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mini vegan pumpkin pies

Mini Vegan Pumpkin Pies with Frosted Cranberries

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  • Author: Kate Kasbee
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Vegan

Description

These Mini Vegan Pumpkin Pies with Frosted Cranberries are a delicious and beautiful way to serve Thanksgiving dessert as individual portions.


Ingredients

Units Scale

For the frosted cranberries:

  • 1/4 cup + 1 tablespoon sugar, divided
  • 1/4 cup water
  • 1 cup fresh cranberries

For the mini vegan pumpkin pies:

  • Coconut oil cooking spray
  • 2 vegan pie crusts
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 1 15-ounce can pumpkin puree
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons cornstarch or arrowroot powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cloves

Instructions