Mini Pumpkin Pies with Oat Crust (Vegan Option)
Creamy pumpkin mini pies baked in an easy oat–almond crust with a vegan option, perfect for Thanksgiving or make-ahead desserts.
Ingredients
For the crust
- 1 cup rolled oats certified GF
- 1/2 cup almond flour
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil or dairy-free butter
- Pinch sea salt
For the filling
- 3/4 cup pumpkin purée
- 1/4 cup full-fat coconut milk from a can
- 1/4 cup maple syrup
- 1 tbsp arrowroot starch or cornstarch
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin tin or use silicone liners.
- In a food processor, pulse oats into a rough flour. Add almond flour, maple, melted oil, and salt. Pulse until crumbly but moist.
- Press about 1.5 tbsp into each muffin cup. Use the back of a spoon to flatten and form little crusts.
- In a bowl, whisk together pumpkin, coconut milk, maple, starch, vanilla, spice, and salt until smooth.
- Pour about 2 tbsp filling into each crust.
- Bake 20–25 minutes, until the centers look just set and the crust edges are golden.
- Cool completely, then refrigerate at least 2 hours (or overnight) to firm up.
Notes
Rachel’s Tip: These are totally freezer-friendly. Freeze flat in a tray, then transfer to a bag.