Dairy-Free Pumpkin Pies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Crust
1 cup almond flour
1 cup oat flour
1/4 cup tapioca flour
1/4 cup brown rice flour
1/3 cup + 3 tablespoons maple syrup
1/8 cup + 1 tablespoon coconut oil
1/8 cup + 1 tablespoon olive oil
2 teaspoons vanilla
1/2 teaspoon salt
Filling
1 cup full fat coconut milk
2 tablespoons cornstarch or arrowroot
3 eggs
15 oz. can pumpkin puree
1 cup coconut sugar
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Top
vegan whipping cream
grated ginger
Makes 24 pies

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Instructions

1. Crust: Preheat oven to 350ºF/180ºC. Using coconut or olive oil, grease two 12 cup cupcake tins liberally (24 total).
2. In a medium sized bowl combine almond, oat, tapioca, and brown rice flours. Into the center of the flour mixture add maple syrup, melted coconut oil, olive oil, vanilla and salt. Mix well to combine.
3. Pinch off 1 and 1/2 tablespoons of dough and press evenly into the oiled cupcake tins to form 24 baby pie crusts. Prebake the crusts 6 to 8 minutes. Set aside while you make filling.
4. Filling: Warm the coconut milk. Add to the warmed milk 2 tablespoons cornstarch or arrowroot to thicken. Stir well, set aside to cool.
5. In a medium bowl beat eggs, pumpkin puree, coconut sugar, cooled milk, vanilla and salt until smooth. Stir in pie spices to finish your filling.
6. Pour the filling over still hot, freshly baked crusts. Fill each cupcake tin to the very top. These cakes do not rise much. Bake 22 minutes until pies are set.
7. When ready to serve, top with fresh, vegan whipping cream and freshly grated ginger. 

Photos by Brian Byllesby

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