Mini Vegan Pumpkin Pies, GF
For the crust
For the pumpkin filling
cans of organic pumpkin puree
not pumpkin pie filling
zest of 1 lemon
pumpkin pie spice
arrowroot or cornstarch
Start by preheating the oven to 350° F.
Roast the pecans for approximately 10 minutes, until fragrant and lightly browned and crackled.
Put the crust ingredients(except pecans in a food processor or heavy-duty blender and blend until dough starts to form.
Now process the pecans, but be careful not to blend too long or you will release the oil from the nuts.
Put both the dough and ground pecans in a bowl and mix well.
keep mixing until a sticky dough forms (you could also try mixing with your hands).
If the dough doesn't hold together when pressed between two fingers, add a couple of tablespoons of water until it is wet enough to hold.
Put a small ball of dough into each greased mini muffin form and press down and up the sides as firmly as you can.
Remember that if your dough looks crumbly, it will probably crumble when baked as well so be careful to really press it together!
To prepare the filling...
Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
Fill each mini-muffin holder to the top with the filling mixture.
Bake for 20-30 minutes, until browned at the top and crispy on the outsides of the pie crust.
Let cool completely before serving.
By Active Vegetarian