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 Pumpkin and Pistachio Pies
Yield 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
- 1/4 cup water plus 1-2 tablespoons more for adjustment
- Pumpkin filling (see recipe below)
- Pistachio Rice Cream (see recipe below)
Instructions
- Preheat oven to 365 degrees F.
- Brush 4 baking pans with extra virgin olive oil. Set aside.
- In a bowl, mix the flours, salt and sugar then make a little mountain with a hole in the middle.
- Pour the water in the middle and mix it slowly with the flour mixture.
- Add the extra virgin olive oil then mix well.
- Knead until you have a compact ball. Add more water if needed.
- Wrap the dough with a plastic wrap then refrigerate for 1 hour.
- Take out the dough from the refrigerator then divide into 4 equal parts.
- Knead each dough then flatten with a rolling pin.
- Transfer each flattened dough to a baking pan then prick the bottom part of the crust with a fork.
- Refrigerate for another 30 minutes.
- Fill up the baking pans with pie weights.
- Bake the pies in a preheated oven of 365 degrees F for about 6 minutes. Let them cool.
- Fill up each pie crust with the pumpkin filling.
- Bake the pies in the preheated oven of 365 degrees F for about 20 minutes. Let them cool.
- 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
- If you are using fresh pumpkin pulp, dice them then put them in a blender to break them to small pieces.
- 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.
- Over medium heat, in a medium saucepan, cook the almond milk with the cornstarch and sugar (if almond milk is not sweetened). Mix well.
- Over low heat, simmer and keep on mixing to attain a creamy consistency.
Mini Vegan Pumpkin and Pistachio Pies
Ingredients
- 1/2 cup rice cream
- 1-1/2 tablespoons cornstarch
- 1-1/2 tablespoons pistachio flour
- 1-1/2 tablespoons sugar
Instructions
- Over low - medium heat, in a small saucepan, cook the rice cream with the sugar and cornstarch. Mix well until it thickens.
- Add the pistachios then mix well.
- Let it cool.
