Mini {vegan} Pumpkin Pies

As promised, I have a fun pumpkin recipe for my little bunnies! These Mini Pumpkin Pies are vegan, refined sugar-free, flour-less, and gluten-free!

Natural Delights sent me a box of fresh Medjool dates, so I experimented using them as a natural sweetener in my pumpkin pie filling. My taste testers (a.k.a Matt and my sister, Jessica) loved how the pumpkin filling turned out. I bet it would be uhhh-mazing as a parfait or with yogurt and granola!

For the Crust:
2 cups rolled oats (uncontaminated gluten-free oats)
1 1/2 cups walnuts
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup agave
2 Tbsp Coconut Oil

For the Filling:
1 cup canned pumpkin purree
5 medjool dates, pitted
1 Tbsp almond milk
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp nutmeg)
1/2 tsp vanilla extract

Preheat oven to 400 degrees. In a food processor, pulse oats until flour consistency. Next add nuts, spices, and remaining crust ingredients until a dough consistency is formed. Spray a regular sized muffin tin with nonstick cooking spray. Evenly distribute the dough and press down into each sprayed muffin tin, forming little crusts. Bake in the oven for 15-17 minutes. While the crusts are baking, combine pumpkin puree, Medjool dates, almond milk, spices, and vanilla extract in a food processor and blend until smooth. When the crusts have finished baking, remove from oven and let them cool completely. Once crusts have cooled, remove from the tin with a knife. Fill each crust evenly with pumpkin mixture. Store in refrigerator.

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