No-Bake Mini Vegan Pumpkin Pies are the perfect elegant fall dessert! They are gluten-free, dairy-free, refined sugar free, paleo, vegan and SUPER easy to make!
Boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.
Make the Crust:
Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
Mix coconut oil and cookie crumbs together until well combined.
Drop 1-2 TBS portions of the crust into each well of your mini cheesecake pan. Use your finger to press the crumbs evenly around the bottom of the well.
Repeat with each well until all the cookie mixture has been used.
Put the mini cheesecake pan in the freezer and let the crusts harden.
Make the Filling:
Put all the ingredients in the order listed into your Vitamix (or high powered blender).
Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
Putting it together.
Remove pan from the freezer (make sure crusts are hardened).
Add 2 TBS of pumpkin filling to each well.
Smooth with your finger and press the air out of each well.
Refrigerate for at least 3 hours (or overnight). You can also freeze these pies to hurry the process along, but be sure to remove them from the freezer before serving!
Notes
This recipe was inspired by my sweet friend Erin and her delicious key lime pies!
Ingredient Substitutions
Coconut oil: Butter or vegan butter can be substituted for the coconut oil.
Maple syrup: Any liquid sweetener can be used but maple syrup and honey are the best tasting options.
Use these gluten-free cookies to make these pumpkin pies gluten-free. Or the alternative crust listed in the post.Note: I use this recipe to make coconut whipped cream (and always add vanilla).
Storage
Refrigerate these in an airtight container for up to a week or freeze for up to 2 months.