99 reviews

Mini Dairy-Free Pumpkin Pies

Time: 1 hours 35 minutes

Enjoy our delicious Mini Dairy-Free Pumpkin Pies, packed with amazing flavor! Each serving contains 460 calories, 22g of fat, 60g of carbohydrates, 6g of protein—making it a perfect choice for an OATSOME recipe.

Nutrition info:

Calories: 460

Fat: 22g

Carbs: 60g

Protein: 6g

Ingredients

Servings: 1

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Crust:
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1 1/2 cups all-purpose flour (plus more for work surface)
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1 Tbsp coconut palm sugar
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1/2 tsp kosher salt
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1/2 cup virgin coconut oil (solid at room temp)
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4-5 Tbsp ice-cold water
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Filling:
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1 can pumpkin pie filling
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2 eggs
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8 oz non - dairy whipped cream, for serving (optional)
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2/3 cup Oatsome Barista Organic Oat Milk

Instructions

1. Combine flour, sugar, and salt in a food processor. Pulse until well blended.
2. Add solid coconut oil and continue pulsing until coconut oil is incorporated into the dough and you have a crumbly mixture.
3. While pulsing continually, add ice water, 3-4 TBSP at a time, and process until dough clumps together.
4. Transfer to your work surface. Pat dough together. Shape into a flat disk. Wrap in plastic wrap; let stand at room temperature for 30 minutes.
5. Preheat oven to 425 degrees.
6. Roll dough into a circle about 2” larger than your pie dish.
7. Refrigerate dough in a pie dish for 20 minutes.
8. Remove the dough from the fridge and pierce the bottom and sides of the dough with a fork to prevent air pockets while baking.
9. Bake for 12-15 minutes or until done.
10. Let cool before filling
11. Mix filling, eggs, and Oatsome Barista in a small bowl.
12. Pour mixture into pie shell and bake at 375 degrees for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes.
13. Transfer to a wire rack and let cool.
14. Serve with whipped topping, if desired, or transfer to a refrigerator until ready to serve.
15. Enjoy your Mini Dairy-Free Pumpkin Pies!