These mini pumpkin pies are filled with rich and creamy pumpkin pie filling and are wrapped in flaky, golden puff pastry. These are so fun and easy to make, and taste straight out of a bakery! I sweetened these delicious little pastries with @zulkasugar’s pure cane sugar. All of Zulka’s sugars are organic, less-processed, non-GMO, & 100% vegan, which is why they are my go-to in all my vegan bakes.
Pumpkin Pie Filling
- 1 cup canned pumpkin purée
- 1/3 cup coconut cream*
- 3-4 tbsp Zulka Pure Cane Sugar
- 1 ½ tbsp cornstarch
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp each of nutmeg & salt
Notes
*Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top. This is your coconut cream.
Pastry
- 1 roll of puff pastry*
- *You can also use pie crust, but you’ll get a more tender, flakier, buttery base with puff pastry.
Vegan “Egg” Wash
- 1 1/2 tbsp dairy-free milk
- 2 tsp maple syrup
- 1/2 tsp baking soda
Cinnamon Sugar
- 1 tbsp Zulka Pure Cane Sugar
- 1/4 tsp cinnamon
Directions
- Measure out 1 cup of the pumpkin puree, then use a paper towel to dab off the excess water. Transfer to a bowl, then add the coconut cream, Zulka sugar, cornstarch, vanilla, spices, and salt. Whisk well.
- Roll out your puff pastry, then use a pumpkin-shaped cookie cutter to cut out pumpkin shapes.
- If you don’t have a pumpkin-shaped cookie cutter, you can cut out a paper outline of a pumpkin. Place it on top of the puff pastry and trace over it with a knife to cut out a pumpkin shape.
- On half of the pumpkin cutouts, place a generous dollop of pumpkin pie filling and spread it out, but keep the edges clear.
- Cut out some slits on the other half of the pumpkin puff pastry cutouts and place them on top of the half with filling on them.
- Use a fork to seal the edges of each pastry.
- Whisk the “egg wash” ingredients together, then use a pastry brush to brush it on top of each pastry. Then dust with the cinnamon sugar.
- Bake the mini pies for 12-15 minutes at 400°F/200°C, until they are golden on top.
- I recommend eating these the same day, as that’s when they taste the best
