If you’re craving the taste of classic pumpkin pie without the gluten, then these mini gluten free pumpkin pies are the perfect treat. Perfectly portioned and packed with pumpkin flavor, these pies are ideal for fall gatherings, holiday feasts, or a sweet, guilt-free snack any time of year.
What Makes Mini Pumpkin Pies So Special?
The flavor of these mini pumpkin pies is unparalleled. With a perfectly balanced filling of warm spices, creamy coconut cream, and sweet pumpkin, each bite will remind you of traditional pumpkin pie with a unique twist. These mini treats are free from gluten (and even vegan), making them perfect for those with gluten sensitivities or anyone seeking a lighter, grain-free option.
The Secret to a Flaky, Gluten Free Crust
One of the biggest challenges when it comes to gluten free baking is getting the texture just right. The crust for these mini pumpkin pies is made using a blend of gluten free flour and a few unique ingredients to ensure a flaky, yet sturdy base.
This is a great base recipe to keep on hand for other desserts too! Use it for tart shells, savory pie crusts, or as a foundation for fruit pies—anywhere you want a dependable gluten free crust that holds up to fillings without being too dense or dry.
Plus, the small size makes them easy to share, and everyone loves having their own individual serving. No more fighting over who gets the biggest slice!
Why Use Coconut Cream?
Coconut cream is a versatile dairy-free option that adds richness and creaminess to the filling without overpowering the flavor. It helps achieve that classic pumpkin pie texture while keeping things light. If you’re not a fan of coconut, don’t worry—the pumpkin and spices blend so well that the coconut flavor is barely noticeable.
If you prefer a slightly richer filling, feel free to swap the coconut cream for heavy cream or even evaporated milk, depending on your dietary preferences.
Tips for Perfect Mini Pies
Here are a few tips to make sure your mini pumpkin pies turn out perfectly every time:
- Chill the Dough: Chilling the dough before rolling it out helps prevent it from shrinking or becoming too tough. This step is key to ensuring your crust is tender and flaky.
- Don’t Overfill: Because these are mini pies, it’s easy to overfill them. Leave a small space at the top of each cup to prevent the filling from overflowing as it bakes.
- Check for Doneness: Use the toothpick test to check if the filling is set. Insert a toothpick into the center of one pie—if it comes out mostly clean (with maybe a few crumbs), your pies are ready!
Serving and Storing Your Mini Pumpkin Pies
Mini pumpkin pies can be served warm or at room temperature, and they pair wonderfully with a dollop of whipped cream or a scoop of ice cream. For a festive touch, sprinkle a little extra cinnamon on top or add some candied pecans for a bit of crunch.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When ready to serve, let them come to room temperature for the best texture and flavor. You can also reheat them in a low-temperature oven for about 10-15 minutes to refresh the crust.
Gluten Free Mini Pumpkin Pies
Ingredients
Crust
- 2 ¼ cups gluten-free flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup avocado oil
- 3 tablespoons coconut cream cold
- 2 tablespoons ice water
Filling
- 1 cup pumpkin puree
- ½ cup low carb brown sweetener
- 2 tablespoons cornstarch (or potato starch)
- ¾ cup coconut cream
- 2 teaspoons pumpkin spice blend*
- ¼ teaspoon salt
Instructions
Crust
- In a large bowl, combine the flour, baking powder, and salt. Stir until the ingredients are evenly distributed.
- In a separate mixing cup or small bowl, whisk together the vegetable oil, coconut cream, and water until well blended.
- Quickly pour the wet mixture into the flour mixture before the oil can begin to separate. Stir gently until the dough just comes together, leaving some crumbles. If the dough feels too dry and isn’t holding together, add 1-2 tablespoons of cold water. Avoid overmixing.
- Shape the dough into
Filling
- In a medium bowl, whisk together the pumpkin puree, brown sweetener, spice blend, salt, and vanilla until well combined.
- In a small bowl, mix the cornstarch with 2-3 tablespoons of coconut cream until smooth and lump-free.
- Add the cornstarch slurry and the remaining coconut cream to the pumpkin mixture, whisking until the filling is smooth and creamy. Set aside.
Assembly and Baking
- Preheat the oven to 325°F. Prepare a 12-well muffin pan, each well with a ½ cup capacity.
- Lightly flour the chilled dough and place it between two sheets of parchment paper. Roll it out to about ¼ inch thick.
- Cut out 4-inch rounds using a fluted or straight-edged cutter. Lightly flour the rounds and press each one gently into the wells of the muffin pan, ensuring the dough reaches the corners.
- Try to get as many rounds as possible from the first roll. If you need to gather the scraps and reroll, allow the dough to rest for 5 minutes before cutting again to minimize shrinkage.
- Prick the bottoms of the pastry cups several times with a fork to prevent them from puffing up during baking.
- Spoon the prepared filling into each pastry cup, leaving about ¼ inch space from the top edge.
- Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and the center of the filling is just set.
