Thanksgiving is almost here!

These mini raw vegan pumpkin pies are the perfect healthy treat to bring to your family gathering!

Tips for a Healthy, Happy Thanksgiving:

• Enjoy a family walk during the day to help with digestion and to get a little movement in.
• Pick one or two favorite desserts to truly enjoy and savor rather than eating a bite of everything.
• Keep The Plate Method in mind – get a balance of carbs, protein, and fats to keep you satisfied.
• Eat slowly and check in with your hunger and fullness cues.
• Get in some veggies if you want, but also enjoy some of the good stuff!
• Don’t skip meals – eat normally throughout the morning to keep your metabolism going and to avoid binging and fasting cycles.
• Focus on the true meaning of the holiday – giving thanks, surrounding yourself with loved ones, and relaxing. 🙂 One day of eating a little bit more than normal (and a bit unhealthier) won’t make or break you!

Mini Raw Vegan Pumpkin Pies

Print Recipe

These mini pumpkin pies are the perfect lighter holiday fare. Treat your family this Thanksgiving to these no-bake, super easy, gluten and dairy-free treats. Super delicious and much healthier than your average pumpkin pie!

• Author: Caroline Waters
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 8 tarts 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

• CRUST:
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/4 cup Decadent Blend Caramel Flavor Chia/Flax/Maca/Cacao Blend
• 1 TBSP coconut oil, melted
• 1 tsp vanilla extract
• 4 TBSP Pure Maple Syrup (I used Sugar-Free Maple Syrup)
• FILLING:
• 1 cup organic pumpkin puree
• dash vanilla extract
• dash sea salt
• dash pumpkin pie spice
• dash cinnamon
• 1/4 cup non-dairy milk (Ripple is a great option)
• 2 TBSP maple syrup
• 1 TBSP raw coconut butter
• 3 TBSP cornstarch

Instructions

1. Blend all crust ingredients in a high powered food processor until smooth.
2. Spray muffin tin with non-stick spray and line muffin tins with crust batter to form pie crust.
3. Place filled muffin tin in freezer to set.
4. Clean food processor and blend together filling ingredients in food processor until smooth.
5. Fill set crusts with filling to the top.
6. Top with 1 walnut piece and an extra sprinkle of pumpkin pie spice or cinnamon.
7. Place in freezer for a few hours to set, then transfer to fridge.
8. Enjoy!

These mini pumpkin pies are so delicious and absolutely creamy. Use a spoon to spoon out the filling and then eat the cookie outside last 🙂The crust tastes similar to a Larabar, filled with healthy nuts and caramel-y dates.

Shock your guests this year with these amazing tasting pumpkin pies!!