Description
These Mini Vegan Pumpkin Pies are a delightful dairy-free and gluten-free dessert featuring a crunchy biscuit base, smooth spiced pumpkin filling, and a light coconut cream topping. Perfect for fall celebrations or anytime you want a cozy, plant-based treat.
Ingredients
Scale
Base
- 160g plain biscuits (use gluten/wheat-free for gluten-free recipes)
- 100g dairy-free block butter or margarine
Pumpkin Filling
- 120g pumpkin puree
- 70g coconut cream
- 70g light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons cornflour/cornstarch
Topping
- 150g dairy-free whipping cream
- Ground cinnamon, for dusting
- Optional: shortcrust pastry leaf for decoration
Instructions
- Prepare the Base: Preheat your oven to 180°C fan. Line a cupcake tin with 6 cupcake liners. Crumble the biscuits and blitz them in a blender until you have fine crumbs. Melt the dairy-free butter on low heat, then add it to the biscuit crumbs and pulse to combine. Spoon 2-3 tablespoons of this mixture into each cupcake liner and press down firmly, pushing crumbs up the sides to form a cup shape.
- Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, coconut cream, light brown sugar, ground cinnamon, ground ginger, nutmeg, cloves, and cornflour until completely smooth. Alternatively, use a blender for a silky texture.
- Fill and Bake: Divide the pumpkin filling evenly among the prepared biscuit bases. Bake the pies in the center of the oven for 25-30 minutes until the tops are shiny and the filling feels firm yet slightly wobbly to touch. Remove from oven and allow to cool completely.
- Whip the Cream: Once pies are fully cooled, whip the dairy-free whipping cream using a stand mixer or electric hand whisk until soft peaks form. Fill a piping bag fitted with a round nozzle and pipe a dollop on top of each pie.
- Garnish and Serve: Lightly dust each pie with ground cinnamon. Optionally, decorate with a shortcrust pastry leaf for a festive touch. Serve chilled or at room temperature.
Notes
- Use gluten-free biscuits and cornstarch to keep the recipe gluten-free.
- Make sure pies are completely cool before adding the whipped cream topping to prevent melting.
- You can substitute coconut cream with another dairy-free cream if preferred.
- Store pies in the refrigerator and consume within 2-3 days for best freshness.
- For a richer flavor, toast the biscuit crumbs lightly before mixing with butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (approx. 120g)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: mini pumpkin pies, vegan pumpkin pie, dairy-free dessert, gluten-free pumpkin pie, fall dessert, vegan pies, pumpkin recipe
