Puff Pastry Pumpkin Pie Cups — Vegan!
These little Puff Pastry Pumpkin Pie Cups are made with just SIX ingredients! With only 30 minutes of cook time, they make a perfect easy and delicious dessert for your Thanksgiving table.
Servings: 24 servings
Ingredients
For the Filling:
- 1/4 cup cornstarch
- 1/2 cup non dairy milk (plus extra for brushing on pastry)
- 1 can (15 ounces) pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice (see notes)
For the Crust:
- 1 package puff pastry (vegan! Check the ingredients—many puff pastries are accidentally vegan)
Instructions
- Remove the puff pastry from the freezer and allow to thaw in the refrigerator overnight OR on the counter for about an hour.
- Preheat oven to 375º. Spray 2 mini muffin pans (enough for 24) with non stick spray (recommended).
- In a medium bowl, whisk together the corn starch and milk until no lumps remain.
- Add all other filling ingredients and whisk well.
- On a large clean surface (I like to use a silicone mat), sprinkled with flour to prevent sticking, carefully unfold the thawed puff pastry. You should have 2 pieces in your box.
- Roll out each piece one at a time, enlarging it slightly to be about 9x12."
- Cut the puff pastry into 3" squares.
- Press each square into a mini muffin pan well. It will seem like they are too big, but they are the perfect size! You can rotate the squares so that the "triangles" don't touch if you like.
- Prick the bottom only of each puff pastry square with a fork. This will prevent the bottoms from puffing up.
- Add 1 heaping Tablespoon of filling into each puff pastry cup.
- Using a pastry brush, brush a little bit of non dairy milk on the exposed pastry to give it a shine while baking.
- Bake in preheated oven for 30 minutes, or until puff pastry is golden and filling is set.
- Serve and enjoy! These keep well in the fridge....and leftovers make a very yummy breakfast treat!
Notes
If you have any leftover filling you can pour it into an oven safe ramekin and bake it alongside of the pie cups for a crustless pie, sort of like a cheesecake consistency.
If you don't have Pumpkin Pie spice, use 3/4 teaspoon cinnamon, 1/8 teaspoon clove, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground ginger.