Vegan Mini Pumpkin Pie Bites
Mini pumpkin pie bites made with a raw date crust. These little pumpkin pies are completely vegan and gluten free friendly. They are the perfect treat to bring to parties and gatherings.
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Vegan Mini Pumpkin Pie Bites
Good morning everyone! Today’s recipe is a really exciting fall themed treat. In this post, I am sharing how to make miniature pumpkin pie bites. The crust for these mini pumpkin pies is made out of dates, raisins, and nuts. It is simple, sweet, delicious, and so easy to make. After you make your miniature date and nut crusts, you will make a creamy, sweet, and delicious vegan pumpkin pie filling to go on top of each date crust.
Plus, these miniature pumpkin pies are the perfect little dessert to share with friends and family at parties and gatherings. You could even serve them up for dessert at your family’s Thanksgiving dinner. Now, let’s take a look at some quick things to note for this recipe. Then, we will dive into the list of ingredients you will need to make this vegan mini pumpkin pie bites recipe a smashing success!
What Is Pumpkin Pie Filling Made Of?
Homemade pumpkin pie filling is made out of very similar ingredients as compared to those found in store-bought pumpkin pie filling. The ingredients used in my vegan pumpkin pie filling include canned pumpkin, spices, coconut sugar, pure maple syrup, nut milk, and oat flour to thicken the filling up a bit. Store bought pumpkin filling will contain some of the same spices, sugar, and of course, canned pumpkin.
I prefer to make my own homemade pumpkin pie filling because I can easily ensure that it is vegan, and I can sweeten it with my preferred sweeteners – coconut sugar and pure maple syrup. Also, I like a good amount of spice and pumpkin flavor. Making your pumpkin pie filling at home from scratch will allow you to control the amount of spice that goes into your filling. Plus, I think homemade pumpkin pie filling tastes so much fresher than the store bought kind. If you really wanted to, you could even puree your own pumpkin, although that requires additional time and prep work.
Now that we have covered a few quick things to note for this recipe, let’s dive into the list of ingredients you will need to make these vegan mini pumpkin pie bites.
Vegan Mini Pumpkin Pie Bites – Ingredients
- Dates – The dates are the first essential ingredient you will need for this recipe. Make sure to buy pitted dates or remove the pits before you add them to your food processor. My personal favorite dates are the pitted medjool dates. If your dates are not super soft, I recommend soaking them in warm water for about five minutes before you try to make the crust. This will make the blending process much easier.
- Walnuts – The walnuts are the second essential ingredient that you will need to make the delicious raw date crust for these mini pumpkin pie bites.
- Raisins – The raisins add sweetness and stickiness to the pumpkin pie crust.
- Oat Flour – The oat flour is the first ingredient you will need to make the pumpkin pie filling. It helps everything come together nicely to form a smooth and cohesive mixture.
- Coconut Sugar – The coconut sugar adds sweetness to the pumpkin pie filling mixture.
- Baking Powder – The baking powder helps these mini pumpkin pie bites rise.
- Cinnamon – The cinnamon adds a ton of spice and flavor to the pumpkin pie filling.
- Pumpkin Pie Spice – The pumpkin pie spice adds a ton of pumpkin flavor to the pumpkin filling. It is a necessary ingredient that you definitely do not want to forget.
- Canned Pumpkin – The canned pumpkin forms the bulk of the pumpkin pie filling. It adds color and flavor to this recipe.
- Pure Maple Syrup – The pure maple syrup helps the filling come together. It also adds a ton of flavor and dimension to the pumpkin pie filling.
- Nut Milk – The nut milk adds creaminess to the pumpkin pie filling. A little bit goes a long way. I used unsweetened vanilla almond milk, but you can use whichever kind you prefer or have on hand.
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Vegan Mini Pumpkin Pie Bites
Ingredients
Crust Ingredients
- 6 medium pitted dates
- 1 tbsp raisins
- 1/4 cup walnut pieces (finely chopped)
Filling Ingredients
- 3 tbsp oat flour
- 1 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 tbsp pure maple syrup
- 3/4 cup canned pumpkin
- 1 tbsp nut milk (I used unsweetened vanilla almond milk)
Instructions
- Preheat the oven to 400° F.
- Add the walnut pieces, dates, and raisins to a high speed food processor.
- Process until a sticky date crust forms.
- Press the date crust mixture into ten cavities of a lined and greased mini cupcake pan.
- Add the oat flour, coconut sugar, baking powder, cinnamon, and pumpkin pie spice to a large mixing bowl.
- Mix all dry ingredients well to combine.
- Make a well in the center of the bowl and add the canned pumpkin, pure maple syrup, and nut milk.
- Mix again to form a smooth pumpkin pie filling.
- Evenly distribute the pumpkin pie filling on top of the ten mini pumpkin pie crusts.
- Pop the mini pumpkin pies in the oven to bake for about 15 – 20 minutes, or until a toothpick inserted comes out mostly clean.
- Let the mini pumpkin pies cool completely before removing them from the pan.
- Dig in and enjoy!
Notes
I hope you all enjoy this simple and delicious fall themed treat. These mini vegan pumpkin pies are the perfect dessert to bring to parties and gatherings. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
