Grammy's Kitchen · Pumpkin Pie · Mini Vegan Pumpkin Pies
One of 76 pumpkin pie recipes we measured
from minimalistbaker.com
24 cooks on minimalistbaker.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 66% | 0% |
| liquid | 62% | 68% |
| total sugar | 54% | 58% |
| fruit | 177% | 107% |
| egg | 0% | 43% |
| dairy | 34% | 56% |
| thickener | 8% | 0% |
| salt | 2% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 425 g | 2 3/4 cups pumpkin puree ((1 1/2 15-ounce cans yield ~2 3/4 cups puree)) |
| 80 g | 1/4 cup Grade A maple syrup |
| 50 g | 1/4 cup dark or light muscovado sugar ((or sub organic brown sugar or coconut sugar)) |
| 81 g | 1/3 cup unsweetened plain almond milk |
| 14 g | 1 Tbsp olive oil or melted coconut oil |
| 20 g | 2 1/2 Tbsp cornstarch or arrowroot starch |
| 1 3/4 tsp pumpkin pie spice* | |
| 2 g | 1/4 tsp sea salt |
| 240 g | 2 cups unbleached all-purpose flour |
| 3 g | 1/2 tsp sea salt |
| 145 g | 2/3 cup coconut oil |
| 66 g | 3-6 Tbsp ice cold water |
| Coconut Whipped Cream | |
| Brown Sugar Pecans |
Method: 14 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these for Thanksgiving so that my vegan self could enjoy a dessert too and OMG I am obsessed with them. The crust was a bit tricky - I needed to add more water than the recipe called for to get it to really come together and did lots and lots of kneadi” — a cook, 5.0★
“These are so great! I've never made mini pies before and after these, I regret not doing it sooner! These would be perfect to take to a family function. I feel sure no one would even know they're vegan. I made the filling as written but added a tsp of vani” — a cook, 5.0★