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mini vegan pumpkin pies

Mini Vegan Pumpkin Pies with Frosted Cranberries

  • 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.


Scale

Ingredients

For the frosted cranberries:

  • ¼ cup + 1 tablespoon sugar, divided
  • ¼ 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
  •  cup maple syrup
  • ½ teaspoon vanilla extract
  •  tablespoons cornstarch or arrowroot powder
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cloves

Instructions


Keywords: vegan holiday dessert, holiday dessert, vegan pumpkin pie