Happy fall, we’re making pie today! And not just any pie… mini pies. Monday mini pies. A nice little (naturally sweetened) sugar rush to start the week.
I set out to make a vegan pumpkin pie filling that doesn’t require soaking nuts or dragging out the blender. This filling – made of almond milk, corn starch, maple syrup and pumpkin – whisks together in just a few minutes. Thick & creamy, sans the cream…
I used this pie crust recipe, by Gena for Food 52. I love how it’s made with coconut oil instead of vegan butter substitutes. I used half white flour, half spelt flour and it turned out great. I rolled the dough into mini tart pans because that seemed like the cute and easy way to go. You could also make these in a regular muffin tin. I made the teeny ones (pictured above), in a mini muffin tin.
Of course, the worst part about pumpkin pie is waiting for it to chill. I can’t help you there. Have some patience and enjoy pie the next day!
- 1 cup original Almond Breeze Almond Milk
- 3 tablespoons corn starch
- ¼ cup maple syrup
- 1 cup canned pumpkin puree
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon alspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- optional - 2 more teaspoons maple syrup
- Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you're not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it'll become more pliable).
- In a small (unheated) saucepan, combine almond milk, corn starch. Whisk until it's combined and all lumps are incorporated. Add maple syrup, then bring to a simmer over low to medium-low heat. Whisk continuously until the mixture thickens and looks like the above photo. (about 2 minutes).
- Turn the heat off, whisk in the pumpkin puree, coconut oil, vanilla, spices, salt, and a little bit more maple syrup. (Taste and adjust spices & sweetness if you want to).
- Set aside, and let cool to room temp. (chill in the fridge if you're not going to assemble pies right away).
- Roll/form pie dough into mini tart pans, regular muffin pans, or mini muffin pans. (note - mini muffin pans are the easiest - just use your fingers to press a small ball of dough into each muffin cup - you will have delicious 2-bite pies).
- In a 350 degree oven, pre-bake dough for 8-12 minutes or until it's just barely not raw. Remove from oven, let cool slightly, then spoon in the filling and sprinkle with a few crushed pecans. Bake for an additional 5-10 minutes until the top sets & turns darker orange. Remove, let cool, and refrigerate for 8-24 hours until fully chilled and set.
- Garnish with coconut whip cream and a dusting of cinnamon.
This filling recipe is intended for mini pies (which are more fun anyway). It is not quite thick enough to set firmly within a full-sized pie.
For a gluten free version: Skip the crust. Crush up lots of pecans with brown sugar, cinnamon, and a bit of coconut oil and make a parfait.