Mini Raw Vegan Pumpkin Pies
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!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 tarts 1x
- Category: Dessert
Ingredients
Scale
- 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
- Blend all crust ingredients in a high powered food processor until smooth.
- Spray muffin tin with non-stick spray and line muffin tins with crust batter to form pie crust.
- Place filled muffin tin in freezer to set.
- Clean food processor and blend together filling ingredients in food processor until smooth.
- Fill set crusts with filling to the top.
- Top with 1 walnut piece and an extra sprinkle of pumpkin pie spice or cinnamon.
- Place in freezer for a few hours to set, then transfer to fridge.
- Enjoy!