Mini Pumpkin Pies


Mini Pumpkin Pies
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Rich and delicious, these mini versions of classic pumpkin pie are peanut, soy, dairy, egg and gluten free, and vegan to boot. Their small size makes them perfect for kids and Halloween parties, and they’d make a great addition to the Thanksgiving dessert table too. Note: if your child is allergic to all nuts, consider substituting this crust for a nut-free pie crust instead. For the allergy-friendly flour, we highly recommend Otto's Naturals Cassava Flour, which is grain-free, nut-free and also paleo- and kosher-certified. It's got an excellent taste and texture and can be substituted 1:1 with regular flour. Otto's is now also available on Amazon.
Mini Pumpkin Pies
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rich and delicious, these mini versions of classic pumpkin pie are peanut, soy, dairy, egg and gluten free, and vegan to boot. Their small size makes them perfect for kids and Halloween parties, and they’d make a great addition to the Thanksgiving dessert table too. Note: if your child is allergic to all nuts, consider substituting this crust for a nut-free pie crust instead. For the allergy-friendly flour, we highly recommend Otto's Naturals Cassava Flour, which is grain-free, nut-free and also paleo- and kosher-certified. It's got an excellent taste and texture and can be substituted 1:1 with regular flour. Otto's is now also available on Amazon.
Ingredients
For the crust
  • 3/4 cup pecans, ground
  • 1/2 cup allergy-friendly flour
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • pinch sea salt
For the pumpkin pudding
For whipped coconut cream
  • 1 can full-fat coconut milk, chilled in the refrigerator overnight
  • 1 Tbsp agave nectar
  • 1 tsp vanilla
Servings:
Units:
Instructions
  1. Preheat the oven to 350˚. In a medium sized bowl, whisk together the coconut oil, maple syrup, and vanilla extract for the crust. Add the flour, pecans (if your child can have them) and sea salt and stir until all ingredients are well combined. Divide this mixture between eight 125ml mason jars, or similar-sized oven-safe cups or small bowls, and press the mixture into the bottom of each. Place the jars on a baking sheet and bake the crusts for approximately 20 minutes. Remove from the oven and cool completely.
  2. To make the pumpkin pudding, whisk all of the ingredients (pumpkin puree, rice milk, SunButter, maple syrup, chia seeds, vanilla extract, and spices) together in a large bowl until the mixture is smooth. Spoon the pudding into the eight mason jars, on top of the cooled crust, and place the jars in the refrigerator for at least an hour to chill and set.
  3. When you are ready to serve the mini pumpkin pies, whip the coconut cream for the topping. Take the can of coconut milk out of the refrigerator and remove the lid. Gently scoop out the solid coconut cream and place it in a bowl. Pour any remaining liquid coconut water into a jar for another use. Whip the coconut cream with a handheld mixer for 1 minute, until it is light and fluffy. Whip in the agave nectar and vanilla.
  4. Remove the mini pumpkin pies from the fridge. Top each one with a dollop of the whipped coconut cream, a sprinkling of cinnamon and enjoy!
Recipe Notes

Thank you to Pocketfuls blog for this delicious, allergy-safe recipe.

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