Mini Pumpkin Pies


"What could be better than than pumpkin pie? Mini pumpkin pies!!! These individual pies taste amazing and are easy to make, plus they’re vegan and gluten-free. "

- Debra Klein


Salad Ingredients: Walnuts Rolled Oats Raisins Cinnamon Dressing Ingredients: Pumpkin Puree Firm Tofu Cashews Maple Syrup Vanilla Arrowroot Powder Ground Ginger Nutmeg Allspice

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Make The Crust

Drain raisins, and save soaking water. Add raisins, walnuts, oats, cinnamon and salt to bowl of food processor and pulse until crumbly. If dough won't hold together, add 1-2 Tablespoons soaking water.

Length Comparison


Make The Quinoa

Drain cashews and place in bowl of food processor. Drain tofu and add to processor bowl. Add remaining ingredients and process until smooth. Spoon filling into prepared crusts, spreading it evenly between them.

Length Comparison


Serve & Enjoy

Bake for 30 minutes. Let them cool in the tin and then use an offset spatula to transfer to a wire rack. When completely cool, transfer to an air-tight container. Refrigerate a minimum of 3 hours for them to set.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.