Hope you all are having a wonderful week. Today I have a special recipe for Halloween that I’ve done 3 times in less than 2 weeks. Yes, it is that amazing!
My family and friends have love these Mini Oil Free and Semi-Raw Pumpkin Pies, they have requested them twice and one was for sale can you believe that? I love when people enjoy vegan desserts so much that they actually ask me if I could make them for sale.
They are very easy to make and seriously addictive. Extremely sweet that just one or two will be more than enough to satisfy any sweet tooth.
Gastrawnomica’s Mini (Low Fat) Pumpkin Pies
Makes 9 -cupcake size- pies/ Rinde 9 mini pays
Cookie Base / Base de Galleta:
3/4 cup pecan pieces / 3/4 taza de nuez pecana en pedazos peuqeños
1 cup packed dates, soaked in warm water for 20 min / 1 taza de dátiles remojados en agua por 20 min
1/4 tsp maca powder / 1/4 cdita de polvo de maca
Filling / Relleno:
1 cup homemade pumpkin puree / 1 taza de puré de calabaza casero
3/4 cup packed dates, soaked 10 min / 3/4 taza de dátiles remojados en agua por 10 min
Pumpkin Pie Spice or a mixture of Cinnamon, Cloves, Ginger and Nutmeg to taste / Canela molida, clavo, jengibre y nuez moscada al gusto
Prepare a cupcake tray with cupcake liners and set aside. Mix the pecan and dates in food processor or vitamix until crumbly. Add maca powder and mix again until sticky.
Fill each paper liner with 1-2 Tbsp of the mixture, it should cover around 1/2 of it. Freeze while you prepare the filling.
Using the same high speed blender, mix pumpkin puree with dates until it becomes completely smooth. Add spices and taste until it has the perfect amount of spices for you.
Remove tray from freezer and fill each one with 1 full Tbsp of the mixture. Freeze again until firm, 3-4 hours before serving. Top with dried mulberries and enjoy every single bite.
They didn’t last 1 single day in my house. That good! Don’t forget to let me know what you think of these goodies if you try them. Have a happy and safe halloween!