What’s better than pumpkin pie? Individual pumpkin pies! Enjoy these vegan pumpkin pies this fall.
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Ingredients
- 15 oz can pureed pumpkin
- 1⁄2 cup coconut milk
- 1 egg
- 1⁄2 cup brown sugar
- 1⁄2 tsp cinnamon
- 1⁄4 tsp salt
- Pinch of nutmeg
- 12 mini pie crusts
Directions
Preheat oven to 350 degrees.
Add pumpkin, coconut milk and egg to a bowl and mix. Add the brown sugar, cinnamon, salt and nutmeg and stir to combine until smooth.
Evenly distribute the mixture into the mini pie crusts (tip – place them on baking sheets to make it easier to move in and out of the oven). Bake until set and toothpick comes out clean, about 1 hour.
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