Mini Pumpkin Pie
Treat yourself this fall to a personal vegan and gluten-free pumpkin pie! This recipe is a family favorite from my Grandma, passed down from 3 generations, that I now made vegan! Enjoy this as a small dessert for Thanksgiving or as a mid-week treat! This simple recipe will bring all the flavors of fall right to your kitchen!
PREP TIME - 10 minutes
TOTAL TIME - 1 hour 10 minutes
1 serving
Ingredients
- 1 can coconut milk
- 1 can organic pumpkin
- 3/4 cup brown sugar
- 3/4 cup brown sugar
- 3 tbsp cornstarch
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- a pinch of ginger
- Coconut milk whipped cream
-
1 Pumpkin Chip Love+Chew cookie for the crust
1. Mix all ingredients together and pour into a pie pan.
2. Bake at 425 for 15 minutes and then lower to 350 for 45 minutes.
3. Cool then cut circles to fit on top of the cookie as the crust.
4. Serve with whipped cream and sprinkle cinnamon on top. Use excess pie as “pumpkin pudding”
Enjoy!
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