Desserts · Vegan

Mini Vegan Pumpkin Pies

Name: Mini Vegan Pumpkin Pies
Prep time: 20 min
Cook time: 40 min
Total time: 210 min
Yield: 6 pieces
Ingredients: 1 roll ready-made vegan pie crust dough; 1 1/3 cups (325 g) pumpkin purée; 1/4 cup (50 g) brown sugar; 3 tbsp coconut milk; 1/2 tbsp coconut oil, melted; 1 tbsp cornstarch; 1 1/2 tsp pumpkin pie spice; 1/4 tsp salt

Individual pumpkin pies made without eggs or dairy: the filling is set with cornstarch and enriched with coconut milk and coconut oil. The SuperSonic Chopper Extra blends it smooth in a few pulls, and the Silicone Muffin Mould shapes the pastry cases and releases them cleanly once cold.

In brief Mini Vegan Pumpkin Pies is a desserts recipe cooked in the Tupperware Silicone mould. It takes 210 minutes in total and serves 6 pieces.

Total time: 210 min
Prep: 20 min
Cook: 40 min
Rest: 150 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware SuperSonic Chopper

Method

Heat the oven to 350 °F (180 °C).
Line the cavities of the Tupperware Silicone Muffin Mould with the pie dough, pressing it firmly against the bottom and sides. Keep the mould in the fridge while you make the filling.
Put the pumpkin purée, brown sugar, coconut milk, coconut oil, cornstarch, spice and salt in the base of the Tupperware SuperSonic Chopper Extra fitted with the blade. Put the cover on and pull the cord until the mixture is smooth.
Spoon the filling into the pastry cases, tap the mould gently to level it and set it on a metal baking sheet.
Bake for 40 minutes, until the filling is firm and the pastry golden. Let the pies cool completely in the mould before unmoulding, then refrigerate for at least 2 hours and serve cold.