These mini pumpkin pies are made in a muffin tin and are the perfect miniature treat for the holidays. They have a gluten free pie crust made with cassava flour and a creamy pumpkin filling. This mini pumpkin pie recipe is gluten free, dairy free and paleo friendly.
Sometimes baking a large pie can be intimidating. Or maybe you just want a dessert that's easy to grab and go. And that's exactly where these mini pumpkin pies come in handy.
This pumpkin pie recipe is made in a muffin tin - so they're bite sized and easy to grab.
They have a cassava flour pie crust and creamy coconut-pumpkin filling. In addition, this mini pumpkin pie recipe is paleo friendly, gluten free, grain free and nut free!
Ingredients
Here's a list of what you'll need to make these mini pumpkin pies.
For the Crust
- cassava flour
- coconut sugar
- pumpkin pie spice
- salt
- non-hydrogenated shortening (or butter)
- egg
- water
For the Filling
- organic pumpkin puree
- coconut cream (just the cream from a can of full fat coconut milk)
- egg
- egg yolk
- vanilla extract
- coconut sugar
- cassava flour
- pumpkin pie spice
- salt
The pie crust is made with cassava flour and I have not tested any alternative flours. That being said, the best substitutes would be a gluten free blend or all purpose flour (measured by weight). Just note, these substitutions are not paleo.
To keep these pies dairy free, I like to use non-hydrogenated shortening in the crust and coconut cream for the filling. The shortening I like is from Nutiva, and it's made with a blend of organic palm oil and coconut oil. Any vegan butter or regular butter should work as a replacement, but I have not tested any substitutions.
How to Make Mini Pumpkin Pies
To make these mini pies, first preheat your oven to 350 degrees F and grease a standard-sized muffin pan with shortening (or butter).
Make the Crust
In a medium-sized mixing bowl, combine the dry ingredients. Mix in the shortening and egg, first with a fork, then use your hands to combine the dough. Add the water, one tablespoon at a time until you get a dough-like consistency.
Using a large cookie scoop (2 tablespoons in size) scoop the dough, roll it into a ball and press it into the greased muffin tin. Use your hands to shape the dough into miniature pie crusts that reach just below the rim of the muffin tin.
Make the Filling
Combine all filling ingredients in a large mixing bowl. Whisk until smooth. Pour the filling into the pie crusts so that it sits just below the rim of the crust. Tap the pan to remove a few of the air bubbles.
Bake the Miniature Pies
Place the pies in the oven and bake at 350 degrees F for 25 minutes
After baking, cool the pies to room temperature in the pan, then use a butter knife to pop the pies out of the muffin tin.
Storage
Store pies in an air-tight container in the fridge for up to one week.
Print
Mini Pumpkin Pies (Paleo, Gluten Free)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 miniature pies 1x
Description
These miniature pumpkin pies have a cassava flour crust that's pressed into a muffin tin and filled with a creamy pumpkin filling. This recipe is gluten free, dairy free and paleo friendly.
Ingredients
Crust
- 1 ½ cups cassava flour (210g)
- 3 Tbsp coconut sugar
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup non-hydrogenated shortening (room temp)
- 1 large egg
- 3-5 Tbsp water*
Filling
- ¾ cup organic pumpkin puree
- ½ cup coconut cream (just the cream from a can of full fat coconut milk)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- 1 Tbsp cassava flour
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F. Grease a standard-sized muffin tin with shortening or butter
- Make the crust: In a medium-sized mixing bowl, combine the dry ingredients. Mix in the shortening and egg, first with a fork, then use your hands to combine the dough. Add the water, one tablespoon at a time until you get a dough-like consistency
- Using a large cookie scoop (2 tablespoons in size) scoop the dough, roll it into a ball and press it into the greased muffin tin. Use your hands to shape the dough into miniature pie crusts that reach just below the rim of the muffin tin
- Make the filling: Combine all filling ingredients in a large mixing bowl. Whisk until smooth.
- Pour the filling into the pie crusts so that it sits just below the rim of the crust. Tap the pan to remove a few of the air bubbles
- Place the pies in the oven and bake at 350 degrees F for 25 minutes
- After baking, cool the pies to room temperature in the pan, then use a butter knife to pop the pies out of the muffin tin
- Store pies in an air-tight container in the fridge for up to one week.
Notes
*Add the water one tablespoon at a time. You will need 3-5 tablespoons.
Katie
I love these mini pumpkin pies - such a fun alternative to making a full-sized pie. Enjoy!