Yesterday was Halloween and what better time to make a pumpkin pie! I really never get tired of pumpkin and pumpkin spice, it tastes like Fall and Christmas at the same time. For this recipe I chose to make mini pies instead of one large one. Anything ‘mini’ is always popular with the kids. And this way they can get their own personal pumpkin pie. But the recipe also works for one large pie.
When you pick your pumpkin, make sure you get a small one, like a hokkaido pumpkin. The big ones that you use for carving won’t work. They just don’t taste as good.
Ingredients: (Makes about 6 mini pies)
1 cup of spelt flour
1/2 cup of oat flour
2 tbsp coconut sugar
4 tbsp of coconut oil (neutral flavor)
1/3 cup / 3/4 deciliter of water
1/2 hokkaido pumpkin
1 tbsp of pumpkin spice
1/2 tsp of vanilla bean powder
1 tbsp cinnamon
1/2 tsp of salt
1 cup / 2 deciliters of coconut milk
2 tbsp coconut oil
3 tbsp corn starch
5 tbsp coconut sugar
2 tsp psyllium husk
Start by cutting the pumpkin in half and removing the seeds. Cut the pumpkin in about 8 pieces and place on a baking sheet. Bake for 30 minutes at 350 F / 175 C. When done, let it cool off and then remove the peel. Transfer the pumpkin to a blender.
Then, in a separate bowl, use your hands to mix together the pie crust. Grease 6 small pie trays or 1 large tray with coconut oil. Then press the pie crust into the trays and poke the crust with a fork. Prebake for 5-10 minutes at 350 F / 175 C.
While the crust is prebaking, add the rest of the ingredients for the filling to the blender. Blend well. Stuff the mini pies with the filling and put them back in the oven for another 20-25 minutes. Make sure you watch the pies so they don’t get too dark. When they are done, let them chill in the fridge for a few hours before serving. Serve with vegan whipped cream of your choice!
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