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Tuesday, November 10, 2015

Mini Vegan Pumpkin Pie Cups - AIP-Friendly

It seems like most every fall and winter, I need to become a mad scientist and figure out a new work-around recipe for an old seasonal favorite food.  The latest experiment for me was how to make a pumpkin pie AIP-friendly.  By omitting the crust, that makes things much easier (and cuts down on the calories!), but the filling still needed some adjustments.  I always struggle with what to do about egg replacements.  I recently made a homemade powdered egg replacer that has worked very well in several recipes, and this was another success story!

For this particular recipe, I made mini pies in coffee mugs.  If you're using smaller ramekins, you could make 8 servings.  For larger mugs, this makes 4 larger servings.  Without the crust, the 4 larger servings seemed like the right size.

The consistency of this comes out like a cross between a pudding and a mousse.  It sets up, but it's not as firm as a baked pie would be.  However, I found the light consistency to be much nicer, and all my guests who ate it agreed.

Anyone who tries this would find it impossible to believe this is free from gluten, egg, dairy, corn, grains and nuts!  If you like pumpkin pie, you'll love this.  And no oven is required!  Serving is also a breeze, with everything pre-portioned into cups.

Prep Time: 2 hours, 15 minutes
Yield: 4-8 mini pies, depending on size of cup or ramekin

  • 1 13.5 oz can full-fat coconut milk (about 1.5 cups) - I recommend Natural Value, as it does not have any additives 
  • 1 15 oz can pumpkin puree (about 1.5 cups) - if you have homemade pumpkin, even better!
  • 1/2 cup maple syrup
  • 1 heaping tbsp homemade powdered egg substitute mixed in 4 tablespoons water
  • 1 tsp homemade vanilla extract (omit on AIP)
  • 1/4 tsp sea salt
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp mace
  • 1/8 tsp cloves

  1. Combine all ingredients above into a small saucepan. Stir on low heat for about 5 minutes, until all combined and heated through.
  2. Pour into small mugs or ramekins.  I used a ladle to make portioning out easier.
  3. Set in the refrigerator for at least 2 hours or overnight if preparing ahead of time. 
  4. Enjoy!