Mini Maple Pumpkin Pies
Ingredients
- 32 oz organic pumpkin puree
- 1 1/2 tbsp coconut oil (melted)
- 1/2 cup maple syrup
- 1/3 cup brown sugar (or sub coconut sugar)
- 2 1/4 tsp pumpkin pie spice mix
- 1/2 cup Pacific Foods Coconut Unsweetened Plant-Based Beverage
- 3 tbsp cornstarch
- 1/3 tsp salt
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup coconut oil at room temperature
- 5-8 tbsp ice cold water
- serve with dairy-free whipped cream (optional)
Instructions
Step 1
Preheat oven to 350° F.Step 2
Whisk together all filling ingredients until thoroughly combined, set aside.Step 3
In a medium mixing bowl, combine coconut oil, flour and salt. With a pastry cutter or two knives, cut into the mixture until it resembles small pebbles. Note: coconut oil shouldn’t be at all melted, rather scoopable and room temperature.Step 4
Add in ice cold water, one tablespoon at a time, stirring in between until crust comes together; don’t add more water than needed to create a dough ball.Step 5
With a rolling pin, roll crust out carefully. Cut dough into 16-18 round disks using a jar or glass with a 1-inch top. Roll out disks again until large enough to fit inside muffin tins.Step 6
Place pastry disks into each muffin tin, then spoon pumpkin filling into each one.Step 7
Bake for 30 - 45 minutes, until crust begins to brown and filling hardens. Let cool for at least 20 minutes before serving.
