From light, low calorie replacements to rich, cream-based substitutions, you won't be able to taste the difference in your final recipe. This pumpkin pie recipe is amazing! amazingly. It’s easiest to form when it’s unrefrigerated. 10. Preheat the oven to 350°F. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you’re aiming for 12 (as original recipe is written // adjust if altering batch size), and you should have more than enough dough. Hi Morgan, check out the recipe for vegan, gluten-free pumpkin pie to use as a reference if you’d like to avoid using all purpose flour but be mindful that I do use coconut oil in one and vegan butter in the other! I wanted to keep this recipe approachable so everyone could join the fun. Pumpkin Pie with Pecan Oat Crust & Delicious. I had a little trouble making the crust for the minis- and I doubled the recipe- so on the second round I just put the crust in a regular pie pan. Excellent treat! Thanks for sharing your amazing creations and congratulations on your work. Then on the day of, or day before, bake as instructed! I love pumpkin pie, but didn’t think of making them into minis! I have a question, if I want to make a full pie, how much time will it bake? Vegan Pumpkin Pie Source: Minimalist Baker . Let me know if you give mine a try, Jane! I am a health coach from IIN and own a small deli and organic shop (La gallina verde/The Green Hen) in a city called Querétaro, located in central Mexico. The result is a from-scratch pudding … Easy, 10-ingredient mini vegan pumpkin pies with coconut oil crust! Three cheers for this happy kitchen accident. Perfect amount of sweetness and just-right size. Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Otherwise, proceed. And if you don’t have a gluten allergy, flour works well as a thickening agent in place of cornstarch. 1 … My dad is diabetic so I was happy he had a low sugar option too. The taste was great though, and they were a big hit! <3. I topped these vegan pumpkin pie bars with coconut whipped cream. Mmmm… A peppermint caramel tart consists of a layer of coconut cookies mixed with butter as the crust, then a layer of caramel in the center, a layer of freshly whipped cream on top and it’s garnished with shavings of mint chocolate. (Cover photo: Minimalist Baker ) tasty! Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. I would love to recibe your answer. What is your yellow background? I took inspiration from Minimalist Baker's DELICIOUS apple crisp to develop the crust for this recipe. This whole thing is easier all ready. Perfect for the holidays and beyond! This is a super simple crumb-style crust made up of vegan butter, oats, whole grain flour, and cinnamon. We actually can’t stop eating them. 106. But trust me! I think you could freeze the pie crust and put the filling in the fridge – store separately. Do you think any other fillings would work with the crust? xo. Hope that helps! 1 1/2 cups almond flour * (not meal // or 1 cup raw almonds*) 1/4 tsp sea salt. Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Also, the filling seemed to “shrink” (the best word I can think to describe it). I made these along with your coconut whipped cream and brown sugar pecans. Thank you! but I really like The Minimalist Baker. I don’t think I’ll wait a full year to make these again! Whew! Did you cover the whole pie, filling and all? From light, low calorie replacements to rich, cream-based substitutions, you won't be able to taste the difference in your final recipe. That is so bizarre! These look absoutely scrumptious! Ingredients. (And make sure to eat it the next day for breakfast.) 22. And watch videos demonstrating recipe prep and cooking techniques. Our Favorite 1-Bowl Pumpkin Pie 🥧 🎃! That’s it! Thanks for sharing. I made pumpkin pie into MINIS. Thanks so much for the lovely review, Kaelyn! Make these for Thanksgiving. The vegan recipe uses flaxseed meal as a substitute for eggs, and it’s mixed with pumpkin puree, maple syrup, and spices. I made a second batch and rolled the crust out very, very thin, then covered them with tin foil while baking because I was worried the thin crusts would get too brown, and they were perfect. I love the simplicity of the recipes and your printable sheets. You’ve solved my problem (As long as it doesn’t end up tasting too coconut-y). Pie Crust: If you use a store-bought pie crust, ignore all pie crust steps, and only check out how to make the pumpkin pie filling (step 4). But, in a moment of despair, I finally discovered you can just use coconut oil right out of the jar for a perfectly-flaky, easy-to-work-with crust that doesn’t taste like coconut in the final product! Even better, these skillet-cooked green beans by Minimalist Baker barely even taste like you're eating a vegetable. I absolutely love your site, the photography and amazingly good recipes. I made these for Thanksgiving and they were so delicious. Topped with fail-proof coconut whipped cream! This VEGAN + GLUTEN-FREE recipe is the easiest variation we've tried, … 1/4 tsp pumpkin pie spice*. I am slowly becoming more confident with pie baking. 1. Instead of placing a bowl of loose nuts and fruit out for guests, why not mix up the … We’re so glad you enjoyed them, Aleisha! Thank you! window.__mirage2 = {petok:"89bbab09198851915c713955bb6f763c0de3833e-1608849329-86400"}; Pumpkin Purée in a standard, 12-muffin pan.Set aside you put it in used coconut crust... 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