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Thursday, November 3, 2016

Recipe!! Vegan Mini Pumpkin Pies

Hey guys! It is finally November!! This is one of my favorite time of the year. This is mostly because of the time I get to spend with my family. Unfortunately, I don't see them as much as I would like to the rest of the year. Today, I want to share with you a delicious recipe that everyone will love! My husband could not tell that these delicious mini pumpkin pies were vegan. This recipe will fit in perfect if you are looking for a way to use those Halloween pumpkins, getting ready to head to a family event or if you just want to make a yummy treat for yourself.

For this recipe, I used a fresh pumpkin that I roasted and pureed (I found a great deal for pumpkins at the market a few weeks ago!) but you could use canned pumpkin also. Also, if you are not Vegan, you can use honey instead of maple syrup!

If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!

~Stella~



Mini Pumpkin Pies Recipe
-1 1/2 cup of pumpkin puree
-1/2 cup flour
-1/4 cup brown sugar
-1 1/2 teaspoon of pumpkin pie spice
-2 cups oatmeal
- 1/2 cup melted vegan butter
-1 teaspoon maple syrup

1. Preheat the oven to 350 degrees Farhinhight
2. Mix together pumpkin, flour, brown sugar and pumpkin pie spice. Set this mixture aside
3. Mix together oatmeal, butter, and maple syrup
4. Take oatmeal mixture and press into muffin tins, make sure it is coming up about 2/3 up the side
5. Spoon pumpkin mixture into the oatmeal cups
6. Bake for 30 minutes


Coconut Cream Topping

- 2 cups of coconut milk
- 1/4 cup of flour
- 2 tablespoons of maple syrup
- 1 teaspoon of cinnamon

1. Bring milk to a light boil on medium heat
2. Whisk in flour, maple syrup, and cinnamon
3. Whisk on heat until mixture thickens
4. Let cool for about 10 minutes
5. Put on top of pumpkin pies
ENJOY!

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