Mini Pumpkin Pies
Nothing feels better than a lovely homemade pumpkin pie on Christmas day. Now imagine lovely mini-pumpkin pies that everyone can enjoy! Here is a great gluten-free and optionally dairy-free mini-pumpkin pie recipe that you can make for your celebrations!
FOR THE CRUST:
1 ½ cups of organic gluten free flour of your choice
1 cup organic gluten free oats
1 stick of room temp grass-fed butter
1 pasture-raised organic egg
1 tbsp of 100% Maple Syrup
Splash of grass-fed organic heavy cream if needed for proper consistency
FOR THE FILLING:
One of can of organic pumpkin
Nutmeg
Cloves
Cinnamon
1 pasture-raised organic egg
Grass-fed organic heavy cream (optional)
Raw local honey (optional)
INSTRUCTIONS:
First, put room temp butter, egg, and maple syrup into a bowl and mix. Then mix flour and oats in a separate bowl. Slowly add in the dry ingredient flour mixture in with the wet ingredients until a thick, yet malleable mixture is made. Set in the fridge while you make the filling.
In a separate bowl, add in your can of pumpkin and add in clove, nutmeg, and cinnamon to taste. Everybody has a different preference on this so I will leave that measurement open. Next, you’re going to want to add in 3 tablespoons of maple syrup or honey (optional). After that you can add in ¼ cup of heavy cream (optional). Then add in your egg and mix.
Now, time to line your muffin tin with butter and take the crust mixture to cup the inside of the muffin tin. Make sure it's not too thick but at least covers the entire inside of the muffin tin. After, all the muffin tins are lined with the crust, then add in your pumpkin pie filling to just below the edges of the crust.
Put in the oven at 425 degrees for about 12 minutes or until the crust is lightly browned and the filling is cooked through. Always try the fork test. If you insert a fork into the filling to the bottom and pull it out and it comes out clean the filling is cooked through and done baking. Once done baking, let cool for 15 minutes.
Merry Christmas and enjoy!
