Mini Vegan and Gluten-Free Pumpkin Pies - Date Sweetened
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
Servings: 8
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
Calories: 148kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 215mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4769IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg