Thanksgiving is one of my favorite holidays for all the food, fun, and stress-free time with friends and family. As has been the case the last few years, I spent the day with my friend Scott and his family. Thanks again to all for having me!
He and his wife took care of the vegan main dishes (chickpea ratatouille and baked beans), while the veggie sides were prepared both ways, i.e., with and without butter. They also made gluten free chocolate chip cookies for dessert, but I wanted to make and bring a traditional, seasonal sweet.
Here’s what I came up with, based on a couple recipes I found online: Vegan, no bake, pumpkin pecan pie bites. Mmmm…
The first of two rows ready for travel
The crust is simply a combination of pecans and sweetened dried cranberries run through a food processor per the amounts, times, and directions at Pumpkin Pie Bites.
I replaced the coconut oil with equal parts Smart Balance, but that created a greasy mess, so I blotted it down and made another batch without the vegan butter, then pulsed the two batches together. If I were to make it again, I’d skip it entirely as the pecans generate plenty of oil on their own when ground up.
Even with a double batch, it still only formed the bottoms, no sides, of 15 regular muffin tin cups. The recipe calls for mini muffins, so that makes sense. Probably would have got more people to take a chance on trying them too if they were smaller still.
Assembled in muffin tin cups
The filling was wonderfully spiced and sweet. It was a mixed inspiration from the recipe linked above and these No Bake Pumpkin Pie Cups as follows:
1 15oz can pumpkin puree
5 Tb maple syrup
3 Tb almond butter
3/4 tsp vanilla extract
3/4 tsp ground cinnamon
3/8 tsp ground ginger (1/4 tsp + 1/8 tsp)
1/8 tsp ground nutmeg
1/8 tsp ground cloves
Just puree the ingredients in a food processor until smooth and thickened.
After being refrigerated overnight
A lusciously rich autumnal treat. The pie filling would also work very well for a whole pie using a standard crust.