Vegan Mini Chocolate Pumpkin Pie

Ready in : 45 mins

Vegan Mini Chocolate Pumpkin Pie might be a good recipe to expand your dessert repertoire. One serving contains 283 calories, 4g of protein, and 20g of fat. This dairy free recipe serves 12 and costs 71 cents per serving. This recipe from Foodista has 1 fans. It is perfect for Thanksgiving. If you have hazelnuts, water, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. If you like this recipe, you might also like recipes such as Vegan Mini Chocolate Cupcakes with Pumpkin Spice Frosting, Unbaked Mini Pumpkin Pie Tarts With Chocolate Crust, and Vegan Chocolate Pumpkin Pie.

Diets

DAIRY FREE

Ingredients

brown sugar

3 tbsp

brown sugar

3.5 tbsp

cinnamon

2 tsp

coconut oil

2.5 tbsp

full-fat coconut milk

1 can

ground ginger

0.125 tsp

hazelnuts

1 cup

nutmeg

0.125 tsp

powdered sugar

0.33333334 cup

pumpkin puree

1 can

salt

0.25 tsp

vanilla extract

0.5 tsp

vegan semisweet chocolate chips

0.75 cup

water

2 tbsp

flour

0.5 cup

Cooking in Steps

1
Heat oven to 350 degrees F. Line a cupcake or mini tart tray with paper liners.In a food processor or a blender, process hazelnuts, flour, sugar, coconut oil, and salt.

coconut oil

hazelnuts

cupcakes

all purpose flour

sugar

salt

food processor

blender

oven
2
Add 2 tbsp water and pulse until the dough forms. The texture should be like coarse, wet sand.

dough

water
3
Add about 2 tbsp of crust dough to each of the paper cups. Press and flatten the dough into the cup using the fingers.

dough
4
Bake the crust for 15 minutes.In the meantime, blend the filling ingredients together until thoroughly mixed and creamy.When the crust is ready, melt the chocolate chips using the double boiler method or simply microwaving for about 1 minute.

chocolate chips

double boiler

oven
5
Add about 2 tsp melted chocolate into the center of each mini pie crust and spread it out and up toward the sides.Fill the remaining space in each mini pie crust with the pumpkin mixture.

chocolate

pie crust

pumpkin
6
Bake in the oven for about 20-24 minutes until the edges are lightly browned. Cool to room temperature, then chill in the fridge for at least 2 hours.(optional) top with coconut whipped cream, cocoa powder and cinnamon and serve.Coconut whipped cream: Open the chilled coconut milk can and scoop out the top cream part only. Blend the cream with powdered sugar and vanilla extract.

vanilla extract

powdered sugar

whipped cream

cocoa powder

coconut milk

cinnamon

coconut

cream

oven