To Mini Vegan Pumpkin Pies

Pumpkin Pie for breakfast – I think yes!

These little pies are scrumptious and healthier than regular pumpkin pie

It may be the first day of spring but I still had pumpkin to use up in my fridge from when I made these!

Pumpkin just makes food taste so much better.

While these little pies will have you feeling nice and warm inside, this pumpkin recipe will chill you right off (:

Happy Daylight Savings (yes I have come to terms with the loss of my hour)

I adapted these slightly from Oh She Glows – one of the best places on the web to find vegan recipes (:

Ingredients (12 pies)

1/4 cup Earth Balance (soy-free if desired)
1/4 cup sucanat (brown sugar probably works)
1 cup whole wheat pastry flour
1/4 c ground flax
1 t cinnamon
1-2 tablespoon non-dairy milk (if crust is dry- mine was)
½ t baking powder
1 t vanilla
1/2 teaspoon cinnamon
¼ cup Whole Wheat Pastry Flour
¼ cup cane sugar (or regular white)
½ cup canned pumpkin
½ cup non-dairy milk


Preheat oven to 350F. Grease a muffin tin. Mix crust together with a hand blender in a medium sized bowl.

Place 2 tablespoons of crust in a regular muffin tin. Press down to create a mini crust making sure the crust comes up on the sides a bit.

Mix filling in a bowl and then add approximately 2-3 teaspoons of filling

Bake at 350F for 15-20 minutes. Makes 12 bites

Cheers to Fall Tastes in Spring


3 thoughts on “To Mini Vegan Pumpkin Pies

  1. Pingback: Other People’s Food (& Drink), Part 2 « anunrefinedvegan

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