Single Serving Personal Pumpkin Pie
The perfect sweet and simple miniature vegan pumpkin pie for one. This recipe is perfect for any time you’re in the mood for a single slice of pie. I know you will absolutely love it!
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Single Serving Personal Pumpkin Pie
Good morning everyone! I hope you all had a wonderful Thanksgiving. I personally have always enjoyed the Thanksgiving holiday. It is a day that really makes you stop and reflect on all the wonderful people you have in your life. With the hustle and bustle of daily life, it can be really easy to forget just how incredible the gift of life truly is. So, Thanksgiving is the perfect time to come together with family and friends to cook and enjoy a delicious feast.
This Thanksgiving, I had the privilege of enjoying tasty vegan food with my loved ones. I also ran the turkey trot this year! I ran it as a tempo workout because I’m just starting to get back into training after a long collegiate cross-country season. My official time was 18:19, so it was a solid tempo effort.
Now, let’s talk a bit about what my family’s Thanksgiving spread looked like this year. Just for context, my entire immediate family is vegan. This includes myself, both my sisters, and my parents. So, we made all vegan dishes. We enjoyed sweet potatoes, rolls, mashed potatoes, green beans, vegan chocolate silk pie, and of course, pumpkin pie. Pumpkin pie has always been one of my favorite Thanksgiving dishes, especially topped with vegan whipped cream or vegan vanilla ice cream.
I know some people like their pumpkin pie warm, but I actually prefer mine chilled. Does anyone else feel the same way? And although I do get my Thanksgiving pumpkin pie fix each and every year, sometimes that just isn’t enough. So, I decided to take it upon myself to make a miniature pumpkin pie recipe. That way, I can make some fresh pumpkin pie whenever I’m in the mood for a slice. Now, let’s take a look at the list of ingredients you will need to make this simple and delicious vegan pumpkin pie.
Single Serving Personal Pumpkin Pie – Ingredients
- Bread Flour – The first essential ingredient you will need for this recipe is the bread flour. It is one of the main dry base ingredients.
- Ground Flaxseed – The next ingredient you will need to make this personal vegan pumpkin pie is the ground flaxseed. The ground flaxseed acts as a binding agent to help the mixture come together to create the perfect pumpkin pie consistency.
- Cinnamon – The cinnamon adds some spice to this pumpkin pie recipe.
- Pumpkin Pie Spice – The pumpkin pie spice adds pumpkin flavor to this recipe. It is an essential ingredient that you definitely do not want to forget.
- Baking Powder – The baking powder acts as a key leavening agent for this recipe. It helps ensure that the pie rises properly and achieves a lighter texture.
- Canned Pumpkin – The canned pumpkin adds color and a ton of pumpkin flavor to this pie recipe. It also adds moisture to the pie.
- Nut Milk – The nut milk adds richness and creaminess to this pumpkin pie recipe. You can use whichever kind you prefer or have on hand. I chose unsweetened vanilla almond milk.
- Pure Maple Syrup – The pure maple syrup adds moisture and sweetness to this mini vegan pumpkin pie recipe. It also helps bind everything together. It compliments the pumpkin flavor very nicely.
- Pure Vanilla Extract – The pure vanilla extract helps amplify all of the other flavors present in this recipe. A little bit goes a long way.
- Vegan Whipped Cream – This is an optional topping that I highly recommend. Vegan whipped cream compliments pumpkin pie amazingly well. I used an almond milk vegan whipped cream that comes in a can, but you could also use oat or coconut milk vegan whipped cream if you prefer.
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Personal Pumpkin Pie
Ingredients
- 1 tbsp bread flour
- 1/2 tsp ground flaxseed
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 cup canned pumpkin
- 1 1/2 tbsp nut milk
- 1/2 tbsp pure maple syrup
- 1/4 tsp pure vanilla extract
- vegan whipped cream (for topping)
Instructions
- Preheat the oven to 375° F.
- Mix together the bread flour, ground flaxseed, cinnamon, pumpkin pie spice, and baking powder in a small bowl.
- Make a well in the center of the bowl, then add the canned pumpkin, nut milk, maple syrup, and vanilla extract.
- Mix the wet ingredients to combine, then slowly mix the wet ingredients into the dry to form a smooth pie filling.
- Lightly grease a mini pie pan.
- Pour the pumpkin pie filling into the pan and smooth it out.
- Bake the pie for about 20 minutes, or until a toothpick inserted comes out mostly clean. The pie will set as it cools.
- Let the pie cool for a bit. (If you prefer your pumpkin pie cold, you can refrigerate it for about an hour before you eat it).
- Top the pie off with some vegan whipped cream
- Dig in and enjoy!
Notes
I hope you all enjoy this easy and delicious vegan miniature pumpkin pie. This is the perfect treat to make when you’re craving a single slice of pumpkin pie. You can enjoy this pie warm or cold. As I mentioned previously, I like to chill my pumpkin pie before eating it. I always serve mine up with a cold glass of almond milk and some vegan whipped cream or vegan vanilla ice cream as well. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
