mini pecan & pumpkin pies

Mini Pecan & Pumpkin Pies

It is the time of year where pumpkins are in season and plentiful.

After Halloween and leading up to Thanksgiving celebrations and Christmas, it is the perfect time of year to create these delicious beauties.

Makes 12 mini pies or 1 large 9″ pie

Ingredients

Crust

  • 1 1/2 cups self-raising flour
  • 3 tablespoons plus 2 1/4 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup chilled vegan shortening (I use Trex which you can get from Tesco) cut into 1/4-inch pieces, plus more for greasing the pie plate
  • 3 tablespoons cold water

Filling

  • 2 cups of pumpkin puree (or 1 can of pure ‘no added anything’ pumpkin puree which you can get from most high street supermarkets)
  • 1/2 cup of vegan condensed milk (you can get this from Amazon or local health stores if they source it:  https://www.amazon.co.uk/Natures-Charm-Sweetened-Condensed-Coconut/)
  • 1 tsp pumpkin spice (you can buy this ready made or make it up using 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves

Topping

  • 12 whole pecans

Method

  1. Pre-heat your oven to 185C
  2. Mix all the crust ingredients together except the water, using the rubbing technique until the mixture forms a crumb like texture
  3. Add the water until the mixture comes together
  4. Roll out on to a floured clean surface
  5. Cut into 12 individual moulds (you can use a 12 portion muffin baking tray) or into a 10″ shape to fit a 9″ baking tray and to cover the sides
  6. Blind bake** your pastry for 15 minutes (until lightly browned)
  7. Meanwhile simply mix the the pumpkin puree, condensed milk and spices in a bowl
  8. Remove the baking paper and beans and fill with the filling mixture
  9. Top with a pecan on each mini pie or around the bigger pie, 11-12 on the outside and 1 in the middle
  10. Bake in the oven for a further 15 minutes
  11. Cool and enjoy with some vegan pouring cream (soya, oat, rice creams readily available in most supermarkets).

How to make pumpkin puree

  1. Take a whole pumpkin, wash and put in a pre-heated oven at 160C for 45-60 minutes until softened
  2. Once cooled, remove the skin and seeds, put the flesh in blender and mix until smooth
  3. Use straight away or put in a airtight container and you can freeze for 1 month ready for future use

Condensed milk alternative

  1. Take 1/2 cup of coconut milk, using the creamy part from the top of the can
  2. Add 4 tbsp of pure maple syrup and mix

Crust alternatives

If you are short of time, there are plenty of ready made and ready to use pastries in most high street shops including vegan & gluten free options and they are reasonably priced.

**Blind Bake means to put a piece of baking paper on to your pastry and add some whole dried beans to weight down the pasty as it cooks

 

 

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