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Vegan Pumpkin Pecan Tassies

These bite sized tarts are a mix of the best things for autumn...pumpkin & pecans!

Course Dessert
Cuisine American
Keyword pumpkin pecan pies
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Author Joseph Sciascia

Ingredients

  • 1/2 cup vegan butter, softened
  • 1/2 cup vegan cream cheese, in my opinion Trader Joe's house brand is the best
  • 1/4 cup pumpkin puree
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 2 tbsp granulated sugar
  • 1 tsp pumpkin pie spice

Filling

  • 1 tbsp flax seed meal
  • 2 tsp cornstarch
  • 2 1/2 tbsp water
  • 1/3 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/4 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 cup pecans, finely chopped

Instructions

  1. In a bowl mix together the vegan butter, vegan cream cheese and pumpkin puree, gradually beat in the flour, salt, sugar and pumpkin pie spice. Cover and refrigerate for at least 1 hour

  2. Roll the refrigerated dough into 1 inch balls and place each ball in a prepared 24 cup mini muffin pan with cooking spray, pressing each ball evenly and up the sides, the dough will become soft quickly. Place back into the refrigerator for a few minutes while you make the filling

  3. Mix together the flax seed meal and the water together in a small cup and let rest for 5 minutes

  4. Preheat oven to 365 degrees

  5. In a mixing bowl combine the flax seed mixture, pumpkin, brown sugar, vanilla, salt, pumpkin pie spice, cinnamon and pecans and spoon on top of each little tarts

  6. Bake in oven for 20 to 25 minutes or until edges are golden and filling is puffed, cool in pan for 10 minutes, remove to wire rack to cool