Mini Pumpkin Pies
Pumpkin pie is classic for Thanksgiving. But since everyone is usually pretty full after the meal, I like to make mini ones to serve so everyone gets their own little pie. The recipe I am sharing with you today also happens to be gluten free and dairy free (with a nut free option as well), as well as refined sugar free. So it is good for those with allergies or those who are trying to eat a little healthier than traditional desserts. It tastes just as good as classic pumpkin pie though, sweet, rich and delicious with a flaky buttery tasting crust. These are great for making ahead of time as well and kept in the refrigerator until ready to serve!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat oven to 375F degrees.
- Oil 12 holes of a muffin pan.
- To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
- Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into circles that are slightly larger than your muffin tins. Place each round into a muffin tin hole, and shape it to fit (it is ok if it tears, just patch it right back up). Shape the edges of the crust if desired. Set aside.
- To make filling, whisk together all ingredients until smooth, and pour into the prepared crusts.
- Place in the oven and bake for about 20 minutes until the crusts are starting to brown lightly. Remove from oven and let cool completely before serving.
- Store covered in the refrigerator for up to 7 days.
*If you want these to be nut free, use raw sesame tahini in place of the cashew butter in the filling.
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