Recipe
Personal Vegan Pumpkin Pies for When You Don't Want to Share
It's finally fall, and pumpkin-flavored everything is taking over the world one PSL at a time. The problem with so many of these pumpkin-spiced treats? They're filled with sugar, butter, and unnecessary additives. In an effort to delay packing on that inevitable winter weight, we set out to find a healthier, gluten-free, vegan dessert. Next time you're craving pumpkin pie, try out this easy blender recipe you can whip up in no time.
Vegan Pumpkin Pies
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Servings: 12
Ingredients
- 2 cups pumpkin puree
- 2 ripe bananas
- 1/3 cup coconut sugar
- 3 tsp pumpkin pie spice divided
- 1/4 tsp salt
- 1 can chilled full-fat coconut milk
- 2 Tbsp maple syrup
- 1 tsp vanilla
Meredith Davin
Step 1
Preheat oven to 350ºF. Line a cupcake pan with cupcake liners.
Meredith Davin
Step 2
Place pumpkin, coconut sugar, 2 1/2 tsp pumpkin pie spice, and bananas in a blender or food processor.
Meredith Davin
Step 3
Blend ingredients until fully combined.
Meredith Davin
Step 4
Distribute batter evenly into cupcake pan. Place into oven and bake for 30 minutes. Remove from oven and let cool.
Kaley Thornton
Step 5
Open chilled coconut milk and scoop the coconut cream into a medium mixing bowl. Add vanilla, maple syrup, and 1/2 tsp pumpkin pie spice. Using a hand mixer or whisk, beat until creamy.
Meredith Davin
Step 6
Top mini pies with coconut topping and enjoy!
Meredith Davin
Now you can enjoy a pumpkin treat almost entirely guilt-free. These personal pies are extremely addictive, though... You've been forewarned.