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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
- 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
- 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
- Pie Dough
- In a large bowl sift the flour, sugar, and salt.
- Cut the cold butter into small pieces and add to the flour mixture.
- 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.
- Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.
- 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.
- Divide your dough in half and wrap in plastic wrap, pressing dough into disks.
- Refrigerate for about 20 mins.
- Pie Filling
- Place eggs, sugars, pumpkin puree, heavy cream, vanilla, and spices in a medium bowl.
- Whisk until smooth
- Refrigerate while your dough chills, this helps infuse the flavors more
- Making the Pies
- Take out one of the dough halves from fridge
- Sprinkle gluten free flour on your work surface and a little bit on your rolling pin
- Gently roll out the dough to a 10-11 inch circumference
- Using a biscuit cutter or a drinking glass slightly bigger than muffin tin opening, cut circle into the dough
- Place rounds into muffin tin, the sides will automatically overlap
- Continue re-rolling leftover dough and cutting into circles
- Take out the pumpkin filling from the fridge and pour it equally into each crust until close to edge
- If you have leftover dough you can make little dough cutouts like I did and place on top of filling
- Place muffin tins into preheated oven and bake 25-30 mins until set and crust is slightly golden around edges
- Serve with whipped cream
These are too cute!!! And they look delicious!
These are some treats, I’d make them for my friends, they’d love them!
these are so cute.
Thank you Cathryn 😊
It looks gorgeous, Ralu! ❤️