Mini Vegan and Gluten-Free Pumpkin Pies - Date Sweetened
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5.0
6 reviews
Excellent
Mini Vegan and Gluten-Free Pumpkin Pies - Date Sweetened
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Surprise your Thanksgiving dinner guests with a mini gluten free vegan pumpkin pie for each! An individual dessert that is naturally sweetened with dates, easy to make and perfect for fall-themed dinner parties or the holidays. Oil-free refined sugar free. Makes 4 mini 4.5 inch tart/pie pans
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Ingredients
For the crust:
- 1/2 cup oat flour certified gluten-free if needed
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1.5 teaspoons flaxseed meal mixed with 1.5 tablespoons of water(flax egg)
- 7-8 soft dates pitted
For the pumpkin filling:
- 1 cup pumpkin puree not pumpkin pie mix
- 1/4 cup raw cashews soaked in hot water for 15 mins, then drained
- 9-10 dates soaked in hot water for 15 mins
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 cup Non dairy milk such as almond, oat or light coconut plus 2 tablespoons
Instructions
- For the crust : Add the dates to a food processor and process until the dates break down into a soft doughy mixture. Then add in the oat flour, almond flour, salt, and cinnamon, and the flax egg and process until the mixture becomes a crumbly mix.
- Check by pressing the mixture to see if it sticks to each other or not. If not, then add in a few drops of water or if you are okay with using oil, then add in a few drops of oil and process again until the mixture makes fat crumbs and easily sticks together when pressed.
- Transfer this mixture to your greased mini tart or pie pans and press well evenly. Then put the pie crust to bake at 350 degrees Fahrenheit(180c) for 12 minutes.
- Make the pumpkin pie filling : Soak the cashews and dates in hot water if you haven't soaked them already for at least 15 minutes. Then drain and add to a blender. Add the rest of the ingredients and process until the cashews and dates are evenly blended up and mixed into the pumpkin puree mixture.
- You can add in a few teaspoons more non-dairy milk if the mixture is not blending well. Taste and adjust sweetness if desired with some cane sugar or 1-2 more dates. The mix will get sweeter on baking, so let it be less sweet.
- Remove the crust from the oven then add pumpkin pie filling in all of the pies and even it out. Then put them back in the oven to bake.
- Check at 25 minutes if the center is set non-jiggly otherwise you can bake for another 5 minutes. Then remove the pans from the oven.
- Let cool completely, chill for atleast an hour and then top with your favorite whipped coconut cream or a vegan vanilla ice cream topping and serve. Store refrigerated for upto 3 days. Or freeze.
Notes
- No dates: If you don't like the dates, then you can replace the dates with maple syrup in the crust. Add 1-2 tablespoons of maple syrup and omit the flax egg. Add enough maple syrup to help bind the crust.For no dates in the pumpkin pie filling, add about a 1/4 cup of maple syrup and only 2 tablespoons of milk and blend. If the mixture needs more moisture for blending, add in more non-dairy milk, 1 tablespoon at a time.
- For regular flour Pumpkin pie see myVegan Pumpkin Pie with Rustic Crust or pumpkin pie bars
- Nut-free : omit the cashews from the filling and use 1/3 cup coconut cream and 2 tbsp non dairy milk instead of 1/4 cup. For the crust: use all oat flour or a gf blend, add 2 tbsp vegan butter.
- 9 inch pie pan: Double the crust and the filling. Bake the crust for 15 mins and with filling for 45 mins or until center is set. chill for 3 hours
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
113mg
(5%)
Potassium
215mg
(6%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
4769IU
(95%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 113mg | 5% |
| Potassium | 215mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4769IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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