vegan pumpkin pie tarts

ingredients

Crust:

1 1/2 cups all purpose flour

1 stick earth balance vegan “butter” ( 113g / 4oz )

1/2 tsp salt

1/2 tbsp coconut sugar ( sub for any granulated sugar )

4 - 6 tbsp cold water

Filling:

2 1/4 cups pumpkin purée

1/4 cup coconut sugar

1 tbsp cinnamon

1 tsp nutmeg

1/8 tsp clove

1/4 tsp ginger

Whipped Cream:

1/2 cup aquafaba

3 tbsp cane sugar

1 tsp lemon juice

step by step

Crust:

1. Place a stick of vegan butter in the freezer for about 20 minutes. Take the butter out and cut into cubes, then place it back into the freezer for 10 more minutes.

2. Place a glass of water into the freezer for 10-20 minutes. Measure out the flour, salt and sugar, then add it to a mixing bowl. Place in the fridge for 10-15 minutes.

   Note: Making pie crust calls for cold temperatures and fast hands. I like to place my bowl of dry ingredients into the fridge as well before combining so that they have a slight chill. This allows for a bit more work time when making the crust.

3. Place your cubed butter into your flour and “cut” it into the flour using a pastry cutter or a fork. We want to break the butter into even pieces, slightly larger than a pea. It doesn’t have to be completely uniform, but as close as possible while still working fast.

4. Take your glass of water out of the freezer and add 3 tbsp of cold water to your bowl. Using your hand, add pressure to your mixture pushing the water and butter into the flour. You are not kneading it, rather applying firm pressure with a pushing movement into the bowl and squeezing with your fingers. Add 1-2 more tbsp of cold water and continue adding pressure. By now you should have a wet sand like texture. If you have loose flour at the bottom of your bowl ( very common don’t worry ) add another tbsp of water to it and push your ball of dough into the dry flour.

   Note: If you over work the dough, the pastry won’t be light and crumbly because you have over worked the gluten.

5. Place your ball of dough into the freezer for 20-25 minutes, or the fridge for 1-4 hours.

Filling:

1. In a mixing bowl add your pumpkin purée, coconut sugar, cinnamon, nutmeg, clove and ginger. Mix very well with a spatula and place in the fridge.

Putting it together:

1. Lightly oil your small muffin tin using vegan butter and set aside.

2. Preheat oven to 400F.

3. Flour your counter top or working area. Take your dough out of the fridge or freezer and place on your floured surface. Using your rolling pin, begin to add light even pressure across your dough. Do this until your dough is evenly rolled out. Add more flour to areas that are sticking as needed.

4. Using a small knife, cut the rough edges off the dough and then cut into 4 inch strips. Then cut the other way using the same measurements. You should end up with about 12 even squares.

5. Pick up a square and shape into the muffin tin. Allow the dough to almost fall into place only using light finger pressure to manipulate it into shape. Do this to all the squares. Using a fork, poke the bottom and around the sides of the shaped dough several times. Place in the oven and bake for 10-12 minutes.

6. Once the crust has baked for 10 minutes take it out of the oven and lower the heat to 350F. Fill with your pumpkin purée filling and place back into the oven for 10 - 13 minutes.

7. Allow to cool for at least 30-40 minutes.

Aquafaba Whipped Cream

1. Place aquafaba into a large bowl. Add sugar and lemon juice. Using your hand mixer, beat the ingredients until you have formed a firm whipping cream. This may take about 5-7 minutes.

   Note : If you don’t have a hand mixer you can do this in a high speed blender but it’s not as effective. Another option is to start it in the high speed blender and finish it off by hand.

2. Once the tarts have cooled, top with your whipped cream and enjoy!

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Check out the full tutorial of this recipe in my