Very veganish
Mini Plant-Based Pumpkin Pie Tarts
Make these mini pumpkin tarts for vegan afternoon tea parties, baby showers, wedding showers or special family dinners.
Let’s get started!
We're making a low-fat, low-sugar plant-based pumpkin pie filling for this recipe. It makes 12 single serving mini tartlets.
Ingredients
Thaw mini pie crusts, then poke holes with a fork in all of them.
01
Blind bake the mini pie crusts first. Then, transfer to a rack and let cool completely.
02
Add all filling ingredients to blender or food processor
03
Blend or process until completely smooth, scraping down sides, as needed
04
Pour 1/4 cup of filling into each pre-baked tart shell. Bake until firm and set.
05
Let cool completely on a rack.
06
Full Recipe
Serve with dairy-free whipped cream and hot tea or coffee.
07
Full Recipe
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