Mini Pumpkin Pies


Pumpkin pie has become a staple in many homes around Thanksgiving. In fact it probably wouldn’t be Thanksgiving without pumpkin pie! It’s a tradition in our home for sure.

These mini pies are gluten-free, vegan, dairy-free, egg-free and doesn’t contain any of those nasty ingredients you would find in conventional pies. There are nuts but they can be substituted.

Let me also clarify that by “mini” I mean medium size pies. They’re actually quite large. If you doubled the recipe there would be more than enough for a single pie.

Top these off with some homemade coconut whipped cream and voila! Healthy homemade pumpkin pie.

Alright, enough talking. Let’s get to making this pie!

 

Author: Rachel Gutierrez

Mini Pumpkin Pies
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Servings Prep Time
2 mini pies 10 minutes
Passive Time
2-3 hours
Servings Prep Time
2 mini pies 10 minutes
Passive Time
2-3 hours
Mini Pumpkin Pies
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 mini pies 10 minutes
Passive Time
2-3 hours
Servings Prep Time
2 mini pies 10 minutes
Passive Time
2-3 hours
Ingredients
The Crust
The Filling
Servings: mini pies
Units:
Instructions
  1. Place the crust ingredients in the food processor or Vitamix. Blend until everything is broken down and starts to stick together well.
  2. Press the crust into two mini pie or tart dishes and even it out with your fingers.
  3. Rinse out your food processor and add the remaining ingredients. Blend until things are combined well. (Adjust sweetness as desired at this point.)
  4. Pour the filling into the crusts and even out with a spatula.
  5. Set the pies in the fridge for 2-3 hours to let the flavors meld together and the filling to thicken.
  6. When ready, pull them out and top with coconut whipped cream and enjoy!
Recipe Notes

The pies will keep for a 2-3 days in the fridge, that is, if they last that long! 🙂

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