No Bake Mini Pumpkin Pies (Gluten-Free & Vegan)

It’s been a WHILE! I know. I’ve been crazy busy with my photography business, so I haven’t had too much time to blog. I’ve made some new recipes, so more will be coming to you soon.

First up are these No Bake Mini Pumpkin Pies! I adapted the recipe from Joy.Food.Sunshine she has a great blog! These are gluten-free, vegan and NO BAKE! So they’re SUPER easy to make and they taste delicious!! I made these for Christmas tomorrow and am so excited they came out good. I’m hoping everyone loves them!

I hope you enjoy theses as well! I only put coconut whip cream on some of them, since not everyone loves whip cream. It was also my first time making it, so I wasn’t sure how it would come out, but it’s delicious!! I’ll try and share the recipe for that soon.

No Bake Mini Pumpkin Pies (Gluten-Free & Vegan)

Servings: 12
Time: 3 hours
Difficulty: moderate
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A delicious creamy treat, you won't believe is dairy-free!

Ingredients

Oreo Crust:

2 cups gluten-free Oreo type cookie crumbs
¼ cup coconut oil, melted

Pumpkin Pie Filling:

¼ cup coconut oil, melted
2 TBS coconut cream
½ cup pumpkin puree
¼ cup pure maple or agave syrup
¾ cup roasted, unsalted cashews, soaked for at least 1 hour
1 tsp vanilla extract
½ tsp pumpkin pie spice
½ tsp cinnamon
½ tsp lemon juice
¼ tsp sea salt

Directions

Instructions

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:
1. Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.

2. Mix coconut oil and cookie crumbs together until well combined.

3. 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.

4. 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.
1. Remove pan from the freezer (make sure crusts are hardened).
Add 2 TBS of pumpkin filling to each well.

2. Smooth with your finger and press the air out of each well.

3. 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!