Mini Vegan Pumpkin Pies
These easy Mini Vegan Pumpkin pies are made with a creamy, rich pumpkin pie filling and buttery vegan puff pastry. Ready in 1 hour!
Equipment
- Parchment paper
- Pumpkin shaped cookie cutter (optional)
- Sharp knife
- Rolling Pin (optional)
Ingredients
For the pastry
- 4 sheets pre-made puff pastry
For the filling
- ½ can pumpkin puree
- ¼ cup coconut cream
- ¼ cup light brown sugar*
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ⅛ tsp allspice
- ⅛ tsp cardamom
- ¼ tsp salt
- 2 tsp cornstarch
- 1 tsp vanilla extract
For the cinnamon sugar topping
- 1 tbsp granulated sugar*
- ½ tsp cinnamon
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Make sure you are starting with thawed puff pastry at room temperature. Remove it from the package and use a rolling pin to flatten out any wrinkles.
- Use your cookie cutter to create 16 pumpkin shapes and place them on a parchment-lined baking sheet. These will be the bottoms of the pies.
- Repeat to create 16 more pumpkin shapes for the top of the pies. In each of these shapes, you will make 3 cuts with a sharp knife. Two curved cuts on the sides and one straight cut in the middle. This will be the tops of the pies. Set them aside.
- Next, make the pumpkin filling. In a large bowl, mix the pumpkin puree, coconut cream, brown sugar, spices, salt, and cornstarch. Stir until there are no clumps.
- Spoon equal amounts of pumpkin filling onto each piece of puff pastry on the baking sheet.
- Use your finger to brush water around the edges of the bottom piece of puff pastry.
- Place the top piece of pastry (the one with 3 cuts) on each pie. Use a fork to make impressions around the entire outside of the pastry. Repeat for all 16 pumpkins.
- Mix together the cinnamon sugar topping. Spray the tops of the pies lightly with water or brush with melted vegan butter. Sprinkle the cinnamon sugar on top of each pie until its gone.
- Bake at 400 degrees Fahrenheit for 15-20 minutes or until the top of each pie is golden brown.
Notes
*A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
- Not Vegan? That's ok! This delicious Thanksgiving Dessert can use heavy cream in place of coconut cream. Use real butter to brush the tops of the pies before sprinkling the cinnamon sugar.
- Gluten-Free? All you have to do is swap for gluten-free puff pastry or use a pre-made gluten-free pie crust to bake this as an open pie.
Nutrition
Serving: 1pieCalories: 368kcalCarbohydrates: 32gProtein: 5gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 190mgPotassium: 56mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 0.1mgCalcium: 11mgIron: 2mg
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