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Mini Pumpkin Pies

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

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.