mini vegan pumpkin pies

Ingredients

  • 1 cup original
  • 3 tablespoons corn starch
  • ¼ cup maple syrup
  • 1 cup canned pumpkin puree
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • + 7 more ingredients
    • ¼ teaspoon alspice
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • optional - 2 more teaspoons maple syrup
    • this recipe for
    • crushed pecans for garnish
    • optional-

Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you're not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it'll become more pliable.).

View full recipe at SpringPad

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