Description
These Vegan Pumpkin Pie Bites are a delightful and healthy twist on traditional pumpkin pie, perfect for fall festivities or any time you crave a bite-sized dessert.
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 bowl, mix the flour and salt, then stir in the coconut oil and lemon juice.
- Add ice water gradually until the dough comes together, then roll it out and cut into mini circles for the crust.
- Press the dough circles into a mini muffin tin to form the crusts.
- 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 them about 3/4 full.
- Bake for 30 minutes or until the filling is set. Let cool before serving.
Notes
You can adjust the sweetness according to your preference. These bites can be stored in the refrigerator for up to 3 days.
- 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