Mini Pumpkin Pies + Coconut Whipped Cream, Vegan+ Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 1 cup rolled oats
  • 10 dates, chopped
  • 1 tbs coconut oil + extra for greasing
  • 1 14oz package silken tofu
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 1 tbs vanilla extract
  • 3 tbs cornstarch
  • ⅛ tsp salt
  • 2 tsp pumpkin pie spice
  • Coconut Whipped Cream (see recipe above)
  • vegan chocolate chips
Instructions
  1. Preheat oven to 375°. Grease mini muffin tin with coconut oil.
  2. Prepare crust by pulsing oats in blender until fine powder is formed. Add dates and coconut oil and blend until mostly smooth (you'll need to scrape the sides down a few times. Press mixture into bottom of each space in muffin tin.
  3. Drain tofu and combine it in blender with pumpkin puree, maple syrup, vanilla, cornstarch, pumpkin pie spice and salt until smooth. Spoon about 1 tbs on top of crust in each muffin spot.
  4. Bake in oven for 20-22 minutes, until edges are firm. Let cool completely before removing from muffin tin. Spoon coconut whipped cream on each pie and top with a chocolate chip.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/11/05/mini-pumpkin-pies-coconut-whipped-cream-vegan-gluten-free/