Friends, I have very important news:
1. I perfected COCONUT OIL pie crust!
2. I made pumpkin pie into MINIS.
3. It’s almost Thanksgiving.
In case you haven’t seen my resource page on how to make Coconut Oil Pie Crust, go there first for all my tips, methods, and step-by-step photos. Otherwise, proceed.
This recipe is simple, requiring 10 ingredients and easy-to-master methods!
Plus, there’s no specialty equipment involved – just a muffin tin, blender (or food processor or whisk), rolling pin, and pastry cutter (or fork).
I wanted to keep this recipe approachable so everyone could join the fun.
Can I tell you how excited I am that I figured out coconut oil pie crust? I tried several methods without success, all requiring to chill or freeze the coconut oil before adding to the crust. But it always made the dough rock hard, which resulted in a crust that was difficult to form and cracked. Oy!
But, in a moment of despair, I finally discovered you can just use coconut oil right out of the jar for a perfectly-flaky, easy-to-work-with crust that doesn’t taste like coconut in the final product! Three cheers for this happy kitchen accident.
Once your mini crusts are formed, simply blend your filling ingredients, pour into your tins, and bake!
The real challenge? Waiting for them to cool. But trust me! It’s worth your patience. Make your coconut whipped cream to pass the time.
These pies are PERFECT. They’re:
Make these for Thanksgiving. Make these for fall parties. Make these for no reason at all, other than the fact that it’s November, the leaves are turning, and pumpkin pie is the best.
If you try this recipe, let us know how it goes! I love seeing your comments, ratings, and of course, your photos on Instagram with the hashtag #minimalistbaker. Cheers and happy baking, friends!
Mini Vegan Pumpkin Pies
- 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield ~2 3/4 cups puree)
- 1/4 cup Grade A maple syrup
- 1/4 cup dark or light muscovado sugar (or sub organic brown sugar or coconut sugar)
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil or melted coconut oil
- 2 1/2 Tbsp cornstarch or arrowroot starch
- 1 3/4 tsp pumpkin pie spice*
- 1/4 tsp sea salt
- 2 cups unbleached all-purpose flour
- 1/2 tsp sea salt
- 2/3 cup coconut oil (scoopable- not liquid* // or, use this crust instead)
- 3-6 Tbsp ice cold water
- Preheat oven to 350 degrees F (174 C), and see notes about coconut oil before starting.
- Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust flavor as needed (it shouldn’t need anything). Set aside.
- To prepare crust, add flour and salt to a large mixing bowl and whisk to combine.
- Next add coconut oil in spoonfuls (see photo) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand – about 30-45 seconds.
- Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough – about 3-4 Tbsp (as original recipe is written // adjust if altering batch size).
- Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
- Roll out your dough into a circle about 1/4-inch thick, adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow – you’re aiming for 12 (as original recipe is written // adjust if altering batch size), and you should have more than enough dough.
- Dust a large wooden cutting board (or other surface) with flour, and use a spatula to scoop on one circle at a time.
- Lightly flour top of circle, then use your rolling pin to gently roll it out slightly larger and thinner – about 1.5 times its starting size. Be careful not to get it too thin or it will be difficult to work with.
- Use your spatula to lift the crust, then use your hands to drape the crust into your muffin tin, allowing the edges to fold and curl over itself to accommodate its shape (see photo). Use your hands to carefully form the crust into the tins, being careful not to stretch the dough, but rather fold and push it down to meet the tin’s shape.
- Repeat until all tins have been filled and most of the crust is used – reserve any leftover for future pies or other baked goods.
- Pour filling into pie crusts a generous 3/4 full, and use a spoon to level the top. Bake at 350 degrees F (174 C) for 40-50 minutes, or until the crust is light golden brown and the filling appears golden brown and slightly cracked on top.
- Remove from oven and let cool completely before serving – about 2-3 hours. Serve at room temperature, or transfer to a serving platter, loosely cover with plastic wrap, and chill in the refrigerator for 4-6 hours, or overnight. Will keep in the refrigerator for 2-3 days, though best when fresh.
- Serve as is, or with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). These would also be amazing with my Brown Sugar Pecans!
*Make sure your coconut oil is scoopable, not liquid. If it’s too liquidy and pourable, set in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes-1 hour at room temperature. It should be consistently solid, not solid in some parts and liquid in others. This is key to getting the crust texture right. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place.)
*If you want to freeze this recipe, we recommend freezing the pie crust and putting the filling in the fridge – store separately. Then on the day of, bake as instructed.
*Nutrition information is a rough estimate calculated using the entire crust and filling and without additional toppings.
Leave a Comment & Rating!