenly over the 12 nut-coconut bases.
  8. Return to the refrigerator for 4-6 hours.
  9. When desired firmness is reached, gently remove from muffin tin, plate and top with a little whipped cream if using

 

 

 

 

2 thoughts on “MINI (VEGAN) PUMPKIN PIES (no baking required)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.