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Gluten-free Mini Pumpkin Pies


  • Author: Jennifer Shreckengost
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 90 minutes
  • Yield: 6 -9 1x
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Ingredients

  • Crust Ingredients:
  • 2 cups Cup4Cup Multipurpose Gluten-free flour
  • 1 tsp. pink Himalayan salt
  • 1/2 tsp. aluminum-free baking powder
  • 2/3 cup organic palm shortening
  • 6 tbsp. cold water (plus 2 tbsp. additional, if needed)
  • Filling Ingredients:
  • 15 oz. can organic pumpkin puree
  • 3/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/2 tsp. pink Himalayan salt
  • 14 oz. organic sweetened condensed coconut milk (or organic sweetened condensed milk)
  • 2 eggs
  • Coconut Cream:
  • 1 can full-fat coconut milk (cream only)
  • 3 tsp. organic cane sugar
  • 1/2 tsp. pure vanilla extract
  • 2 tsp. pure maple syrup
  • 1/4 tsp. cinnamon

Instructions

  1. Preheat oven to 425 degrees F.
  2. Make the crust first. Combine the gluten-free flour, salt, and baking powder in a large mixing bowl.
  3. Using a pastry cutter or fork, cut in the palm shortening until the mixture becomes crumbly. You don’t want large chunks of shortening, the texture will be similar to sand.
  4. Stir in cold water. Start with 6 tbsp. of cold water and begin mixing until dough forms. If it appears too dry, add in a slight bit more cold water but you don’t want the dough to be too wet.
  5. Then, form dough into a ball, wrap in plastic wrap and place in the refrigerator to chill.
  6. In a large mixing bowl, combine pumpkin puree and spices. Stir to combine.
  7. In a small bowl, slightly beat the 2 eggs, then add to the pumpkin mixture along with the sweetened condensed milk. Stir again to combine. Set aside.
  8. While dough is still chilling, make the maple cinnamon coconut cream. In a small mixing bowl, add all cream ingredients and blend with a hand mixer. Cover and place in refrigerator until ready to serve.
  9. Grease a 12 count muffin tin with coconut oil.
  10. Remove the pie crust dough from the refrigerator and divide in half. Place one half of the crust onto parchment paper. Place another sheet of parchment paper on top and using a rolling pin roll out crust until you have about a 12 in. circle.
  11. Using a 4 in. round cookie cutter or bowl, cut out 4 in. round circles from the rolled out dough. Place the circles carefully into the muffin tin. Repeat process until all dough has been used. You should get about 18 mini pie crusts from one batch.
  12. Fill each pie crust with the pumpkin pie filing.
  13. Bake at 425 degrees F. for 15 minutes, then reduce the temperature down to 350 degrees F. and bake for an additional 35 minutes.
  14. Remove from oven and let cool completely before serving.
  15. Top with maple cinnamon coconut cream just before serving.

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