No-Bake Pumpkin & Fig Mini Pies
By Jamie Webber
Walk two feet into any grocery store in NYC right now and you’re faced with all of the seasonal temptations of pumpkin-flavored everything. Pumpkin soup, pumpkin ice cream, pumpkin lattes, pumpkin pies and even cute little pumpkin cookies (that I had to force myself to keep on walking by the other day). I can’t completely say no to all of this pumpkin, so I figured, why not make a combo of these goodies on my own…since I love pumpkin pie and I loved the looks of those cute cookies, why not make cute pumpkin pies?
A healthier version of course…
So I did. They combine pecans and coconut for the base with a creamy pumpkin and fig middle and are topped off for a perfect finish with my favorite cashew cream icing. And of course a dash of cinnamon (my favorite spice of all time).
This is how you do it…
Ingredients
Crust Ingredients:
- 1 cup (100 g) pecans
- 1/4 cup (15 g) coconut flakes
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1/4 tsp Himalayan salt
Creamy Pumpkin Filling Ingredients:
- 3/4 cup/ (175 g)organic, BPA-free pumpkin puree
- 1/4 cup (60 ml) almond milk
- 1/4 cup (60 ml) coconut oil, melted
- 6 – 8 dried Turkish figs, soaked for 20 minutes
- 1 tbsp of the fig water (use this after they soak — you’ll be shocked how sweet it is!)
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
Cashew Cream Icing Ingredients:
- 3/4 cup (100 g) cashews
- 1/4 cup (60 ml) water
- 1 1/2 tbsp coconut oil
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- dash of Himalayan salt
Directions
- Make the pie crust by combining the pecans and the coconut flakes in a food processor. Process until a flour-like consistency is formed. Then add in the coconut oil, the maple syrup, and salt and process until crumbly.
2. Press the crust into 16 mini cupcake liners. Using a spoon helps push it down firmly and it curves a little bowl for the filling to be added.
3. Place the crust-lined cupcake holders in the fridge and allow to set while you make the filling.
4. Rinse the food processor then add in all of your ingredients for the filling. Process until creamy with no chunks. With the figs, you might have small seeds but this adds a nice little crunch.
5. Spoon out the pumpkin filling and add to the tops of the crust. Use a swirling motion to coat them evenly.
6. Set them back into the freezer to harden slightly while you make the cashew cream.
7. Rinse the food processor again and add all of your cashew cream ingredients. Process until creamy, but stop intermittently to scrape down the sides.
8. Scoop out a dollop of the cashew cream onto the slightly hardened mini pumpkin pies. Finish with a dash of cinnamon then place them back into the fridge for at least 2 hours, or if you’re impatient like I am, stick them in the freezer for at least 30 minutes before ready to serve. The more firm they are the easier they are to eat.
Note: These turn soft quickly so try to serve them right away or just keep in the fridge or freezer until they are ready to rock.
Calories: 160
Fat: 15g
Trans Fat: 6g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrates: 9g
Fiber: 2g
Sugars: 5g
Protein: 2g