Christmas | Desserts | Halloween | Healthy eating/specialty diet | Holiday | Pie/tart | Recipes | Sweet | Thanksgiving | Vegan

Mini pumpkin pies (vegan friendly)

November 23, 2014

I didn’t end up being able to make pumpkin pie in time for Canadian Thanksgiving back in October so I figured that I would make up for it by making it for American Thanksgiving instead!

pumpkin pie tartsSee, that’s the benefit of having a neighboring country that celebrates such a delicious holiday a month after your own.

It means you get to celebrate it twice!

pumpkin pie tartsAnyways, the reason as to why I didn’t make it for our Thanksgiving dinner was because originally lil’ bun didn’t want to have any pumpkin pie so I didn’t consider making any.

But then, when Halloween hit, she finally decided to develop pumpkin spice fever and now here we are…making up for it late November!

pumpkin pie tartsI really can’t understand why it took her so long to join the pumpkin pie bandwagon because…who could resist such a thing?

I mean, a warm cozy pumpkin filling inside a buttery flaky crust? Sign me up!

pumpkin pie tartsIn case you’re a little late to the pumpkin party, here are some of my past pumpkin recipes for you to enjoy 🙂

pumpkin coffee cake with maple glaze

pumpkin muffins

pumpkin spice cookies

pumpkin cinnamon buns

pumpkin breakfast ideas

pumpkin pie tartsIngredients (makes 6)

Crust:

1/3 cup butter (or margarine or coconut oil)
3/4 cup flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons cold water

Filling:

1 cup canned pumpkin
1/3 cup brown sugar
1/4 cup milk of choice
1 large egg (or 1 tablespoon cornstarch/flax meal+ 3 tablespoons water)
1 1/2 teaspoon pumpkin spice
1 teaspoon vanilla
1/4 teaspoon salt

Method:

1. Make the crust by combining the flour, baking powder, sugar and salt in a large bowl. Add the butter and cut it into the dry ingredients using a pastry cutter or fork.

2. Add in the cold water and stir until a dough comes together. If you’re having a hard time with this, either get messy and use your hands or put everything in a food processor and pulse until it comes together.

3. Wrap the dough in plastic wrap and refrigerate it for at least one hour.

4. While the dough is firming up, make the filling by combining the pumpkin puree, coconut oil, brown sugar, milk, egg, pumpkin spice, salt and vanilla in a medium bowl. Mix everything together until smooth

5. When the dough is chilled, roll it into a log and cut it into 6 equal pieces. Roll each piece into a 1/2cm thick circle with a rolling pin. Press the circles into greased muffin tins to form a crust.

7. Divide and pour the filling into each muffin tin

8. Bake at 350F for 30 – 45 minutes the crust is golden brown

pumpkin pie tarts

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