Vegan Mini Pumpkin Pie Bites
Mini pumpkin pie bites made with a raw date crust.
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
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