Mini Gluten Free Vegan Pumpkin Pie 

– Date Sweetened

The pumpkin pie filling is silky–smooth thanks to soaked blended cashews and packed with flavor thanks to the winning combination of pumpkin and warming pumpkin spices.

Large Radish

Key Ingredients

Oat flour Almond flour Cinnamon Flaxseed meal Soft dates pitted Pumpkin puree Raw cashew Vanilla extract Pumpkin pie spice Non dairy milk such as almond, oat or light coconut

Persimmon

View More

Arrow

1

To make the crust, blend dates in a food processor until they form a soft doughy mixture. Add oat flour, almond flour, salt, cinnamon, and a flax egg, processing until it becomes crumbly. If it doesn't stick together, add water or oil, then press the mixture into greased mini tart or pie pans and bake.

View More

Arrow

2

For the pumpkin pie filling, soak cashews and dates in hot water, then drain and blend them with the remaining ingredients until you have a smooth mixture. Adjust sweetness with cane sugar or additional dates, keeping in mind that it will become sweeter when baked.

View More

Arrow

3

After partially baking the crust, fill each mini pie with the pumpkin pie filling and return them to the oven. Check at 25 minutes to ensure the center is set and not jiggly; bake longer if needed.

View More

Arrow

Top with whipped coconut cream or vegan vanilla ice cream before serving and enjoy!

Enjoy these recipes as well!

Lunch Recipes

Dinner Recipes

Indian Recipes

Desserts