Mini Pumpkin Pies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 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.
