Mini pies are my jam lately! I’m super excited to try more kinds of pies. I have tons of creative and delicious ideas and I can’t wait to show you the finished product.
Thanksgiving is coming up really quick. These adorable little pies are perfect for dinner parties during the holidays. Plus, nobody will ever know they’re vegan and sugar-free. Never in a million years.
I have some exciting news for you guys. On Instagram, I’m teaming up with Bob’s Red Mill to host a baking mix holiday gift giveaway. Stay tuned for details. You guys are really gonna love the gifts.
These pies are:
Flaky
Sweet
Portable
Adorably bite-sized
Perfect for dinner parties
Mini Vegan Squash Pies
Author: Ella Smith
Recipe type: Desserts
Prep time:
Cook time:
Total time:
Serves: 10 mini pies
These adorable little pies are perfect for dinner parties and superb, despite the fact that they're vegan and sugar-free!
Ingredients
- 1 recipe coconut oil pie crust
- 1¼ cup pureed baked squash (Butternut works best)
- 1½ Tablespoon pure maple syrup
- ¼ cup coconut sugar
- 3 Tablespoons soy milk
- ½ Tablespoon coconut oil, melted
- 1 Tablespoon all-purpose flour
- pinch of salt
Instructions
- Preheat oven o 410 degrees F. and grease a 12 cup muffin tin with olive oil. Set aside.
- Cut squash in half. Scoop out seeds with large spoon.
- Bake halves on baking sheet for 55-50 minutes, or until easily pierced with knife. Remove from oven and let cool for a few minutes.
- Use a fork or spoon to scoop out squash into measuring cup. Mash to bottom and measure 1¼ cup. Move to food processor or Vitamix blender.
- Add remaining filling ingredients to food processor and blend until smooth. (Do not blend any more than necessary.) Set aside.
- Lower oven heat to 350 degrees F.
- Prepare coconut oil pie crust. Roll out dough into roughly ¼ inch thick crust. Cut a 4-inch (in diameter) circle with a very sharp knife. Place in muffin tin (creating a crust cup). Repeat with remaining dough. (This should make 10 mini pies.)
- Scoop filling into each crust, filling nearly to the top.
- Bake 29-32 minutes, or until crust is flaky and filling has cracked. (see photos)
- Cool completely before removing from muffin tin.
- Let them sit out for 1-2 hours before storing.
- To store pies, keep in an airtight container in the refrigerator. Let sit at room temperature at least 10 minutes before eating.
Notes
* For a less healthy version, you can sub brown sugar for coconut sugar.
* I assume you can make pumpkin or sweet potato pies by simply substituting canned pumpkin or pureed baked sweet potato for squash.
* I assume you can make pumpkin or sweet potato pies by simply substituting canned pumpkin or pureed baked sweet potato for squash.
Nutrition Information
Serving size: 1 pie Calories: 262 Fat: 16g Carbohydrates: 28.4 Sugar: 6.5 Sodium: 148.9mg Fiber: 1.1 Protein: 3g Cholesterol: 0mg
