Mini Vegan and Gluten-Free Pumpkin Pies - Date Sweetened

Step 1

For the crust : Add the dates to a food processor and process until the dates break down into a soft doughy mixture. Then add in the oat flour, almond flour, salt, and cinnamon, and the flax egg and process until the mixture becomes a crumbly mix.

Step 2

Check by pressing the mixture to see if it sticks to each other or not. If not, then add in a few drops of water or if you are okay with using oil, then add in a few drops of oil and process again until the mixture makes fat crumbs and easily sticks together when pressed.

Step 3

Transfer this mixture to your greased mini tart or pie pans and press well evenly. Then put the pie crust to bake at 350 degrees Fahrenheit(180c)  for 10 minutes.

Step 4

Make the pumpkin pie filling : Soak the cashews and dates in hot water if you haven't soaked them already for at least 15 minutes. Then drain and add to a blender. Add the rest of the ingredients and process until the cashews and dates are evenly blended up and mixed into the pumpkin puree mixture.

Step 5

You can add in a few teaspoons more non-dairy milk if the mixture is not blending well. Taste and adjust sweetness if desired with some cane sugar or 1-2 more dates. The mix will get sweeter on baking, so let it be less sweet.

Step 6

Remove the crust from the oven then add pumpkin pie filling in all of the pies and even it out. Then put them back in the oven to bake.

Step 7

Check at 25 minutes if the center is set non-jiggly otherwise you can bake for another 5 minutes. Then remove the pans from the oven.

Step 8

Let cool completely, chill for atleast an hour and then top with your favorite whipped coconut cream or a vegan vanilla ice cream topping and serve. Store refrigerated for upto 3 days. Or freeze.