Mini Vegan Pumpkin Pies

Prep Time 30 min
Total Time Two hours
Serves Four people
1.5 cups crushed wholewheat crackers (175g)
2 tbsp coconut oil
1 tbsp coconut sugar
Pinch of salt

1 Vanilla Chia Pod
1 can pure pumpkin purée or flesh of 1 sugar pumpkin roasted until soft (use salt when roasting to bring out the sweetness of the pumpkin)
3 dates pitted
1.5 tbsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp ground ginger or about 1 inch cube fresh ginger grated
1/2 tbs lemon zest
About 1/4 cup soy milk

1/2 cup chilled coconut cream (try to use 100% coconut extract if possible, otherwise make sure you separate the water out from the cream before whipping)
1 tsp vanilla extract

Preheat oven to 177°C. Melt coconut oil in the microwave. Place all ingredients in
a food processor and pulse until the mixture starts to come together and the
crackers are broken into course granules.

Divide mixture into four ramekins. Press the mixture into the bottom of ramekins to form a dense
layer at the bottom. Bake for 10 minutes or until the top just starts to become a darker brown, then remove from oven and let cool for 15 minutes.

Place all the filling ingredients except soy milk into a food processor and pulse until all ingredients form a purée the texture of apple sauce. If the mixture is too dry, add milk 1 tbsp at a time until desired texture is achieved.

Divide pumpkin mixture equally on top of the crust. Bake at 177°C for 25-30 minutes or until the edges start to brown.  Let cool for 2 hours.

Whip coconut cream and vanilla extract together until it forms stiff peaks.
This is best to do right before serving and should be stored in the
refrigerator to prevent melting.