♫ Listening to: Clouds by BØRNS ♫
This recipe will make 48 mini pies (using 2 mini muffin pans)
Pumpkin Tartlet Crust Ingredients:
- 2 ¼ c flour
- ½ t salt
- 2 T evaporated cane juice (or sub any vegan sugar)
- ½ c solid coconut oil
- ½ c ice water
Pumpkin Tartlet Crust Directions:
Combine the flour, salt, and sugar in the food processor and pulse to mix.
Add the coconut oil and process.
Drizzle the ice water in slowly while processing.
Remove half of the dough, and roll it on a floured surface as thin as possible without it breaking.
Cut the dough into circles, flowers, or whatever shape cutter you have (I used a scalloped circle).
Coat the insides of the mini muffin pan cubbies with coconut oil (or any cooking oil).
Place the dough circles into the mini muffin pan cubbies, pressing them down into the holes slightly.
Chill the muffin pan until you’re ready to prebake it.
Prebake the crusts for 10 minutes at 350° once the filling is ready.
Pumpkin Tartlet Filling Ingredients:
- ½ - ⅔ c sucanat (or sub any vegan sweetener)
- 1 ½ c organic soymilk (or sub any nondairy milk)
- 5 T organic cornstarch
- 1 can pumpkin
- ½ T vanilla
- ¼ t nutmeg
- 1 t cinnamon
- ½ t ginger
- ⅛ t cloves
- ¼ t salt
Pumpkin Tartlet Filling Directions:
Preheat the oven to 350°.
Whisk the soymilk, cornstarch, and sucanat together in a small-medium-sized saucepan.
Heat the saucepan over low-medium heat, whisking continuously until thick.
Remove the saucepan from heat and add the pumpkin puree, vanilla, and spices.
Set the mixture aside to cool while you prebake the pie crusts.
Spoon or pipe the filling into the prebaked pie crusts, being careful not to overfill.
Bake the mini pies for 10 minutes on 350°.
Cool the pies on cooling racks on the counter.
Chill the pies in the fridge overnight.
Serve with coconut whipped cream (recipe here).