Happy fall,we're making pie today!不只是任何派……迷你派。Monday mini pies.A nice little (naturally sweetened) sugar rush to start the week.
I set out to make a vegan pumpkin pie filling that doesn't require soaking nuts or dragging out the blender.This filling – made of杏仁浆，corn starch,maple syrup and pumpkin – whisks together in just a few minutes.浓奶油sans the cream…
我用过this pie crust recipe，byGenafor Food 52.I love how it's made with coconut oil instead of vegan butter substitutes.我用半白面粉，半碎面粉，结果很好吃。I rolled the dough into mini tart pans because that seemed like the cute and easy way to go.You could also make these in a regular muffin tin.我做了些小的（上图），in a mini muffin tin.
Of course,the worst part about pumpkin pie is waiting for it to chill.在那儿我帮不了你。Have some patience and enjoy pie the next day!!
- 1杯原装Almond Breeze Almond Milk
- 3 tablespoons corn starch
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon alspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 把馅饼做成面团，放入冰箱冷藏，然后填馅。（如果你不打算马上组装馅饼，就放在冰箱里。）Dough will harden the longer it chills.如果太难了，让坐在室温下，它会变得更加柔韧）。
- In a small (unheated) saucepan,combine almond milk,corn starch.Whisk until it's combined and all lumps are incorporated.Add maple syrup,然后用中低火煮沸。Whisk continuously until the mixture thickens and looks like the above photo.(about 2 minutes).
- 关掉暖气，加入南瓜泥，coconut oil,vanilla,spices,盐，and a little bit more maple syrup.(Taste and adjust spices & sweetness if you want to).
- Set aside,and let cool to room temp.(chill in the fridge if you're not going to assemble pies right away).
- In a 350 degree oven,pre-bake dough for 8-12 minutes or until it's just barely not raw.从烤箱中取出，稍微冷却一下，然后用勺子舀入馅料，撒上几片山核桃碎。再烘焙5-10分钟，直到顶部变成深橙色。移除，let cool,and refrigerate for 8-24 hours until fully chilled and set.
This filling recipe is intended for mini pies (which are more fun anyway).它不够厚，不能牢固地放在一个全尺寸的馅饼内。
For a gluten free version: Skip the crust.Crush up lots of pecans with brown sugar,肉桂色，再加一点椰子油，做个帕菲特饼。