This Recipe Is: Free of gluten, dairy, soy, eggs and peanuts.
Back at you again with another pie recipe. This time MINI pumpkin pies! These little guys are so cute! Normally gluten free crust is so hard to work with that I’d never attempt to make minis like this. However, this crust recipe is perfection! I won’t go on and on because I already raved and raved about it in my Crumb Topped Apple Pie recipe from yesterday, but yes it’s amazing and so easy to handle.
I know a lot of my baked goods are vegan because I’m allergic to eggs, but while this one does not contain eggs, it does contain gelatin. So vegan friends move along and if you still want a pumpkin pie recipe try this one!
I chose to use gelatin for this recipe because it adds such an egg like custard texture. It really firms up the pumpkin in just the right way.
As you can see in the ingredients below, I chose to use chocolate almond milk. I think the slight chocolate flavor plays really nice with the pumpkin. It’s definitely not strong, but it is there. It just adds a bit more richness that may be lacking otherwise since there’s no eggs. I also like the dark brown sugar instead of light brown sugar, the extra molasses flavor goes great with the pumpkin pie spice. So… that’s what I like but feel free to adjust those ingredients if you prefer.
Once again I’d like to mention I’m using The Real Pantry’s amazing Pumpkin Spice and Cinnamon Vanilla Sugar. They have such real flavors, incomparable to any other seasoning brand I’ve tried.
Mini Pumpkin PiesPrint This
- 1/2 cup + 2 tablespoons oat flour
- 1/2 cup + 2 tablespoons superfine brown rice flour
- 1 1/4 cup tapioca starch/flour
- 2 1/2 tablespoons powdered sugar
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup shortening
- 3/4 cup margarine – Earth Balance or Smart Balance work well
- 2 1/2 tablespoons Ener-G egg replacer mixed with 1/4 cup dairy free milk
- 1 tablespoons apple cider vinegar
Pumpkin Filling Ingredients:
- 1 – 15 oz can of pumpkin puree
- 2 teaspoons The Real Pantry’s Pumpkin Spice
- 2 tablespoons coconut oil
- 1 tablespoon gelatin
- 1/2 cup chocolate almond milk – can be replaced with regular dairy free milk if you prefer
- 6 tablespoons dark brown sugar
- The Real Pantry’s Vanilla Cinnamon Sugar for sprinkling on top
- Preheat oven to 350ºF
- Cut shortening and margarine for crust into tablespoon sized pieces and place in a bowl. Place bowl in the freezer so they can get very cold while you prepare the rest of the ingredients.
- Create “egg” by mixing the Ener-G egg replacer with your dairy free milk. Whisk well then set aside.
- [The crust can be prepared in a food processor, a stand mixer or simply in a bowl – I am describing the stand mixer method] Place your oat flour, rice flour, tapioca starch, powdered sugar, xanthan gum and salt in the bowl of your stand mixer. Turn on to low and then make your way up to medium to ensure all dry ingredients are mixed well without any clumps.
- Remove your chilled shortening and margarine chunks from the freezer and dump into your stand mixer. Turn mixer on to medium until shortening and margarine are broken down and a dough begins to form.
- Add your “egg” to the mixer and turn on one more time on medium until the dough forms into a ball. It will be slightly wet, that’s ok!
- Wrap the dough in plastic wrap in place in the fridge for about 5 – 10 minutes or just long enough to make sure it cools down again. It tends to warm up while it is mixing so you want to make sure it stays chilled.
- After dough has cooled again, it’s time to roll out the dough. Place the chilled dough between two pieces of parchment paper. I find for gluten free dough this method works best. Roll the dough out with your rolling pin until it is about a 1/4 inch thin.
- Get out a muffin pan to place the mini pie crusts in. Using a glass drinking cup cut circle sized pieces of the dough and carefully place in the muffin pan cups. Press down with your hand so that they are snug to the bottom. After all dough is cut and in the muffin pans, poke lots of holes with a fork. Pour in some sort of pie weight (ex: store bought, dry beans, rice, corn kernels, etc.) and then place in the oven. Bake for about 10 – 15 minutes or until golden and crisp.
- While the pie dough is baking you can prepare the filling. Pour all pie filling ingredients into a pot and heat on medium. Whisk until sugar and oil is melted and everything comes together. Simmer for about 5 minutes.
- Pour the filling into the pie dough cups, sprinkle on Vanilla Cinnamon Sugar and then let cool. Once they are room temperature place them in the refrigerator.