Introducing Mini Pumpkin Pies, the perfect treat for Thanksgiving when you crave a little taste of everything from the dessert table. These delightful bites are dairy-free, festive, and baked in a mini muffin pan, ready in just about 30 minutes.
Why You’ll Love This Recipe:
- Mini Pumpkin Pies are a fun and effortless dessert option!
- Unlike making a full-size pie, there’s no need for blind baking the crust.
- Baking and cooling times are much shorter compared to a regular pie.
- They’re bite-sized and easy to serve, ideal for Thanksgiving gatherings.
- This recipe is dairy-free, provided you use a dairy-free pie crust.
- Utilizing store-bought pie crust makes this recipe incredibly simple.
Tips And Tricks:
- Opt for pre-made store-bought pie dough for a convenient and quick recipe.
- If you have a homemade pie crust, feel free to use it!
- Ensure to use a dairy-free pie crust if you require the recipe to be dairy-free.
- Using a double cookie scoop makes adding the pie filling quick and hassle-free.
Frequently Asked Questions:
- Are these vegan? No, they contain eggs, so they’re not vegan.
- Can these be made vegan? Yes, simply use a vegan pie crust and substitute the eggs with something like almond butter, using 1/4 cup.
- Are these gluten-free? No, but you can make them gluten-free by using a gluten-free pie crust.
Mini Pumpkin Pies
Ingredients
- Refrigerated pie crust dough dairy-free if needed
- 1/3 cup coconut sugar you can substitute with cane or brown sugar
- 2 tsp ground cinnamon
- 1.5 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- 2 tbsp oat milk or any other milk alternative
- 2 large eggs you may substitute with 1/4 cup almond butter
- Dairy-free whipped cream for serving
Instructions
- Preheat oven to 400°F. Remove pie crust from the fridge and let it rest on the counter for 15 minutes.
- Prepare the filling: In a large bowl, combine all ingredients and whisk until fully combined. Set aside.
- Roll out the pie dough on a floured surface and use a 2.5-3-inch cookie cutter or the top of a glass to cut out the bases.
- Place the pie crusts in muffin tins and gently press them to the edges.
- Add about 2 tablespoons of the pie filling into each crust and bake for 20 minutes.
- Allow the pies to cool in the muffin tins for 30 minutes before removing and transferring them to a cooling rack.
- Top with a dollop of whipped cream and a sprinkle of cinnamon before serving. Enjoy!
Notes
- Pre-made store-bought pie dough makes this recipe quick and easy.
- Feel free to use homemade pie crust if you prefer.
- Ensure to use a dairy-free pie crust if necessary.
- Using a double cookie scoop makes filling the pies quick and easy.