This is both a review as well as a recipe. In general, we made the pumpkin pie from Fat Free Vegan’s recipe. But we added a crust and a streusel topping, and baked it in different forms – pastry rings and small tart forms.
The crust was gingersnap and almond, using:
For the topping we made a butterscotch streusel. If you can get vegan butterscotch morsels, I would use them instead of the brown sugar and vegan margarine. Merely put them with the almonds and flour in a food processor and whiz to a crumbly mixture and use as a streusel topping.
However, we do not have vegan butterscotch morsels available here – so we made it by mixing flour and almonds in a bowl.
Ingredients for the streusel topping:
Melt the vegan margarine and brown sugar together, then pour over the almond and flour, mix well with a fork or whisk to separate into a crumbly mixture.
The little pies were then baked as usual, in a 350 F / 177 C pre-heated oven. As the forms were smaller than a full pie, we did not need to bake for 60 minutes, but 35-45 depending on the size. We baked the pumpkin pies without streusel for 30 minutes, then added the streusel and baked for another 10-15 minutes, until they were golden and crumbly. Removed from the oven, they were allowed to cool for 10 minutes to set. We decorated them with a bit of Soyatoo whipped topping.
This can make one regular pie, or 4-6 pastry rings or 2 pastry ring types with 4 small tartlets – it depends on the sizes you are using.
The gingersnap almond crust and the streusel topping added added a nice little extra to the already delicious pumpkin pie. Because of the type of the crust the tartlets didn’t come out of our tart forms, so depending on how you prefer it, the pastry rings might be the better choice.