Mini Vegan Pumpkin Pies Recipe

Most people love the day after Thanksgiving.   But I love the day before.   I love dancing and singing to Christmas music as I cook and bake and dust flour off of my kid’s noses.    My boys have always enjoyed helping me in the kitchen so they always join in the fun.  Sprout always says we can’t bake without “a candle and a song”.  These kitchen memories are among my favorites and the fact that you end up with something scrumptious to eat at the end makes them that much better!

Here’s another one of the recipes I’m making for our Thanksgiving dinner tomorrow.

 

mini vegan pumpkin pies

Vegan & Grain-Free Pumpkin Pie Cups

Yields 12 servings

Ingredients

Crust
  • 4.5 cups almond flour
  • 6 tbsp maple syrup
  • 3 tbsp water
Filling
  • 3 cup pumpkin puree
  • 1.5  cups baked and mashed sweet potato
  • 3/4 cup maple syrup
  • 3 tsp pumpkin pie spice

Directions:

  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Lightly grease 12 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.
  4. Preheat the oven to 375F.
  5. Blend the filing ingredients until smooth and creamy.
  6. Pour into the crusts, and smooth the tops.
  7. Bake for 30 minutes at 375F.
  8. Cool then chill overnight (or at least 8 hours)
  9. Keep refrigerated.
  10. Enjoy!

Don’t forget to add a dollop of whip cream on top!  This coconut whipped topping by So Delicious is my favorite!!

For more of my favorite lenten Thanksgiving recipes click here.

This recipe and photos in this post originally found here