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Vegan Mini Chocolate Pumpkin Pie

Vegan Mini Chocolate Pumpkin Pie

By Alexander Amari
0’ Prep time
45’ Cook time
45’ Total time
307 Calories
12 Serving

Summary

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.
Alexander Amari 0 Followers

Step by Step

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Step 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.
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Step 2

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

Ingredient

  • table salt
    table salt
    0.25 teaspoons
  • water
    water
    2 tbsps
  • nutmeg
    nutmeg
    0.13 teaspoons
  • golden brown sugar
    golden brown sugar
    3 tbsps 3.5 tbsps
  • hazelnuts
    hazelnuts
    120 grams
  • coconut milk
    coconut milk
    1 can
  • vanilla extract
    vanilla extract
    0.5 teaspoons
  • cinnamon
    cinnamon
    2 teaspoons
  • ginger powder
    ginger powder
    0.13 teaspoons
  • canned pumpkin
    canned pumpkin
    1 can
  • powdered sugar
    powdered sugar
    40 grams
  • coconut oil
    coconut oil
    2.5 tbsps
  • semisweet chocolate chips
    semisweet chocolate chips
    135 milliliters
  • whole wheat flour
    whole wheat flour
    60 grams

Nutrition Facts

View nutrition facts
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