Made these with my little one, this morning. She couldn’t wait, so they didn’t get a chance to cool, but she loved them!
Makes 12 mini pies
INGREDIENTS
Crust –
2 ⅓ c GF graham crackers (crushed) or GF Mexican shortbread cookies
⅓ c vegan butter, melted and cooled
1 tsp coconut sugar
1 tsp ground cinnamon
¼ tsp sea salt
1 tsp vegan butter (to line each muffin tin)
Filling –
1 egg
2 tbsp corn starch or you can sub arrowroot starch
1 can organic pumpkin puree (15 oz)
2 tsp pumpkin spice
¼ tsp sea salt
⅓ c maple syrup
⅓ c coconut sugar
1 tsp pure vanilla powder
⅓ c milk (plant): Cashew Milk
**You’ll need a muffin tin
INSTRUCTIONS
1. To make the crust: grind graham crackers in the food processor, then add sugar, cinnamon, and melted and cooled butter. The mixture should look like wet sand.
2. Use vegan butter to line each muffin compartment
3. Fill each compartment (almost halfway) with crust mixture, and bake for 10 min at 350 degrees.
4. Remove from the oven, and add 2 ½ tbsp pumpkin filling to each compartment.
5. Return to the oven, and bake for 15-20 minutes at 350 degrees (Poke the middle with a fork. If it comes out clean, they’re done!)
6. Let them cool, and add a scoop of coconut whipped cream
ENJOY!
GF/DF
