Mini Pumpkin Pie

Since this weekend is thanksgiving I had to make pumpkin pie. I always love to make big batches of whatever I am making so instead of making 1 pie I made 26 little ones. Before I went vegan I made pies all the time, I always loved rolling crust and making pretty designs in them. But when I went vegan it was very difficult to make the crusts. All I could find to replace butter was vegan margarine which does not get cold enough to form the dough. The last couple of years though there has been so many new products coming out and finally I’ve found a plant based butter that acts just like dairy butter.

I’ll be honest though, again I felt like I had way too much on my plate to bake. I’ve really been feeling like I’ve been treading water this semester, it’s been hard as I am used to feeling very on top of things. Once again baking was the absolute last thing I wanted to do, however I knew it needed to be done (I also had promised to bring dessert to thanksgiving dinner so I really had no option).

Saturday morning I made the dough for the crust as it had to sit in the fridge for at least an hour before I could roll it out. Unfortunately I got caught up doing so many other things in between, it wasn’t until 9pm that I got started on rolling the dough out and making the filling. Of course Fang was close by stealing all my ingredients. He is so lucky he is cute because he is very naughty and just happens to love pumpkin. By the time the pies were out of the oven it was close to midnight and I was wiped and still feeling stressed. Had I started earlier it may have helped with my stress levels but my poor time management got in the way. However, the next day I was very happy with out they turned out, especially once I topped with coconut whipped cream and cinnamon.

Next time I plan to roll out the pastry thinner, but all in all these were a big hit at my thanksgiving dinner tonight. No surprise here but they were a big hit with Fang too!