These mini pumpkin pies are a delightful treat, combining the rich flavors of pumpkin with a crunchy biscuit base. Topped with a luscious dairy-free whipped cream and a dusting of cinnamon, these pies are perfect for the festive season.
Ingredients
For the Base:
- Plain biscuits: 160g
- Dairy-free block butter/margarine: 100g
For the Pumpkin Pie Filling:
- Pumpkin puree: 120g
- Coconut cream: 70g
- Light brown sugar: 70g
- Ground cinnamon: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Cornflour/cornstarch: 2 tbsp
For the Topping:
- Dairy-free whipping cream: 150g
- Ground cinnamon: For dusting
Instructions
Base Method:
- Begin by pre-heating your oven to 180°C (fan). Also, line a cupcake tin with 6 cupcake liners.
- Into a blender, crumble the biscuits and blitz until you obtain fine crumbs.
- In a saucepan, melt the dairy-free butter over low heat. Once melted, pour it into the biscuit crumbs and give it another pulse to mix well.
- Distribute 2-3 tablespoons of the buttery biscuit mixture into each cupcake case. Compress the mixture with a flat tool, such as the base of a glass, ensuring it extends up the sides to create a cup-like shape.
Pumpkin Pie Filling Method:
- In a medium-sized mixing bowl, combine all the pie ingredients. Use a hand whisk to attain a smooth consistency. As an alternative, you can also blend everything in a blender until smooth.
- Evenly distribute the pumpkin mixture among the cases.
- Place in the oven and bake for 25-30 minutes. The pies are done when they sport a glossy appearance on top and the filling feels firm yet slightly wobbly to touch.
- Once baked, take them out of the oven and let them cool completely.
Cream Topping Method:
- Using a stand mixer or an electric hand whisk in a bowl, whip the dairy-free cream until you achieve soft peaks.
- Before you proceed, ensure the pies are completely cooled. Once assured, transfer the whipped cream into a piping bag fitted with a round nozzle. Gracefully pipe a dollop of cream on top of each pie.
- Finish by lightly sprinkling ground cinnamon over each pie. As an optional touch, you can also add a decorative shortcrust pastry leaf.
These mini pies are best enjoyed with a warm beverage, surrounded by loved ones during the autumnal months. Enjoy!
