Desserts/ Vegan

Mini Raw Vegan Pumpkin Pies (vegan)

Thanksgiving is almost here!

Are you prepared for the national day of gluttony, family and friends, and giving thanks? The average American consumes a whopping 4,000 calories on Thanksgiving day. That’s DOUBLE what most people need in an entire day! Switch out some dishes this year with healthier options to feel a little lighter this Thanksgiving. These mini raw vegan pumpkin pies are made with healthy fats, natural sugar, and are completely dairy-free.

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Other tips for a lighter Thanksgiving:

  • Swap out sweet potato pie for simple roasted sweet potatoes (saves on excess added fat from marshmallows and nuts)
  • Use plain greek yogurt instead of sour cream in dips, mashed potatoes, etc.
  • Eat white meat turkey and take the skin off.
  • Enjoy a family walk during the day to help with digestion and to get a little movement in.
  • Pick one or two favorite desserts to enjoy a few bites of rather than eating a bite of everything.
  • Skip the white rolls and fill up on healthier carbs – potatoes, corn, beans, etc.
  • Get as many veggies in as you can, but also enjoy some of the good stuff!
  • Don’t skip meals – eat normally to keep your metabolism going and to avoid binging and fasting cycles
  • Focus on the true meaning of the holiday – giving thanks, surrounding yourself with loved ones, and relaxing. 🙂 One day of eating a little bit more than normal (and a bit unhealthier) won’t make or break you!

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Mini Raw Vegan Pumpkin Pies (v)


  • Author: Caroline Waters
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8 tarts 1x

Description

These mini pumpkin pies are the perfect lighter holiday fare. Treat your family this Thanksgiving to these no-bake, super easy, gluten and dairy-free treats. Super delicious and much healthier than your average pumpkin pie!


Scale

Ingredients

  • CRUST:
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/4 cup Decadent Blend Caramel Flavor Chia/Flax/Maca/Cacao Blend
  • 1 TBSP coconut oil, melted
  • 1 tsp vanilla extract
  • 4 TBSP Pure Maple Syrup (I used Sugar-Free Maple Syrup)
  • FILLING:
  • 1 cup organic pumpkin puree
  • dash vanilla extract
  • dash sea salt
  • dash pumpkin pie spice
  • dash cinnamon
  • 1/4 cup non-dairy milk (Ripple is a great option)
  • 2 TBSP maple syrup
  • 1 TBSP raw coconut butter
  • 3 TBSP cornstarch

Instructions

  1. Blend all crust ingredients in a high powered food processor until smooth.
  2. Spray muffin tin with non-stick spray and line muffin tins with crust batter to form pie crust.
  3. Place filled muffin tin in freezer to set.
  4. Clean food processor and blend together filling ingredients in food processor until smooth.
  5. Fill set crusts with filling to the top.
  6. Top with 1 walnut piece and an extra sprinkle of pumpkin pie spice or cinnamon.
  7. Place in freezer for a few hours to set, then transfer to fridge.
  8. Enjoy!

  • Category: Dessert

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These mini pumpkin pies are so delicious and absolutely creamy. Use a spoon to spoon out the filling and then eat the cookie outside last 🙂13-1-of-1The crust tastes similar to a Larabar, filled with healthy nuts and caramel-y dates.16-1-of-114-1-of-1

Shock your guests this year with these amazing tasting HEALTHIER pumpkin pies!! (No need to tell them they are vegan and gluten free….they wont even notice!)

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