Minimalist Baker · by Minimalist Baker★ 5.0 (24)
Mini Vegan Pumpkin Pies
NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 7%
CARBS 30G48% OF CAL
2G FIBER18G OTHER10G TOTAL SUGAR
FAT 13G48% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini vegan pumpkin pies with a coconut oil crust and natural maple syrup sweetening. A fall dessert perfect for Thanksgiving with a flaky crust and creamy filling.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 3/4 cups pumpkin puree ((1 1/2 15-ounce cans yield ~2 3/4 cups puree))
- 1/4 cup Grade A maple syrup
- 1/4 cup dark or light muscovado sugar ((or sub organic brown sugar or coconut sugar))
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil or melted coconut oil
- 2 1/2 Tbsp cornstarch or arrowroot starch
- 1 3/4 tsp pumpkin pie spice*
- 1/4 tsp sea salt
- 2 cups unbleached all-purpose flour
- 1/2 tsp sea salt
- 2/3 cup coconut oil
- 3-6 Tbsp ice cold water
- Coconut Whipped Cream
- Brown Sugar Pecans
At a glance
PER SERVING · TIME 80M
CAL 13%·PRO 7%
CARBS 30G48% OF CAL
2G FIBER18G OTHER10G TOTAL SUGAR
FAT 13G48% OF CAL
10G SAT3G UNSAT
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
- 50m
- Sodium
- 8mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.