Vegan Pumpkin Pecan Mini Pies

This recipe is the combination of three separate ones. All of them are listed below.

Essential you make each recipe in full. And then do the following:

Roll out your crusts and then cut circles out using whatever you can find in the right size to fill a normal sized muffin tin. Press the crust into the greased muffin tin. Pour pumpkin filling in and bake at 425* for about 20 minutes. Then top with pecan filling and bake at 350* for about 45 minutes. Voila, you have yumminess.

Each of these mini pies is only 200 calories.

Now the recipes:

FLAKY PIE CRUST

{Art of Vegan Baking p. 214}
Makes enough for 2 regular 9” bottom crust pies or 24 mini pies

Ingredients
2.5 cups flour
1 t confectioner’s sugar
½ t salt
½ cup veggie shortening
½ cup Earth Balance
1/3 cup + 1 T ice water

Preparation
In a medium bowl with fork, lightly stir together flour, sugar and salt. With pastry blender or two knives used scissor fashion, cut in margarine/shortening until mixture resembles coarse crumbs.

Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).

On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.

168 Calories per slice
112 Calories per mini pie serving


SOUTHERN-STYLE PECAN PIE
{ Post-punk Kitchen }
Makes one 9” pie that serves eight or 24 mini pies

Ingredients

1 pre-baked pie crust

2 cups of lightly roasted pecans, chopped

1/3 cup of agave syrup

3/4 cup Maple syrup

1 T vanilla extract

1 T grated ginger

Pinch of salt

1 1/2 t arrowroot powder

3 T of ground flax seeds

1/3 cup of soy milk

Preparation

Pre-heat to 350 degrees

Put the syrups, salt, extract, and ginger into a sauce pan and simmer
for about five minutes. The let it cool to room temp.

Mix the soy milk with the flax and arrowroot and then blend
with the syrups in a blender or food processor. Put
the pecans into a mixing bowl and combine with the mixture. Then
pour the filling into the pie crust and place into oven.

Ingredients:

• 3/4 pound silken (soft) tofu
• 1 16 ounce can pumpkin puree
• 1 1/2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp vanilla
• 1 cup brown sugar
• 1 1/2 tbsp molasses
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Bake for about 30 to 45 minutes until the filling is thick. Serve. Enjoy.

348 Calories per slice
170 Calories per mini pie