Why You’ll Fall in Love with These Mini Pumpkin Pies

These individual vegan and gluten-free pumpkin pies offer so many compelling reasons to make them your go-to dessert recipe. From their incredible taste to their practical benefits, they’re truly a dream come true for healthy dessert enthusiasts.

• Super Delicious & Flavorful: Each mini pie bursts with the classic, comforting flavors of pumpkin and warming spices, ensuring a delightful experience with every bite.
• No Refined Sugar: Sweetened naturally with ingredients like maple syrup and raisins, these pies offer a guilt-free indulgence without the need for processed sugars.
• Easy-to-Make Gluten-Free Crust: Forget complicated pie doughs! This simple crust comes together quickly in a food processor, providing a fantastic texture without any gluten.
• Creamy, Dreamy Dairy-Free Pumpkin Pie Filling: Achieve an incredibly smooth and rich filling using plant-based ingredients like tofu and cashews, delivering that familiar, luxurious consistency.
• Built-in Portion Control: The individual size makes managing portions effortless, perfect for those looking to enjoy a sweet treat responsibly.
• Perfect Pick-Up Dessert for Parties: Their convenient size makes them ideal for serving at gatherings. No plates or forks required – just grab and enjoy!
• Make as Many or as Few as You Need/Want: Easily scale the recipe to fit your specific needs, whether you’re baking for one or a crowd.
• Excellent for Meal Prepping & Make Ahead: These mini pies are perfect for prepping in advance. They stay fresh in the fridge for up to a week or can be frozen for up to 3 months, making holiday planning a breeze.

Don’t compromise on flavor or convenience. You can truly have it all! The only thing better than a delicious, full-sized pumpkin pie is an individual, perfectly portioned pumpkin pie that’s not only vegan and gluten-free but also incredibly tasty and simple to prepare. These pies prove that healthy and delicious can go hand-in-hand, making them a fantastic addition to any dessert repertoire.

Crafting the Perfect Gluten-Free Pumpkin Pie Crust

The foundation of any great pie is its crust, and this gluten-free version is no exception. It’s designed to be both flavorful and easy to work with, providing a delightful contrast to the creamy filling. Our crust relies on a blend of wholesome ingredients that come together beautifully in a food processor, eliminating the need for rolling out sticky dough.

1. Prepare Ingredients: Begin by soaking your raisins in warm water for about 10 minutes. This softens them and allows them to act as a natural binder and sweetener. While they soak, measure out your raw walnuts, old-fashioned rolled oats, cinnamon, and a pinch of sea salt. These ingredients are key for flavor and texture.
2. Combine in Food Processor: Once the raisins are softened, drain them (but remember to save a tablespoon or two of the soaking water – it might come in handy!). Add the drained raisins, oats, walnuts, and spices into the bowl of your food processor.
3. Pulse Until Crumbly: Pulse the mixture until it reaches a crumbly, coarse texture. At this stage, it will resemble a loose streusel. Be sure to stop and scrape down the sides of the food processor bowl occasionally to ensure even mixing.
4. Process for Dough Consistency: Continue processing until the mixture starts to hold together when pressed between your fingers. It should form a cohesive “dough.” If you find the mixture is too dry or crumbly and won’t hold its shape, add 1-2 tablespoons of the reserved raisin soaking water and process again until the desired consistency is achieved. Avoid adding too much liquid, as this can make the crust soggy.

This method yields a wonderfully nutty, slightly sweet, and perfectly spiced crust that complements the pumpkin filling without being overly rich or heavy. It’s a game-changer for anyone looking for a simple, healthy, and delicious gluten-free pie base.

Creating the Creamy Vegan Pumpkin Pie Filling

The heart of these mini pies is their incredibly smooth and flavorful vegan pumpkin filling. Achieving a dairy-free filling that rivals traditional pumpkin pie in texture and taste is simpler than you might think, thanks to a few clever plant-based ingredients.

1. Prepare Cashews: Start by soaking your raw cashews in boiling water for at least 15 minutes. Even better, aim for 30 minutes to ensure they are thoroughly softened. This step is crucial for achieving that silky-smooth, creamy texture without any dairy. You can easily get this started while you’re preparing and pre-baking your pie crusts.
2. Blend Filling Ingredients: Once your cashews are soft, drain them completely and place them in your food processor. Add the full can of pumpkin puree, a block of extra-firm tofu (no need to press it extensively, just drain any excess liquid), pure maple syrup for natural sweetness, vanilla extract, arrowroot powder (which acts as a thickener), and your blend of warm spices: cinnamon, nutmeg, ginger, allspice, and a touch of sea salt.
3. Process Until Smooth: Process all the ingredients together until the mixture is completely smooth and creamy. This might take a few minutes, so be patient. Stop the food processor a few times to scrape down the sides, ensuring all ingredients are thoroughly incorporated and there are no lingering cashew pieces or lumps of tofu. The goal is a uniform, velvety consistency that will bake up beautifully.

This combination of pumpkin, tofu, and cashews creates a rich, velvety filling that tastes indulgent without any dairy or eggs. The spices bring that signature autumn warmth, making every bite a comforting experience.

Mini Pumpkin Pies

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