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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November 22, 2017 By WhollyCupcake

Balsamic Pork Tenderloin Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

About WhollyCupcake

I'm Ralu, and I love cooking,crafting, and traveling. I get easily bored and am constantly looking for new things to try, discover and learn. Life is too short to be a master of one thing, why not be an amateur of many! Thanks for stopping by!