Recipes

Gluten-Free Mini Pumpkin Pies

I’ve been nursing a cold for almost a week, but Thanksgiving waits for no one! So this year I’ve been assigned dessert duty….again.  I love baking so I’m not complaining in any way.  Since my mom has celiac disease and cannot eat anything with gluten in it I make the holiday desserts gluten-free so she can enjoy them as well.  This year I’ve made mini pumpkin pies, first because I think they are easier to eat when they are individual, second it makes me feel a bit less guilty about eating pie, and third, they are adorable looking :). When baking gluten-free I use either Bob’s Red Mill All Purpose Gluten-Free Flour or Cup4Cup. I used a muffin tin to make the mini pies, no need to grease the pans beforehand since the dough has butter in it. The pie crust recipe will make two 9in crusts.  I used one to make the pumpkin pies, I got about 20 mini pies out of one crust.  The other crust I used for chocolate ganache mini pies. If you’re only using one of the dough disks, you can freeze the other and use in the future.

Preheat oven to 375F and have handy two regular muffin pans.

Gluten-Free Mini Pumpkin Pies

Print Recipe
Serves: 15-20 Cooking Time: 25 minutes

Ingredients

  • Pie Dough
  • 2 1/2 cups all purpose gluten free flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 stick cold butter cut into small cubes
  • 1/3 cup (or more) ice water
  • Filling
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 can pumpkin puree
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • *1 tsp ground cinnamon
  • *1 tsp ground ginger
  • *1/2 tsp ground nutmeg
  • *1/4 tsp ground cloves

Instructions

1

Pie Dough

2

In a large bowl sift the flour, sugar, and salt.

3

Cut the cold butter into small pieces and add to the flour mixture.

4

Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture.

5

Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.

6

If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres. Since we are using gluten free flour, you might have to add a bit more ice water than stated amount to make it cohere.

7

Divide your dough in half and wrap in plastic wrap, pressing dough into disks.

8

Refrigerate for about 20 mins.

9

Pie Filling

10

Place eggs, sugars, pumpkin puree, heavy cream, vanilla, and spices in a medium bowl.

11

Whisk until smooth

12

Refrigerate while your dough chills, this helps infuse the flavors more

13

Making the Pies

14

Take out one of the dough halves from fridge

15

Sprinkle gluten free flour on your work surface and a little bit on your rolling pin

16

Gently roll out the dough to a 10-11 inch circumference

17

Using a biscuit cutter or a drinking glass slightly bigger than muffin tin opening, cut circle into the dough

18

Place rounds into muffin tin, the sides will automatically overlap

19

Continue re-rolling leftover dough and cutting into circles

20

Take out the pumpkin filling from the fridge and pour it equally into each crust until close to edge

21

If you have leftover dough you can make little dough cutouts like I did and place on top of filling

22

Place muffin tins into preheated oven and bake 25-30 mins until set and crust is slightly golden around edges

23

Serve with whipped cream

Notes

* if you don't have the above spices for the filling you can substitute 1 tbsp pumpkin pie spice

 

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8 Comments

  • Reply
    miakouppa
    December 7, 2017 at 1:50 am

    These are too cute!!! And they look delicious!

    • Reply
      WhollyCupcake
      December 7, 2017 at 3:02 am

      Thank you!

  • Reply
    chefkreso
    November 26, 2017 at 10:16 pm

    These are some treats, I’d make them for my friends, they’d love them!

    • Reply
      WhollyCupcake
      November 30, 2017 at 3:30 am

      Thank you!

  • Reply
    Cathryn
    November 22, 2017 at 10:19 pm

    these are so cute.

    • Reply
      WhollyCupcake
      November 22, 2017 at 10:22 pm

      Thank you Cathryn 😊

  • Reply
    Vero & Canito
    November 22, 2017 at 8:03 pm

    It looks gorgeous, Ralu! ❤️

    • Reply
      WhollyCupcake
      November 22, 2017 at 8:05 pm

      Thank You!!!

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