Gluten Free & Allergy Friendly Mini Pumpkin Pies
For the Crust:
Preheat your oven to 350°. Blend the flour, salt, and sugar in a food processor until combined. Add the coconut oil and pulse until broken into very small pieces - none should be larger than a pea. Add the egg and vanilla, and continue to pulse until the dough starts to come together - about 10 pulses. Dump the mixture onto a clean countertop and bring together by hand.
Pull off pieces of the dough, each about the size of a marshmallow, and place one in each cavity of a mini-muffin tin. Press each piece flat using your fingers or the end of a rolling pin, forming a shell. Use your fingers to ensure the dough has an even thickness throughout. Top each shell with a small layer of aluminum foil, and then fill the cavity with uncooked dried beans. (This is called "blind baking," and will help keep the dough from puffing while it bakes.)
Bake the pie shells for 8 - 10 minutes, until golden brown. Allow to cool, then remove the aluminum foil and beans. (Keep the beans - they can be saved and reused!)
For the Pie Filling:
Combine 1/4 cup of the milk with the cornstarch. Whisk together and set aside.
In a small saucepan, mix the remainder of the milk, sugar, salt, and spices. Add the milk/cornstarch mixture. Bring to a boil and cook for one minute, until the mixture is very thick. Turn off the heat and add the pumpkin puree, mixing well.
Pour the pumpkin pie filling into the prepared crusts. Cover with plastic wrap and chill for at least four hours, or overnight.
Top with allergy-friendly whipped cream or allergy-friendly toasted marshmallows immediately prior to serving.