mini pumpkin pies

Adorable paleo healthy mini pumpkin pies with a gingerbread cookie crust. These dairy &amp; gluten free mini pumpkin pies are easy to make, naturally sweetened, super cute and seriously delicious! Perfect for the holiday season.

Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust

For the pumpkin pie filling:

pumpkin puree

maple syrup

almond milk

vanilla extract

cinnamon

nutmeg

ginger

allspice

For the gingerbread cookie crust:

coconut oil

coconut sugar

blackstrap molasses

egg,

almond flour

coconut flour (do not pack)

baking soda

salt

For topping:

Whipped cream coconut cream

First make your pumpkin pie filling: in a large bowl, whisk together the pumpkin puree, egg, egg yolk, pure maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 1.5-inch x 5-inch parchment paper strips, they do not need to be exact but should generally just fit in the muffin tin. Spray muffin tins (with parchment paper in them) with nonstick cooking spray and press the parchment paper strips down into the grease to help them stick to the pan -- this is also to help you get out the mini pies when they are done baking so do not skip it!

In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.

Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Allow dough to sit for a few minutes to thicken up.

Next, use your hands to roll dough into 12 ( around 1-inch) dough balls. Place each dough ball into muffin tin and use your hands or a teaspoon to help you form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there isn’t any holes in the bottom or sides. Bake for 5 minutes.

Once done baking, you’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.

Next add the pumpkin pie filling to the cookie cups. Each cup will get approximately 1.5 - 2 tablespoons of filling. To smooth the filling, barely shaking the pan back and forth to settle the filling.

Bake for 25-30 minutes or until filling no longer jiggles. Allow mini pumpkin pies to cool completely in the muffin tin before removing them from the pan. To remove them, gently run a butter knife around the edges of the crust, then pull up on the parchment paper to remove. Serve immediately or cover and place in the fridge until ready to serve.

Once ready to serve, top each pumpkin pie with a little whipped cream or coconut whipped cream, then sprinkle with just a tiny bit of cinnamon. Enjoy!

Mini Pumpkin Pie using pie crust flowers in place of a traditional pie crust. Top with homemade whipped cream and a sprinkle of cinnamon and sugar right before serving.

Flower Shaped Mini Pumpkin Pie

can Libby's Pure Pumpkin

evaporated milk

sugar

tsp salt

eggs

pie dough

Beat the eggs in a large mixing bowl.

Add the pumpkin, sugar and pumpkin pie spice;...

Add the pumpkin, sugar and pumpkin pie spice; combine well.

Add the evaporated milk and combine.

Set aside and prepare your dough.

On a floured surface, roll out the pie...

On a floured surface, roll out the pie dough.

Using a "flower" shaped cookie cutter, cut out...

Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stickcooking spray.

Make sure you spray the top of the...

Make sure you spray the top of the muffin pan as well.

Using the special tamper tool helps get the...

Using the special tamper tool helps get the pie dough into the well of the muffin pan.

Spread out the flower tips so they lay...

Spread out the flower tips so they lay flat on top of the muffin pan.

Using a small cookie scoop, fill up each...

Using a small cookie scoop, fill up each muffin well about 2/3 of the way full.

Brush the edges of the dough with an...

Brush the edges of the dough with an egg wash before baking.

Bake in a 400 degree oven for 15...

Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.

Let cool slightly in the muffin tins before...

Let cool slightly in the muffin tins before removing to a baking rack to cool.

Right before serving, add freshly whipped cream and...

Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.

These mini pumpkin pies are baked with a cream cheese pumpkin filling and a cinnamon sugar crust. They're so quick and easy to make!

Mini Pumpkin Hand Pies

oz cream cheese, room temp

(100 grams) light brown sugar, packed

(115 grams) pumpkin puree

tsp pumpkin pie spice

(100 grams) granulated sugar

Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a bowl using a fork, mash and mix together the cream cheese and brown sugar.

Once smooth, mix in half of the pumpkin puree. Once combined, mix in the other half along with the pumpkin pie spice and salt.

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges. 

Using a pumpkin-shaped cookie cutter or a homemade pumpkin template (I made mine out of the box the pie dough came in &#8211; see notes for details), cut out your pumpkins. Roll out the scraps to cut out a few more pumpkins. You should be able to get about 10 pumpkins per sheet.

Transfer these pumpkins to the refrigerator while you cut out the other sheet. 

Now place half of the pumpkins on the baking sheet, spaced evenly apart. If you can&#8217;t fit all 10 pumpkins, leave the excess in the refrigerator and bake after the first batch is done. 

Fill the center of each pumpkin with a tablespoon of the filling, leaving a small border around the edge.

Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled pumpkin with the egg wash.

To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses, a larger one going on the outside with a narrow set on the inside. 

Place the vented pumpkins on top of the filled pumpkins and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pumpkin with the egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each pumpkin.

Bake for 12-14 minutes. Allow the pumpkins to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. 

These are so cute! I have a partial can of pumpkin purée in the fridge right now and a box of pie crusts in the freezer. Can’t wait to try this!

Surprise your Thanksgiving dinner guests with a mini gluten free vegan pumpkin pie for each! An individual dessert that is naturally sweetened with dates, easy to make and perfect for fall-themed dinner parties or the holidays. Oil-free

Mini Vegan and Gluten-Free Pumpkin Pies - Date Sweetened

oat flour (certified gluten-free if needed)

flaxseed meal (mixed with 1.5 tablespoons of water)

dates

pumpkin puree (not pumpkin pie mix)

cashews

9-10 dates (soaked in hot water

cornstarch

pumpkin pie spice

Non dairy milk

For the crust : Add the dates to a food processor and process until the dates break down into a soft doughy mixture. Then add in the oat flour, almond flour, salt, and cinnamon, and the flax egg and process until the mixture becomes a crumbly mix.

Check by pressing the mixture to see if it sticks to each other or not. If not, then add in a few drops of water or if you are okay with using oil, then add in a few drops of oil and process again until the mixture makes fat crumbs and easily sticks together when pressed.

Transfer this mixture to your greased mini tart or pie pans and press well evenly. Then put the pie crust to bake at 350 degrees Fahrenheit(180c)  for 10 minutes.

Make the pumpkin pie filling : Soak the cashews and dates in hot water if you haven&#39;t soaked them already for at least 15 minutes. Then drain and add to a blender. Add the rest of the ingredients and process until the cashews and dates are evenly blended up and mixed into the pumpkin puree mixture.

You can add in a few teaspoons more non-dairy milk if the mixture is not blending well. Taste and adjust sweetness if desired with some cane sugar or 1-2 more dates. The mix will get sweeter on baking, so let it be less sweet.

Remove the crust from the oven then add  pumpkin pie filling in all of the pies and even it out. Then put them back in the oven to bake.

Check at 25 minutes if the center is set non-jiggly otherwise you can bake for another 5 minutes. Then remove the pans from the oven.

Let cool completely, chill for atleast an hour and then top with your favorite whipped coconut cream or a vegan vanilla ice cream topping and serve. Store refrigerated for upto 3 days. Or freeze.

Mini Pumpkin Pies are easier than pie and they are the ultimate Fall treat. You’ll love the buttery crust and creamy pumpkin center topped with whipped cream. These Individual Pumpkin Pies are everything you love about Classic Pumpkin Pie, but they are easier to make.

Mini Pumpkin Pies Recipe

pie crust disk (or 2 store-bought pie crust rolls)

brown sugar

tsp vanilla extract

evaporated milk (6 oz)

heavy whipping cream

Tbsp sugar

Unroll pie crusts or roll homemade pie dough into 1/8” thick on a floured surface. Cut 3 1/2” circles using a cookie cutter or the lid from a wide-mouth quart-sized jar will work great. Should get 12 disks total. If using homemade pie dough, you will need to re-roll scraps to get 12 rounds of dough.

Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding the dough to the sides of the muffin cups.

In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up. 

Bake at 350˚F for 30-40 minutes or until the tops of crusts are golden brown (Homemade crust takes longer to bake and is closer to 40 minutes, while store-bought bakes in about 30 minutes).

Cool in pan 10 minutes then run a knife or cake release tool around the edges to help release and transfer to a wire rack and cool to room temperature. Once cool, pipe with whipped cream and dusted with cinnamon.

How to Make Mini Pumpkin Pies

Beat heavy cream for 1 minute until soft peaks form then add 3 Tbsp granulated sugar and 1/2 tsp vanilla extract and beat for 2 minutes or until it&#39;s pipeable is no longer runny. Do not overbeat. 

How to Make Whipped Cream

https://www.youtube.com/watch?v=pnODe8gER-4

Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz

Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/mini-pumpkin-pies/
🥧 Pie Crust Recipe: https://youtu.be/SKDki3BPLzU
Vanilla Extract Recipe: https://natashaskitchen.com/vanilla-extract-recipe/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Libby's 100% Pure Pumpkin: https://amzn.to/30JLaGV
►Muffing Pan: https://amzn.to/3G6G7R8
►Wire Rack: https://amzn.to/3E7zSdR
►Rolling Pin: https://amzn.to/3GkzNpo
►Baking Cookie Cutters: https://amzn.to/3nexBqM
►Ice Cream Scoop: https://amzn.to/3nh2OJL
►Cake Releasing Tool: https://amzn.to/2ZaZZ4y
►Oven Mittens: https://amzn.to/3m3GuEc
►Wilton 1M Piping Tip: https://amzn.to/3b50JL6
►Piping Bag: https://amzn.to/3jpCV9y
►Large Whisk: https://amzn.to/3pstQk6
►Power Hand Mixer: https://amzn.to/3ngnn9l

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop: https://www.amazon.com/shop/natashaskitchen
►Thermapen® One: https://www.thermoworks.com/thermapen-one?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test

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#natashaskitchen #pumpkinpie #dessert

Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!

