Vegan Mini Chocolate Pumpkin Pie Recipe

Name: Vegan Mini Chocolate Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hazelnuts or pecans; 1/2 cup whole wheat flour; 3 tablespoons brown sugar; 2 1/2 tablespoons coconut oil melted; 1/4 teaspoon salt; 2 tablespoons cold water; 1 can pumpkin puree unsweetened; 3 1/2 tablespoons brown sugar; 1/3 block silken tofu; 1/2 teaspoon vanilla extract; 1/8 teaspoon ground ginger; 1/8 teaspoon nutmeg; 2 teaspoons cinnamon; 3/4 cup vegan semisweet chocolate chips; coconut cream Whipped; 1 can full fat coconut milk chilled overnight in the fridge; 1/3 cup powdered sugar; 1/2 teaspoon vanilla extract

Servings: persons

1 cup hazelnuts or pecans
1/2 cup whole wheat flour
3 tablespoons brown sugar
2 1/2 tablespoons coconut oil melted
1/4 teaspoon salt
2 tablespoons cold water
1 can pumpkin puree unsweetened
3 1/2 tablespoons brown sugar
1/3 block silken tofu
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup vegan semisweet chocolate chips
coconut cream Whipped
1 can full fat coconut milk chilled overnight in the fridge
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

1
1. Heat oven to 350 degrees F. Line a cupcake or mini tart tray with paper liners.
2
2. In a food processor or a blender, process hazelnuts, flour, sugar, coconut oil, and salt. Add 2 tbsp water and pulse until the dough forms. The texture should be like coarse, wet sand.
3
3. Add about 2 tbsp of crust dough to each of the paper cups. Press and flatten the dough into the cup using the fingers. Bake the crust for 15 minutes.
4
4. In the meantime, blend the filling ingredients together until thoroughly mixed and creamy.
5
5. When the crust is ready, melt the chocolate chips using the double boiler method or simply microwaving for about 1 minute.
6
6. Add about 2 tsp melted chocolate into the center of each mini pie crust and spread it out and up toward the sides.
7
7. Fill the remaining space in each mini pie crust with the pumpkin mixture. Bake in the oven for about 20-24 minutes until the edges are lightly browned. Cool to room temperature, then chill in the fridge for at least 2 hours.
8
8. (optional) top with coconut whipped cream, cocoa powder and cinnamon and serve.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup hazelnuts or pecans, 1/2 cup whole wheat flour, 3 tablespoons brown sugar, 2 1/2 tablespoons coconut oil melted, and more.

Yes, Vegan Mini Chocolate Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Mini Chocolate Pumpkin Pie

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