Country Crock Vegan Sugar Cookie Pumpkin Pies

Imagine, a sugar cookie with its sweet, buttery goodness, combined with universally beloved pie filling spiced to perfection. With our straightforward Vegan Sugar Cookie Pumpkin Pies recipe, you can easily turn this dream into a mouthwatering reality. Just think, half an hour from now, you could be biting into this classic autumn dessert medley.

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Prep time15 min
Ready in30 min
Portions16
DifficultyEasy

Ingredients

Sugar Cookie

1/4 cup aquafaba (chickpea brine, at room temperature)
1 1/12 cups granulated sugar
1 cup (2 sticks) Country Crock® Plant Butter Sticks with Avocado Oil softened
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Pumpkin Filling

1 cup canned pumpkin puree
1/2 cup sweetened condensed coconut milk
1 1/2 teaspoons vanilla extract
1 1/12 teaspoons pumpkin pie spice (add more for garnish
1/4 teaspoon salt

Whipped Country Crock® Plant Cream

2 cups Country Crock® Plant Cream chilled
2 teaspoons vanilla extract
1/4 cup confectioners sugar

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 350º F.
Line the cookie sheets with parchment paper.
Make the cookies: In a small pot on medium high heat, add the strained liquid from one can of chickpeas and cook it until it reduces by half. Remove the pan from the heat. Pour the liquid into a bowl and place it in the fridge to cool.
In the bowl of a stand mixer with the paddle attached, cream together the sugar and Country Crock® Avocado Oil Plant Butter until creamy and fluffy, about one minute. Add the vanilla extract, cooled aquafaba and beat them until well combined, about one minute. Scrape down the sides of the bowl to make sure everything is incorporated.
In a separate bowl, whisk together the flour, baking powder and salt.
With the mixer on low, add in the flour mixture and continue to mix until everything is well incorporated. Turn out the dough and shape into a disc. Wrap the disc in cling wrap and refrigerate for at least an hour.
Roll out your dough to a ¼ inch thickness and dust with the remaining sugar. Using a large round cookie cutter, cut circles out of the dough and place the rounds into the mini tart pans. Crimp each edge and press down into the center, making a well for the filling.
Make the pumpkin pie filling: In a medium bowl, combine the pumpkin puree, sweetened condensed coconut milk, vanilla, pumpkin spice, and salt. Spoon the filling into each cookie crust.
Place the cookies on a baking sheet and into the oven. Bake the cookies until they are golden around the edges and the filling is set, about 15 minutes. The cookie edges should be a golden brown. Remove the cookies from the oven and let them cool for about 10 minutes on a wire rack.
Make the whipped Country Crock® Plant Cream: Using a large clean bowl of a stand mixer, add the chilled Country Crock® Plant Cream and beat on high for about 3 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and sugar, continue whisking until fully combined.
Garnish each cookie with a dollop of Country Crock® Plant Cream and an extra sprinkle of pumpkin spice.

If you don't have mini tart pans you can use a muffin tin instead and the baking time is the same. Store any leftover vegan sugar cookie pumpkin pies in an airtight container for up to three days in the refrigerator.

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