Easy, 10-ingredient mini vegan pumpkin pies with coconut oil crust! Naturally sweetened, simple to make, and so flaky and delicious! The perfect dessert for fall, especially Thanksgiving.

Mini Vegan Pumpkin Pies

Tbsp olive oil coconut oil

pumpkin pie spice*

tsp sea salt

all-purpose flour

3-6 Tbsp ice cold water

Whipped Cream

Brown Sugar Pecans

Preheat oven to 350 degrees F (174 C), and see notes about coconut oil before starting.

Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust flavor as needed (it shouldn’t need anything). Set aside.

To prepare crust, add flour and salt to a large mixing bowl and whisk to combine.

Next add coconut oil in spoonfuls (see photo) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.

Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp (as original recipe is written // adjust if altering batch size).

Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.

Roll out your dough into a circle about 1/4-inch thick, adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you’re aiming for 12 (as original recipe is written // adjust if altering batch size), and you should have more than enough dough.

Dust a large wooden cutting board (or other surface) with flour, and use a spatula to scoop on one circle at a time.

Lightly flour top of circle, then use your rolling pin to gently roll it out slightly larger and thinner - about 1.5 times its starting size. Be careful not to get it too thin or it will be difficult to work with.

Use your spatula to lift the crust, then use your hands to drape the crust into your muffin tin, allowing the edges to fold and curl over itself to accommodate its shape (see photo). Use your hands to carefully form the crust into the tins, being careful not to stretch the dough, but rather fold and push it down to meet the tin’s shape.

Repeat until all tins have been filled and most of the crust is used - reserve any leftover for future pies or other baked goods.

Pour filling into pie crusts a generous 3/4 full, and use a spoon to level the top. Bake at 350 degrees F (174 C) for 40-50 minutes, or until the crust is light golden brown and the filling appears golden brown and slightly cracked on top.

Remove from oven and let cool completely before serving - about 2-3 hours. Serve at room temperature, or transfer to a serving platter, loosely cover with plastic wrap, and chill in the refrigerator for 4-6 hours, or overnight. Will keep in the refrigerator for 2-3 days, though best when fresh.

Serve as is, or with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). These would also be amazing with my Brown Sugar Pecans!

Next time you have a family dinner or holiday meal, make these delicious mini pumpkin pies.

Mini Pumpkin Pies

evaporated milk (or coconut milk cream)

pecans

coconut (unsweetened is best)

Preheat your oven to 350 degrees F. Place...

Preheat your oven to 350 degrees F. Place paper or silicone liners in a muffin tin. 

Combine the pecans and coconut in your food...

Combine the pecans and coconut in your food processor and pulse it until they are crumbly.

Add 1/4 cup of maple syrup, coconut oil,...

Add 1/4 cup of maple syrup, coconut oil, and 1/4 teaspoon of salt. Pulse the food processor again but stop when everything is mixed.

Divide the mixture evenly and put in the...

Divide the mixture evenly and put in the bottom of each muffin cup. Press it down on the bottom and a little bit up the sides.

In a large bowl, pour the pumpkin, evaporated...

In a large bowl, pour the pumpkin, evaporated milk, remaining maple syrup, eggs, cinnamon, pumpkin pie spice, vanilla extract, and remaining salt. These are the ingredients for the pie filling.

Using a hand mixer, beat the pie filling...

Using a hand mixer, beat the pie filling mixture until it is well mixed.

Spoon the mixture evenly into each tin.

Bake for 30 minutes or until they are...

Bake for 30 minutes or until they are completely set.

Remove from the oven and cool until they...

Remove from the oven and cool until they reach room temperature.

After they cool, remove them from the muffin...

After they cool, remove them from the muffin tin and place them in a food storage container with a lid. 

Cover and place it in the refrigerator for...

Cover and place it in the refrigerator for at least 5-6 hours.

Serve with whipped cream and another dash of...

Serve with whipped cream and another dash of cinnamon.

Two bite mini pumpkin pies in muffin pan.

unsalted butter, diced

shortening,

water

granulated sugar

cloves

milk

cream,

In a medium bowl, combine the butter, shortening,...

In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not err on the dry side.

Bring the dough together into a ball, press...

Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.

Meanwhile, preheat the oven to 400°F.

Stir together all filling ingredients with a whisk....

Stir together all filling ingredients with a whisk. Set aside.

Remove the dough from the fridge and flour...

Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking.

Use a 4" round cookie cutter to cut...

Use a 4" round cookie cutter to cut out 10 round pieces of dough. You'll need to gather scraps and re-roll to get 10 circles.

Fit one dough circle into each cup in...

Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic.

Divide the pumpkin filling mixture between the cups.

Bake for 10 minutes, then turn the oven...

Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.

Let mini pies cool in pan completely before...

Let mini pies cool in pan completely before removing. You may need to run a knife around the edges of the pies to pop them out of the muffin pan. Serve with whipped cream.

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