Thanksgiving is around the corner and if you?re anything like me, you?re having some mixed feelings. The holiday has always been one I look forward to not just for the delicious food, but because it?s so much fun to celebrate with family and friends. Knowing our Thanksgiving celebration will look different this year has made me a little uneasy, but I?m holding fast to traditions that will make the day resemble something close to ?normal.? For me, that means making our Herbed Butternut Squash Wellington and pumpkin pie, which my mom is always in charge of. These Mini Vegan Pumpkin Pies with Frosted Cranberries are perfect for a small Thanksgiving celebration! 

Rather than making a big pumpkin pie and dealing with serving utensils, I wanted to make individual vegan pumpkin pies that my guests could dig into worry-free. These adorable mini pie dishes are just the right size for individual servings. I picked a set of four at my local Home Goods but I suspect you could find them at nearly any store that sells bakeware. 
The vegan pumpkin pie filling is made with chickpeas, pumpkin puree, coconut sugar, maple syrup, and the typical warm spices you?d expect to find in a pumpkin pie recipe. Don?t skip the cornstarch or arrowroot powder; these ingredients thicken the pumpkin pie filling and help it firm up.

While optional, making little leaves with leftover pie dough is such a fun way to decorate these mini vegan pumpkin pies. Search for ?fall pie...