Grainless Mini Pumpkin Pie

You can’t have Thanksgiving without Pumpkin Pie! This is another Thanksgiving treat that typically contains grains,but that wasn’t going to stop me! The crust was definitely my best turnout yet. It is buttery and flakey, but doesn’t fall apart. My taste tester was a gluten eater who is always quite hesitant to try Grainless foods- this recipe passed the test with flying colours.This recipe is gluten free, grainless, dairy free, paleo, vegetarian, soy free and refined sugar free.

Grainless Mini Pumpkin Pie

Makes: 12 pies

Prep time: 25 minutes

Cook time: 20-25 minutes

Crust Ingredients:

  • 2 cups almond flour (packed)

  • 1 1/4 cups tapioca flour/starch

  • 1 tsp pink Himalaya salt

  • 2 eggs

  • 2/3 cup butter melted

  • 1-3 tbsp water (1 to start, add one more if needed)

Filling Ingredients:

  • 3 eggs

  • 1/2 cup organic cane sugar

  • 1/3 cup organic coconut palm sugar

  • 2 cups pumpkin puree

  • 3/4 cup coconut milk (or unsweetened almond milk)

  • 1 tsp vanilla

  • 2 tsp ground cinnamon

  • 1 1/2 tsp pumpkin pie spice

  • 1/2 tsp pink Himalayan salt

Directions:

  1. Preheat oven to  400F. Lightly grease a muffin sheet with oil (I use avocado oil, you could also use coconut oil, olive oil, grape seed oil, butter, ghee, etc)

  2.  To make the crust combine, flours, and salt in a mixing bowl. Then stir in eggs, butter and water.

  3. Mix – Don’t be afraid to get your hand in there. Form into a ball when fully mixed.

  4. Separate ball into 12 pieces. Take each piece and use your fingers to form the crust around the bottom + edges of the  muffin pan.

  5. Once the crust is formed in the muffin pan, make the filling- In a mixing bowl combine eggs, sugars, pumpkin, coconut milk, vanilla, cinnamon, pumpkin pie spice and salt. Combine well.

  6. Spoon the pumpkin pie filling into the crust. Fill almost all the way to the top of the crust. Leave a bit of space as the filling does rise slightly.

  7. Bake for 20-25 minutes until the pies are golden.

  8. Let cool in muffin pan for at least 15 minutes before transferring to a wire rack.

 

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