Who loves Pumpkin Pie? and why not create a version of Mini Pumpkin Pies? So that everyone has their own. This recipe is super easy to prepare, and the best part is that everything is homemade, including the pumpkin puree.
Yes, you heard me right. To prepare the Pumpkin Puree, we are going to use fresh pumpkin, bake it, and then blend it. You can also buy the pumpkin puree that comes in a can. But if you have time, I strongly recommend you to make your own.
I haven’t tried the recipe using the pumpkin puree that comes in a can, but it should be good too. Using the homemade pumpkin puree was the best choice! Because you can feel the freshness of the filling.
For the crust, I used organic graham crackers with some melted vegan butter and coconut oil. It came out delicious and it was super easy to prepare.
When placing the crust in the muffins baking tray, please use your hands to molde them, and you should form a “bowl” with the crust to place the billing. Which means that you also should place come crust on the sides of the single muffin container.
Bake the fresh pumpkin cut in half and without the seeds for about 50 minutes. Once ready, remove the skin and place the pulp in a blender or food processor. Super easy to prepare the puree, and it’s always a better idea to prepare your own.
Optional, you can buy the pumpkin puree can if you don’t have time or just want to prepare a quick dessert.
Super easy to prepare and delicious. Just place all the ingredients listed below on the recipe and use a hand or machine mixer. You can add more sugar if needed. That depends on your taste for sweets.
And if you want more ideas for delicious desserts, check out these recipes:
Well, let’s get started. Are you ready to bake? I definitely am.
Mini Pumpkin Pies
- Muffin Baking Tray
- Baking Sheet
- Hand or Machine Mixer
- 1 package organic graham crackers (408 g)
- 1/2 cup melted vegan or regular butter
- 1/3 cup coconut oil
- 1 whole pumpkin pie (See notes) OR 1 can of pumpkin pureé
- 1 cup full fat coconut milk at room temperature
- 1/2 cup organic brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 tsp ground cinnammon
- 1/2 tsp ground nutmeg
- 2 TB corn starch
- 1 TB maple syrup
- pinch of salt
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- To make our own pumpkin puree, cut the pumpkin pie squash in half. To do so, cut it first from one half and then the other half. It's a bit hard to cut the squash through the stem. So, do it this way better. Then, remove the seeds. Now, place the pumpkin cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
- Once fully cooked, use a food processor and blender until you achieve the pureé consistency.
- Using a food processor or blender, blend all the graham crackers from 1 whole package. You might need to do this in 2-3 batches.
- Now on a bowl, add the crackers, melted butter, and coconut oil
- Once ready, add the crust to the single muffin tray. When adding the crust, please make sure to first place some oil in the tray and then add the crust. Add the crust also to the sides of the tray, NOT only the bottom. So that you get a type of "bowl." Leave enough space for the filling.
- On a bowl, add the pumpkin puree we just prepared OR you can use the one that comes in a can. Add the coconut milk, sugar, vanilla extract, pumpkin spice, ground nutmeg, cinammon, corn startch, maple syrup, and pinch of salt.
- Mix well all ingredientes using a hand or machine mixer (preferably machine to fully combine the ingredientes). If using machine mixer, do not overmix it.
Time to Bake
- Place the filling on the crust. You should have enough for 12 mini pumpkin pies. Bake at 350F for 12-15 minutes, approximately.
- Once ready, let it cool off and place them on the fridge for at least 4-6 hours.
- Then, use a knive if needed to remove the pumpkin pies from the baking tray. You should get the perfect consistency.