Mini Pumpkin Pies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Adorable individual pumpkin pies with buttery pastry crust and spiced pumpkin filling. These miniature versions are easier than a full-sized pie and perfect for portion control at holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 48- 3 cups all purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup vegan butter, cold and cut into cubes
- 1/2 cup vegetable shortening (or more vegan butter)
- 6-8 tablespoons ice water
- 15 ounce can pumpkin pureé
- 1 cup coconut cream
- 1 cup brown sugar, lightly packed
- 1 tablespoon pumpkin pie spice mix
- 3 tablespoons cornstarch
- Coconut Whipped Cream (or other non-dairy whip)
- sprinkle of pumpkin pie spice mix, optional
At a glance
PER SERVING · TIME 54M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 24m
- Sodium
- 26mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 9mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.