Vegan Pumpkin Pie Bites
Ingredients
Dough
- 1/4 cup butter (or 1 stick)
- 1 1/4 cups all-purpose flour
- 1 teaspoon coconut sugar
- 1/2 teaspoon sea salt
- 4-6 tablespoons ice water
Filling
- 2 1/2 cups pumpkin purée
- 1/3 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon oil (olive, avocado, or coconut)
- 2 tablespoons arrowroot flour or cornstarch
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves)
Preparation
Add the dry ingredients to a food processor and pulse.
Slice a stick of butter that has been frozen for 15 minutes and add it, then pulse.
Add ice water and pulse until a dough ball forms.
Meanwhile, whisk together the filling ingredients.
Preheat the oven to 350 degrees Fahrenheit.
Roll out the dough on a floured surface and cut out rounds using a 2-3 inch cookie cutter or glass.
Grease a mini muffin tin and place the dough rounds in it.
Scoop 1 tablespoon of filling into each dough cup.
Bake for 18 minutes.
Let cool and top with coconut whipped cream right before serving.
