The previous bake was the last of the Disney “Golden Age”. For those not in “the know”, Disney movies are often split into “Eras”, which is fitting for a company that’s been around for 100 years. Starting in 1937 with Snow White and the Seven Dwarves and continuing until Bambi in 1942 is what’s referred to as the “Disney Golden Age”. Subsequent eras are The Wartime Era, The Silver Age, The Bronze Age (also referred to as the “Disney Dark Ages”, The Renaissance, Post-Renaissance/Experimental Era, and the Revival Era.

So, logically, if I were to bake for every single Disney Movie, we’d be moving on to the Wartime Era. Ok, so I’m cheating a bit, but I’m going to be honest: I don’t like the Wartime Era movies, and I don’t think this is a hot take. Let’s be real, whose favorite Disney movie is Melody Time? I chose to skip ahead a bit, and step over the Wartime Era entirely. That means we’re now beginning the Silver Age by returning to Disney Princesses with Cinderella.

I tried to think of something iconic from Cinderella that would also be a good flavor. While I could challenge myself to make a glass slipper out of sugar, not only would that probably be impossible for a home baker like myself, it wouldn’t have much flavor. So what else? The pumpkin carriage! And it just so happens to be pretty timely for fall– mini pumpkin pies! I also ordered a silicone mold with pumpkin and leaf shapes, but these can also be made in a muffin pan.

For this recipe, you will need:

• 2 1/4 cups flour
• 1 TBS sugar
• 1 tsp salt
• 1/2 cup solid coconut oil
• 1/3-1/2 cup ice water
• 1 cup almond milk
• 3 TBS cornstarch
• 1/4 cup maple syrup
• 1 cup canned pumpkin puree
• 1 TBS coconut oil
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp salt
• a pinch ginger
• a pinch cloves

Start by combining the flour, sugar, and 1 tsp salt in a food processor and just barely pulse to combine. Add in the 1/2 cup coconut oil and continue pulsing until the mixture looks crumbly, but will stick together when you squeeze it. Pulse in 1/3 cup of ice water, adding more if necessary. On a lightly floured surface, knead the dough unto a ball, wrap it with plastic wrap, and let it chill in the refrigerator.

While the dough is chilling, begin working on the pumpkin filling. Preheat the oven to 350F. In a small saucepan, combine the almond milk and cornstarch. Whisk them until combined. Add the maple syrup, then bring the pot to a simmer over low or medium-low heat. Whisk until the mixture thickens. Turn the heat off and add the pumpkin, coconut oil, vanilla, spices, salt, and a dash more maple syrup, stirring it all together.

Set the mixture side and let it cool to room temperature, about 20 minutes. Once your mixture is cool, take your dough out of the fridge and roll it out to about 1/4 inch and cut it to size for your pan. Form the pie dough into the pans, and pre-bake or blind bake the dough for 8-12 minutes. Once the shells are baked, let them cool briefly (about 5 minutes), then spoon in the filling. Bake the mini pies for another 5-10 minutes. Once they are removed from the oven, let them cool to room temperature, and refrigerate for 8-24 hours before serving. Top with coconut whipped cream or vegan ice cream and feel like a princess.