Mini Maple Pumpkin Pies

Votes: 2
Rating: 5
You:
Rate this recipe!

Prep Time

30minutes

Cook Time

30minutes

Servings

Product Type

Beverages,

Prep Time

30minutes

Cook Time

30minutes

Servings

Product Type

Beverages,

Mini Maple Pumpkin Pies

Votes: 2
Rating: 5
You:
Rate this recipe!

Prep Time

30minutes

Cook Time

30minutes

Servings

Product Type

Beverages,

Prep Time

30minutes

Cook Time

30minutes

Servings

Product Type

Beverages,

Ingredients

  • Filling:
  • 2 16 oz containers organic pumpkin puree
  • 1 1/2 tbsp. coconut oil (melted)
  • 1/2 cup maple syrup
  • 1/3 cup brown sugar (or sub coconut sugar)
  • 2 1/4 tsp. pumpkin pie spice mix
  • 1/2 cup Pacific Foods Coconut Unsweetened Plant-Based Beverage
  • 3 tbsp. cornstarch
  • 1/3 tsp. salt
  • Crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup coconut oil at room temperature
  • 5 to 8 tbsp. ice cold water
  • Optional Topping:
  • dairy-free whipped cream

Instructions

  1. Preheat oven to 350° F.
  2. Whisk together all filling ingredients until thoroughly combined, set aside.
  3. In a medium mixing bowl, combine coconut oil, flour and salt. With a pastry cutter or two knives, cut into the mixture until it resembles small pebbles. Note: coconut oil shouldn’t be at all melted, rather scoopable and room temperature.
  4. Add in ice cold water, one tablespoon at a time, stirring in between until crust comes together; don’t add more water than needed to create a dough ball.
  5. With a rolling pin, roll crust out carefully. Cut dough into 16-18 round disks using a jar or glass with a 1-inch top. Roll out disks again until large enough to fit inside muffin tins.
  6. Place pastry disks into each muffin tin, then spoon pumpkin filling into each one.
  7. Bake for 30 - 45 minutes, until crust begins to brown and filling hardens. Let cool for at least 20 minutes before serving.

Ingredients

  • Filling:
  • 2 16 oz containers organic pumpkin puree
  • 1 1/2 tbsp. coconut oil (melted)
  • 1/2 cup maple syrup
  • 1/3 cup brown sugar (or sub coconut sugar)
  • 2 1/4 tsp. pumpkin pie spice mix
  • 1/2 cup Pacific Foods Coconut Unsweetened Plant-Based Beverage
  • 3 tbsp. cornstarch
  • 1/3 tsp. salt
  • Crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup coconut oil at room temperature
  • 5 to 8 tbsp. ice cold water
  • Optional Topping:
  • dairy-free whipped cream

Instructions

  1. Preheat oven to 350° F.
  2. Whisk together all filling ingredients until thoroughly combined, set aside.
  3. In a medium mixing bowl, combine coconut oil, flour and salt. With a pastry cutter or two knives, cut into the mixture until it resembles small pebbles. Note: coconut oil shouldn’t be at all melted, rather scoopable and room temperature.
  4. Add in ice cold water, one tablespoon at a time, stirring in between until crust comes together; don’t add more water than needed to create a dough ball.
  5. With a rolling pin, roll crust out carefully. Cut dough into 16-18 round disks using a jar or glass with a 1-inch top. Roll out disks again until large enough to fit inside muffin tins.
  6. Place pastry disks into each muffin tin, then spoon pumpkin filling into each one.
  7. Bake for 30 - 45 minutes, until crust begins to brown and filling hardens. Let cool for at least 20 minutes before serving.