My husband loves pumpkin pie. As October approaches, the pumpkin craze is upon us, so I decided to join the excitement. Although tiny, these little pumpkin pies will satisfy your sweet cravings without compromising your diet.
So, when I saw the mini pumpkin tins in the grocery store, I grabbed a few other ingredients, and I quickly had a cute and tasty treat for dessert.
Although many people don’t know it, Nabisco Grahams Original Crackers are vegan. There are two ways you can make the crust; you can use vegan butter or you can use dates.
First and foremost, dates are less fattening if you are following a low fat diet. I provided both version in the recipe for your preference.
I also chose to use spicy, sweet nuts instead of whipped coconut topping. Trader Joes has wonderful Spicy/Sweet Pecans, which taste wonderful with the sweet pumpkin.
Although there are many vegan pumpkin pie recipes, I make mine with maple syrup instead of sugar. I also use arrow root as a thickener instead of corn starch.Print
Welcome the fall season with mini vegan pumpkin pies. This recipe makes six mini pumpkin pies or one large pumpkin pie.
- 10 vegan graham crackers (or 1 1/2 cups)
- 7 Tablespoons Vegan Butter (Edensoy) or 7 dates, pits removed
- 1 15 ounce can organic pumpkin puree
- 8 ounces Silken Tofu (It MUST BE SILKEN)
- 2/3 cup pure maple syrup
- 2 Tablespoons arrow root powder (you can substitute corn starch if you don’t have arrow root)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 18 spicy/sweet pecans (Trader Joes) or plain pecans
- Options: Coconut Whipped Cream
- Preheat oven to 375 degrees
- In a food processor, combine graham crackers and vegan butter OR dates (I used dates)
- Process until combined
- Press into 6 mini pie tins or 1 regular pie tin
- Bake in 375 degree oven for 7 minutes
- Remove from oven and let cool
- Reduce oven heat to 350 degrees
- In a food processor, combine pumpkin puree, tofu, maple syrup and all other ingredients
- Blend until smooth
- Pour mixture into mini pumpkin tins or one large tin
- Place in the center of the 350 degree oven
- Bake for 20-25 minutes until brown on top
- Arrange nuts in a pattern on top
- Put in the refrigerator for 30 minutes prior to serving