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
Scale
Crust
- 1 1/2 cups cassava flour (210g)
- 3 Tbsp coconut sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup non-hydrogenated shortening (room temp)
- 1 large egg
- 3-5 Tbsp water*
Filling
- 3/4 cup organic pumpkin puree
- 1/2 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
- 1/3 cup coconut sugar
- 1 Tbsp cassava flour
- 1 tsp pumpkin pie spice
- 1/4 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.