Chilly weather, cloudy days and early darkness all feed the desire for something warm and comforting, like a cup of tea. Or better yet: A cup of tea with a delicious (mini) pie!

These little pies are such a tasty treat, perfect in the afternoon with a cup of tea or coffee or maybe even a hot chocolate. They’re also packed with wholesome ingredients that make them a nourishing indulgence and a steady source of energy.

This recipe came about as a replacement for my old pumpkin pie recipe from my pre-plant-based days. And, while I was at it, I decided to play around with the pie crust, adding pecans and cacao for extra goodness.

Pumpkin Pies with Cacao Pecan Crust

Makes: 6 muffin-sized pies

Ingredients: Crust

• 120 g wholemeal spelt flour (or buckwheat flour, for a gluten-free version)
• 30 g pecans, ground into flour
• 1 1/2 tbsp cacao powder
• 3 tbsp maple syrup
• 1 1/2 tbsp coconut oil
• 1 pinch salt

Ingredients: Filling

• 1/2 can of puréed pumpkin (i.e. 213 g)
• 3 medjool dates (if dry, soak in boiling water for a few minutes)
• 2 tbsp maple syrup
• 1 tbsp peanut butter (unsalted, smooth)
• 2 tbsp full-fat coconut milk (the kind for cooking)
• 3 tsp ground flaxseeds
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• pinch of nutmeg
• pinch of cloves
• pinch salt

Optional (but trust me you want this): dark chocolate for on top

Method

1. Line a muffin tray with 6 paper cases.
2. Combine all the ingredients for the crust (first with a spoon and then using your hands) and press the mixture into the cases. (Start with the base, then press bits onto the sides until they’re all covered. This takes a few minutes, but can be quite therapeutic/ a good chance to practice some mindfulness…).
3. Blend all the ingredients for the filling and distribute the mixture equally among the 6 pies.
4. Bake in a preheated oven at 180 ° C for ca. 25 minutes. (Oven times vary, so keep an eye on them). I covered mine after 20 minutes to prevent the crust getting too dark.
5. Let cool in the tray for a few minutes, then transfer to a wire rack.
6. BEST WAY TO ENJOY THEM: When they are still warm, place a square of dark chocolate on top to gloriously melt (or break the chocolate into little chunks and press them into the pie for a gooey chocolate chip effect). If already cooled, heat the pie(s) up in the microwave first. Too indulgent for words.

Note: the pies freeze easily, so you can always have some on hand to heat up (and top with chocolate, if desired) for the perfect autumnal treat.

Enjoy!

Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy!