Print
Autumn/Thanksgiving Recipe

Mini Pumpkin Pies

These mini pumpkin pies may be tiny but what they lack in size they make up for in taste.  Perfect for a bite sized Thanksgiving dessert or just as an Autumnal treat.  They are also gluten and dairy free.
Course Dessert
Cuisine American
Keyword Autumn, Baking,, dairy free, gluten free, Pumpkin, Thanksgiving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 48
Author Denise

Ingredients

  • 1.5 Cups Pumpkin Purée 1 Tin Libby’s Pumpkin Purée
  • 1/3 Cup Brown Sugar
  • 1/3 Cup Maple Syrup
  • 1/3 Cup Almond Milk Unsweetened
  • 1 Tsp Pumpkin Spice
  • 1 Tbsp Xanthan Gum
  • 1 Pinch Sea Salt
  • 1.5 Packs Ready to Roll Shortcrust Pastry

Instructions

  1. Heat the oven to 170°c (fan oven). Roll out the ready made pastry or make your own.

  2. 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 in the middle and repeat until all compartments are full.

  3. Now on to the filling; add all your ingredients to a bowl and mix really well. Adjust spices and salt to your taste
  4. Fill each empty pie case with your Pumpkin mix. One teaspoon filled these cases but if you use a muffin sized tray then you will need to use more for the filling.

  5. Bake in a pre-heated oven 170degrees Celsius for around 20-25 minutes or until pastry is turning golden brown.

  6. Cool down a little and enjoy while still warm