Recipe: Mini Pumpkin Spice Pies

A play on the all American Thanksgiving treat- sweet pumpkin pie. We hereby bring you the mini pumpkin spice pie. You don't have to be a Vegan to give thanks for these taste sensations.

Meal Type: Dessert
Recipe Type: Vegan
Serves: 12
Prep time: 00:15
Cook time: -

Ingredients

Hazelnut crust:
3/4 cup hazelnuts
1/4 cup rolled oats
1/3 cup raisins
1/3 cup dates
1 teaspoon vanilla extract
Pinch sea salt

Pumpkin filling:  Cook half a pumpkin in the oven and allow to cool.  Remove the skin then puree.

1 3/4 cups pumpkin purée     

1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)
1/4 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup dried cranberries
1/4 cup dates
1/4 cup coconut sugar
1 1/2 tablespoons  ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon all spice, 1 teaspoon ground cloves

Coconut whipped cream:
1 can full fat coconut cream 
1/2 teaspoon vanilla powder
1 teaspoon maple syrup

Instructions


Pumpkin filling:  Cook half a pumpkin in the oven and allow to cool.  Remove the skin then puree.

 

To make the crust: grind the hazelnuts and oats into flour in a food processor. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. If it's too crumbly, add more dates, or splash of water or coconut milk. If it's too moist, add a spoonful or two of more oats. Press the crust evenly into lightly oiled FLEXIBLE muffin tray, then pop in the fridge.

To make the filling: blend all ingredients until smooth and DELICIOUS. Pour evenly onto crusts  in muffin tray and let it set in the fridge overnight or at least for 5 hours, otherwise it'll be more like pudding (which isn't necessarily a bad thing).

To make the coconut whipped cream: open the can and scoop the solid white fat off the top.  Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it is the consistency of whipped cream! ( Note: To get the solid coconut cream - open a tin and leave in fridge for a few hours first.  The cream will rise to the top.   Make sure your bowl and whisk are cold before you whisk otherwise the cream will not work.)  Scoop onto your tarts, decorate with extra chopped hazelnuts and coconut shreds.