Julie's Mini Vegan Pumpkin Pie

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust is more nutritious, while store-bought options save time.

Start by making the crust with finely crushed graham crackers.

Add melted Earth Balance to the crushed graham crackers.

Mix in brown sugar until everything is combined and looks mushed together.

Divide the mixture among mini pie tins, pressing it firmly into the bottom and sides to create a crust.

Ensure the bottom is slightly thicker than the sides to prevent sogginess.

If desired, create decorative edges with your fingers.

Once the crusts are done, set aside any extra crumbs for later use.

For the filling, add canned pumpkin to a blender.

Include one box of extra firm silken tofu in the blender.

Add brown sugar to the blender.

Pour in coconut milk for richness.

Add cornstarch to help thicken the filling.

Incorporate ground ginger, ground allspice, ground cinnamon, and a tiny pinch of sea salt into the blender.

Blend until super smooth, scraping down the sides halfway through.

Add freshly grated nutmeg and pulse to combine.

Taste the filling to ensure flavor is to your liking.

Pour the filling from the blender into the prepared crusts.

If there's extra filling, pour it into a ramekin to bake as a pumpkin custard.

Preheat the oven to 350°F.

Place the pie tins on a baking sheet for better heat conduction.

Bake in the preheated oven for 45 to 55 minutes, checking at 40 minutes.

Look for a nicely browned top with some cracks and a puffed appearance.

Let the pies cool to room temperature before refrigerating them overnight for better texture.

Optionally, sprinkle any extra crumbs on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens