Autumn in a pie dish...
When I made these vegan pumpkin pies, my whole house smelled of the most heart-warming autumn scents!
I made these cakes in the evening and when I woke up I could finally cut and taste them. I have to say: best breakfast ever! Haha! We also brought a vegan pumpkin pie to my parents and I was already asked to make them again upcoming holiday season!
2 small pies
Ingredients for the crust:
150 grams of almond flour
40 grams of arrowroot
¼ tsp salt
1 tbs (15 ml) agave syrup
45 ml melted coconut oil
Ingredients for the filling:
200 grams of pumpkin
4 tsp agave syrup
2 tbs brown sugar (30 grams)
200 ml coconut milk
1 tsp pumpkin spices (cookie spices)
½ tsp salt
1 tsp vanilla extract
3 tbs corn flour
2 small pie dishes
Prepare the crust:
Preheat the oven to 180°C/ºC / 390ºF.
Preheat the oven to 180ºC 350ºF. Form a ball with the dough, cut it in half and press each half into a tart or pie dish (also the sides). Prick the bottom and the sides of the pie crust with a fork. Pre-bake for about 10 minutes until golden. Get them out of the oven and set aside.
Prepare the filling:
Peel and chop the pumpkin into cubes, cook, drain and puree.
In a large bowl, combine the pumpkin puree, coconut milk, pumpkin spices, vanilla, syrup, brown sugar, cornflour and salt.
Make the pies:
Pour the filling into the pre-baked pie crust and put them in the oven. Bake for approx 35 minutes.
Remove the pie dishes from the oven and let them cool. Do not remove the cakes from the pie dishes yet! Allow the vegan pumpkin tarts to cool completely and then place in a refrigerator for about 10 hours (cover with some foil).
Serve with some vegan whipped cream and pecans!