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

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesTotal time: 35 minutesServings:12 servings

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

Instructions

1. 
   

   Preheat oven to 350ºF. Line a cupcake pan with cupcake liners.

2. 
   

   Place pumpkin, coconut sugar, 2 1/2 tsp pumpkin pie spice, and bananas in a blender or food processor.

3. 
   

   Blend ingredients until fully combined.

4. 
   

   Distribute batter evenly into cupcake pan. Place into oven and bake for 30 minutes. Remove from oven and let cool.

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.

6. 
   

   Top mini pies with coconut topping and enjoy!

Now you can enjoy a pumpkin treat almost entirely guilt-free. These personal pies are extremely addictive, though… You’ve been forewarned.

• Cake
• Candy
• Chocolate
• Cookie
• Cream
• Dessert
• Pastry
• Sweet