These mini pumpkin pies are easy to make using my gluten free vegan pie crust recipe. They have a creamy thick filling and a delicious rich flavor. You'll love the subtle chocolate taste and the rich dark brown sugar. They are gluten free, dairy free, soy free, egg free, and peanut free.
vanilla cinnamon sugar for sprinkling on top- optional
Instructions
Preheat oven to 350ºF
Prepare your gluten free vegan pie crust according to directions through step 7. You will not need to do step 8 since you are making mini pies.
Get out a muffin pan to place the mini pie crusts in. Using a glass drinking cup or biscuit cutter, 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 of the 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 are 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 in the fridge for at least 3 hours.