They can be frozen in an airtight container up to 3 months. Prepare the pumpkin pie filling ahead of time and store in the refrigerator up to 5 days before baking.īaked tarts should be stored in the refrigerator and will be good up to 5 days. To prevent condensation forming on top of the pies in the refrigerator, allow them to cool before refrigerating, store them uncovered or with a paper towel under the plastic wrap to collect any moisture.They will look too light in color before baking, but will bake into that beautiful pumpkin pie color afterwards. Always have good ventilation when using a gas stove.Don't leave food sitting out at room temperature for extended periods.Use oven mitts when baking to prevent burning your hands.Wash hands with soap and water before cooking.Slice and serve with dairy-free whipped topping, if desired. Chill in refrigerator for at least 2 hours, up to overnight. Step by step instructions for making mini vegan pumpkin pies. SOS-free - make this SOS-free by omitting the salt.WFPBNO - make this whole food plant based no oil by using an oil-free tart crust recipe and replacing the sugar with coconut sugar or maple syrup.
#PUMPKIN PIE TARTS RECIPE FREE#
Gluten-free - make this gluten-free by using your favorite mini gluten free tart crusts.Pumpkin pie baked oatmeal - use that can of pumpkin puree, along with plant-based milk, pumpkin pie spice and sugar to make pumpkin pie baked oatmeal all autumn.100 Calorie Crustless Pumpkin Pie Ramekins Recipe Crustless pumpkin pie - omit the crust altogether and pour the filling equally between 6-12 ramekins and bake according to this recipe.Large pumpkin pie - use one deep dish pie crust instead of the mini ones to make a normal-sized pumpkin pie instead.Want to switch it up? Try one of these variations:
Pumpkin puree - instead of canned pumpkin, use homemade pumpkin puree instead.Pumpkin pie spice - use this recipe for homemade pumpkin pie spice using 4 common spices, cinnamon, nutmeg, ginger and cloves instead.Cornstarch - use arrowroot powder instead.Sugar - substitute with maple syrup or coconut sugar for a refined sugar free version.Silken tofu - use firm or extra firm silken tofu by Morinu.Frozen mini tartlet crusts - substitute with your favorite homemade tart short crust recipe or omit the crust altogether for mini crustless pumpkin pies (pour filling into ramekins).Here are some suitable substitutions for the ingredients: You should be able to find this in a typical grocery store, but may need to go to a large grocers that stocks lots of frozen pastry items. Store-bought mini tartlet crusts - look for mini frozen tart crusts that are made with vegetable oil (not butter or lard) for it to be vegan.Cornstarch - used as a substitute for eggs in the pie filling, along with the silken tofu.If you want an even lower sugar version, we've successfully tested this recipe with only ⅓ cup sugar. If you want your pie to taste as sweet as traditional pumpkin pie, then increase the amount of sugar to ⅔ cup. This is a low sugar recipe, so we're using just ½ cup of sugar for the whole pie. Cane sugar - use a granulated cane sugar that is free of bone char.Do not use canned prepared pumpkin pie filling. Pumpkin puree - be sure the only ingredient on the can is: pumpkin.Adds creaminess, protein and reduces fat and cholesterol.
#PUMPKIN PIE TARTS RECIPE HOW TO#
This recipe has been adapted, with specific instructions for how to make them with mini tart pie crusts. These mini pumpkin pies are a miniature version of my easy vegan pumpkin pie recipe. Make these mini pumpkin tarts for vegan afternoon tea parties, baby showers, wedding showers or special family dinners. Make 12 individual single serving mini pies or mini tarts. Creamy, firm and not overly sweet, these mini vegan pumpkin pies are easy to make, delicious and adorable! Our healthy low sugar pumpkin tart filling made with silken tofu requires no coconut, no oil and is dairy-free.
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