Personal Pumpkin Pie
The perfect sweet and simple miniature vegan pumpkin pie for one.
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
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