Mini Vegan Pistachio-Crusted Pumpin Pie for Thanksgiving dessert | Thanksgiving.com

Mini Vegan Pumpkin and Pistachio Pies

It’s a well-known fact that a lot of people love pistachios because we see a lot of pistachio-flavored goodness everywhere. For the vegans and the non-vegans too, enjoy your individual pumpkin pies with made with pistachio crust and a dollop of pistachio (what else?) and rice cream! This Thanksgiving, treat your guests to these fancy diet-friendly Mini Vegan Pumpkin and Pistachio Pies.

Mini Vegan Pistachio-Crusted Pumpin Pie

Mini Vegan Pumpkin and Pistachio Pies
 
Serves: 4
Ingredients
  • 4 tablespoons extra virgin olive oil plus more for greasing the baking pans
  • 1 cup pistachio flour
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 teaspoon sugar
  • ¼ cup water plus 1-2 tablespoons more for adjustment
  • Pumpkin filling (see recipe below)
  • Pistachio Rice Cream (see recipe below)
Instructions
  1. Preheat oven to 365 degrees F.
  2. Brush 4 baking pans with extra virgin olive oil. Set aside.
  3. In a bowl, mix the flours, salt and sugar then make a little mountain with a hole in the middle.
  4. Pour the water in the middle and mix it slowly with the flour mixture.
  5. Add the extra virgin olive oil then mix well.
  6. Knead until you have a compact ball. Add more water if needed.
  7. Wrap the dough with a plastic wrap then refrigerate for 1 hour.
  8. Take out the dough from the refrigerator then divide into 4 equal parts.
  9. Knead each dough then flatten with a rolling pin.
  10. Transfer each flattened dough to a baking pan then prick the bottom part of the crust with a fork.
  11. Refrigerate for another 30 minutes.
  12. Fill up the baking pans with pie weights.
  13. Bake the pies in a preheated oven of 365 degrees F for about 6 minutes. Let them cool.
  14. Fill up each pie crust with the pumpkin filling.
  15. Bake the pies in the preheated oven of 365 degrees F for about 20 minutes. Let them cool.
  16. Serve with the pistachio rice cream.
Pumpkin Pie Filling
 
Ingredients
  • 1-1/2 cups pumpkin pulp (if using fresh pumpkin, taken from 14 ounces of fresh pulp)
  • 1 cup almond milk
  • 3 tablespoons cornstarch
  • Sugar (amount depends if the almond milk is sweetened or not)
  • Nutmeg
  • Cinnamon
Instructions
  1. If you are using fresh pumpkin pulp, dice them then put them in a blender to break them to small pieces.
  2. Transfer the pulp to a bowl or the container of an immersion blender. Use the immersion blender to make a paste-like consistency. Set aside.
  3. Over medium heat, in a medium saucepan, cook the almond milk with the cornstarch and sugar (if almond milk is not sweetened). Mix well.
  4. Over low heat, simmer and keep on mixing to attain a creamy consistency.
Mini Vegan Pumpkin and Pistachio Pies
 
Ingredients
  • ½ cup rice cream
  • 1-1/2 tablespoons cornstarch
  • 1-1/2 tablespoons pistachio flour
  • 1-1/2 tablespoons sugar
Instructions
  1. Over low - medium heat, in a small saucepan, cook the rice cream with the sugar and cornstarch. Mix well until it thickens.
  2. Add the pistachios then mix well.
  3. Let it cool.