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A plate with four mini pies, one topped with a dollop of whipped cream, is displayed on a marble surface. Next to the plate is a spoon and a mini pie with a bite taken out. A muffin tin with three pies, a bowl of whipped cream, and a bowl of brown sugar are nearby.

Gluten Free Mini Pumpkin Pies

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Prep Time 30 minutes
Cook Time 40 minutes
Chill time 30 minutes
Servings 12
Calories 224 kcal

Ingredients
  

Crust

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 a circle, wrap it in plastic wrap, and placeit in the refrigerator to chill for at least 30 minutes.

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.

Notes

*If you don’t have pumpkin spice blend, use:
¾ tsp cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp group cloves

Nutrition

Serving: 1 mini pieCalories: 224kcalCarbohydrates: 19gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 165mgPotassium: 103mgFiber: 3gSugar: 1gVitamin A: 3177IUVitamin C: 1mgCalcium: 32mgIron: 2mg
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