almond, almonds, cake, cake filling, dessert, food, food photography, Halloween, healthy food, lego, mini pumpkin pies, pie, playful, pumpkin, pumpkin pie, pumpkin pudding, raw, recipes, vegan, vegetarian, vita-mix
Make it small. I like small sized food. Small cookies = more cookies. Small cupcakes = more cupcakes.
Small pies = more pies!!!
And you have a whole pie to yourself… I think that’s great. Plus it’s no bake, so these pies are not only really cute, but also fast and easy to make. Could you ask for anything more?
Oh, and by the way… I think pumpkins are the only reason why fall has a right to exist at all. (You have to know that I don’t really like any season but summer. And yes, I know, I live in a very bad spot concerning my weather preference…).
Come on, they are cute!
The filling is rather a pumpkin pudding, or a pumpkin cream. But it’s one of the most delicious thing I had lately. If you add some corn starch, you could even use this cream as a filling for baked pumpkin pie.
For the crust: It’s raw crust, made from dried fruit, nuts and oats. You could actually use any kind of nut and dried fruits like dates, figs, apricots… I just used what I happened to have in the house. Feel free to use whatever you have on hand!
Mini Pumpkin Pies
- 100g (1/2 cup) raisins
- 80g (1/2 cup) almonds
- 50g (1/2 cup) rolled oats
- 200g (one can) pumpkin puree
- 3-4 Tbsp Maple Syrup
- 175g (6 oz or half a package) silken firm tofu
- additional sweetener to taste
- 1 tsp cinnamon
- 1/4 tsp ginger and cardamon
- dash of salt, nutmeg and cloves
For the crust, combine the raisins, almonds rolled outs and a dash of cinnamon in your food processor (or vita-mix like blender). Press the dough into silicon muffin pans are into tartlet pans. It should look like this:
For the filling, mix pumpkin puree, tofu, maple syrup and spices in your food processor or blender (I used homemade pumpkin puree, but it won’t make a big difference). Taste test and add more sweetener, if you like.
Fill the pumpkin cream into the crust and you’re ready to enjoy miniature pumpkin pies!
Spider, pink flower, bat. Nothing wrong here!
Trick or treat…
Great, “This is Halloween” is stuck in my head right now! I guess I will have to watch the movie some time soon… eating mini pumpkin pies and thinking of other Halloween food.
Do you go to a Halloween Party and will you dress up?
Ben Blue said:
What a great vegan pumpkin pie recipe! I’ll be uploading mine, too. ‘Tis the season ;)
Playful and Hungry said:
I could eat pumpkin every day right now ;)
They ARE cute! I bet they are yummy too.
Hannah (BitterSweet) said:
That pumpkin filling is something else! It looks so rich and creamy, like a silky mousse. I’d love to try stacking it in a parfait glass with sugar and spice pumpkin seeds, gingerbread cake, caramel sauce… Oh man, now I have to try this!
Playful and Hungry said:
Thanks! I really love that filling, I can eat it straight with the spoon! ;)
You can also throw in a hand of cashews to make it even more (!) buttery and creamy.
Your idea sounds really yummy, too… go ahead and try it… Looking forward to your beautiful pictures!
Thank you for sharing this, for a non baker like this recipe is surely will works well. Love your Halloween decoration.
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Waw! These mimi pumpkins tofu pies look so good so tempting, so deliciously looking too!
Fun pics too!
Mmm no bake AND personal sized? Love!
I miss pumpkin pie. I’ll be giving this a try. Thank you for visiting my blog Our Little Family Adventure and liking my post on homrmade oumpkin puree. Please come back and visit soon.
Raney @ Raney Days said:
These are just the cutest things ever!
Rose Taylor said:
These are just adorable! Quick and easy. I might make these for thanksgiving :)
Erin @ Texanerin Baking said:
Hahaha. Your page is amazing! Love the whole concept. :)
And these look great! Love how healthy and simple they are. Oh, and they are cute!
OH these are adorable, have been loving your whole blog…. so cute! x
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