When you serve these amazing mini vegan pumpkin pie tarts, they will be gone instantly! They are so yummy and you can have more then one!!! At our restaurant we make our vegan tart shells first (can be used for many delicious fillings by the way) and the vegan pumpkin filling with our own home made pumpkin pie spices. Served as a sweet snack with coffee and/or tea.
MINI VEGAN PUMPKIN PIE TARTS
Prep time: 20 minutes for the crust - for the filling 10 minutes - Cook time: 6 and 60 minutes Total time: 1 1/2 hour - Serves: 1 medium pumpkin pie
First make the the small tart shells using the vegan crust recipe. The trick is to use a muffin pan or cupcake pan upside down. Click here for the recipe.
While your tart shells are baking you can start with the pumpkin pie filling.
INGREDIENTS for the filling
425 grams pumpkin puree
3/4 cup of coconut milk
3/4 cup of sugar
1/4 cup of cornstarch
1 teaspoon vanilla
1/4 cup of honey
3 teaspoons of pumpkin spice
1/2 teaspoon salt
a pre-baked pie crust
EQUIPMENT
Pie pan
Big spoon
Big bowl for mixing
Hand blender
PREPARATION
Make your vegan pie crust mini tarts
Dice the pumpkin, steam the pumpkin and use a hand blender to puree
Make your own coconut milk
Make your own pumpkin spice
Preheat the oven to 180° Celsius
METHOD
Mix all the ingredient and blend them, using the hand blender
Pour the mix in the pre-baked pie mini tart crusts and smooth it out
Bake for 60 minutes
Let it cool down for ca, 4 hours in the fridge before serving
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!