Description
Indulge in these delightful Vegan Pumpkin Pie Bites, a perfect miniature version of the classic dessert that offers all the rich flavors of pumpkin pie in a bite-sized treat.
Ingredients
Scale
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 8 tablespoons coconut oil
- 1 teaspoon fresh lemon juice
- Ice water as needed
- 15 oz. pumpkin (I use Libby’s)
- 4 oz. tofu
- 4 oz. coconut milk
- 2/3 cups sugar
- 2 tablespoons tapioca flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt, then cut in the coconut oil until the mixture resembles coarse crumbs.
- Stir in lemon juice and enough ice water to form a dough.
- Roll out the dough and cut it into small circles to fit a mini muffin tin.
- Press the dough circles into the mini muffin tin cups to form the crust.
- In a blender, combine pumpkin, tofu, coconut milk, sugar, tapioca flour, cinnamon, vanilla, cardamom, ground ginger, and salt. Blend until smooth.
- Pour the filling into the prepared crusts, filling each cup about 3/4 full.
- Bake for 25-30 minutes until the filling is set.
- Let cool before removing from the muffin tin.
- Serve and enjoy your Vegan Pumpkin Pie Bites!
Notes
For an extra touch, sprinkle some cinnamon on top before serving. These bites are best enjoyed chilled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 145 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Vegan Pumpkin Pie Bites, Mini Pumpkin Pies, Vegan Dessert, Pumpkin Recipe, Fall Dessert