These mini pumpkin pies may be tiny but what they lack in size they make up for in taste. Perfect for a Thanksgiving dessert or just as an Autumnal treat. They are also gluten and dairy free.
Living in the UK we don’t get to experience the Pumpkin Spice craze in Autumn where everything is flavoured such as cereals, biscuits, doughnuts, even beer like they do in America and its something that I have never tried. I know that Starbucks sell a Pumpkin Spice Latte but as I’m not a coffee drinker that doesn’t interest me but I have heard people rave about it. Pumpkin Pie seems very popular at this time of the year and as I found some tins of Pumpkin Purée in Tesco I thought I would give it a go, then I discovered you need to use evaporated milk for the filling so I set about making a dairy free version as well as it being gluten free.
Ok I cheated with the pastry as I bought the ready made kind by Genius which saves a lot of time plus it was on offer so even better, but if you are able to make your own pastry then go for it. I bought a really pretty Pumpkin Pie dish for this recipe and thought how fabulous and Pinterest worthy it was going to look once the pie was baked but sadly the dish was too big for the amount of pastry so I had to quickly come up with an idea since the pie filling was already made. Remembering a mini tart tray and presser I had lying in a cupboard unused from a Pampered Chef party a few years ago I took it out, washed it and congratulated myself on such a genius idea. Mini Pumpkin Pies.
Whilst baking, these mini pies fill your kitchen with the most amazing aroma and I couldn’t wait until they were finally ready so I could give them a try. Once they had cooled down a little I discovered that these little morsels were actually very tasty indeed. If I was to describe the flavour of them I would say like a custardy pie which might make you think bleurgh but seriously these taste good, so good in fact I had erm quite a few just to make sure that they were worth writing a post about 😉
Mini Pumpkin Pies
- 1.5 Cups Pumpkin Purée
- 1/3 Cup Brown Sugar
- 1/3 Cup Maple Syrup
- 1 p P
- 1/3 Cup Almond Milk Unsweetened
- 1Tear off small pieces of pastry, roll in a ball and place in one of the compartments of the tart tray. Push in the tart presser until you get a well and repeat until all compartments are full. Tsp Pumpkin Spice
- 1 Tbsp Xanthan Gum
- 1Now on to the filling; add all your ingredients to a bowl and mix really well. Adjust spices and salt to your taste Pinch Sea Salt
- Now on to the filling; add all your ingredients to a bowl and mix really well. Adjust spices and salt to your taste1 Ready to Roll Shortcrust Pastry
Roll out the ready made pastry (or make your own)
Tear off small pieces of pastry, roll in a ball and place in one of the compartments of the tart tray. Push in the tart presser until you get a well and repeat until all compartments are full.
Now on to the filling; add all your ingredients to a bowl and mix really well. Adjust spices and salt to your taste
Fill each empty pie with your Pumpkin mix (you may have some left so keep that for something else)
Bake in a pre-heated oven 170degrees Celsius for around 20-25 minutes or until party is turning golden brown
Cool down a little and enjoy while still warm
As my ready made pastry contained egg it wasn’t suitable for vegans but if you can make vegan pastry then you too can enjoy the pumpkin spice goodness on your tastebuds.
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!
If you are looking for other sweet treat recipes: