Single Serve Pumpkin Pie

Pumpkin season (if you haven’t noticed) is in full freakin’ swing. I love the smell, that cinnamon-y, fall, spice, crisp fresh air, baked goods kind of smell that’s in the air. We know Thanksgiving is coming, Christmas is around the corner, and it’s that time for all things pumpkin spice and everything nice. 😉

Single Serve Pumpkin Pie is made specially for you pumpkin lovers out there who do not and I repeat do not wish to share. I mean this a limited time season right, so grab your pumpkin lovin’ self and get a spoon (or fork) in. By the way, how do you eat pie, with a spoon or fork? I’m like eh, whatevers available, but some peeps be picky.

Ok so why do I love pumpkin so much? Well in truth, it’s actually really really good for you. Like really good. If you eat pumpkin you know for certain it’s a mood booster, but it goes even beyond that. Pumpkin, pureed, cooked or not, and it’s seeds are super high in fiber and extremely low in calories, say word…word.

It’s also high in vitamin-c, potassium, and protein. What’s really the winner in this is the high content of magnesium. Yes, magnesium. This is such an important nutrient that a lot of people are deficient in. A diet low in magnesium can lead to an increased amount of inflammation in the body. Now, there is normal inflammation which help heal injuries or things like that and it’s important for immune function but when it starts to get into uncontrollable high amounts, then it can lead to other problems like heart disease and even cancer. So get your pumpkin on because it’s nutrients are valuable to almost every function and tissue in the body.

Now that we got the health benefits out of the way and I’m more than sure I had you at pie, we can talk about how I went about making these. It’s fairly simple. I used a ready made, vegan dough that was about 8 to 9″ in diameter and broke it up into 4 pieces. (as seen below)

After I pressed the dough into 4″ mini tart pans, I made my vegan pumpkin pie filling and filled each one with the mixture about 3/4 of the way, just under the pie rim. If you put too much filling, the middle won’t cook through and the crust will turn out doughy and soggy.

Once you have them all ready to go, baking time is only 15 minutes! Yes, I know, a total score. Nothing like warm pumpkin pie. (Ok well, there is apple, warm apple pie is magical too.) Top the Single Serve Pumpkin Pie with Coconut Whip Cream, some vegan shortbread cookie crumbles, and you’ll be well on your way to a highly contagious good mood. Get it, cuz pumpkin enhances mood? LOL 😀

Do I need to tell you this is a must make for the holidays? Naaah, I think I covered that. Be sure to pin it so it’s saved in your cyber world foreves. 🙂

Peep my recipe on how to make Coconut Whipped Cream.

Print Recipe

Yield: 4 servings

Single Serve Pumpkin Pie

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Single Serve Pumpkin Pie, for the true pumpkin lovers who do not wish to share this magical, pumpkin-y dessert. Healthy, high in magnesium, and deliciously creamy and dreamy.

Ingredients:

For the Crust

• Ready made vegan pie dough

The Filling

• 1 - 15oz can of organic pumpkin puree
• 1/4 cup non dairy yogurt, unsweetened
• 1/2 cup almond milk (unsweetened)
• 1/4 cup maple syrup
• 1 tbsp coconut oil
• 1/4 cup coconut sugar
• 2 tbsp cornstarch
• 1 1/2 tbsp pumpkin pie spice
• pinch of salt

Toppings

• Coconut Whip Cream
• Vegan Shortbread Cookie Crumbles or Sweet Biscuits

Directions:

1. Preheat oven to 350F. and spray 4-4"" tart pans with non stick cooking spray.
2. Cut dough into 4 quadrants. Press each piece to the mold the tart pans, coming up the sides. Set aside.
3. To make the filling, place all pie filling ingredients into a large bowl.
4. Using a hand mixer, mix until completely smooth and creamy. Adjust spice as needed.
5. Pour contents evenly into prepared tart pans, filling them up about 3/4 the way, right under the pie rim.
6. There will be left over pie filling so feel free to make more.
7. Place in the oven and bake for 15 minutes or until middle is firm. Depending on your oven you may need an extra 5 minutes.
8. Once cooked, remove from oven and let cool in pans for 15 minutes. You can top with coconut whip cream, crumbles and serve immediately, while warm, or you can place them in the fridge to set further and serve later.
9. For the Shortbread cookie crumble, take some vegan shortbread cookies put them in a food processor and pulse them up until they become crumbs (hence the name). Add a drizzle of maple syrup, optional but highly recommended.
10. These keep well in the fridge, in an air tight container for up to 4 days. Enjoy!

If serving while warm the coconut whip cream will melt on top. So I suggest if serving with whip cream of any kind to wait at least till it gets to room temperature or chill it in the fridge for half hour.