Take a batch of these mini pumpkin pies to your Thanksgiving party this year! Or keep them all to yourself… we won’t tell.
Gluten Free + Allergy Friendly Mini Pumpkin Pies
For the Crust:
Preheat oven to 350°F. Blend the flour, salt, and sugar in a food processor until combined. Add the coconut oil and pulse until broken into small pieces - they shouldn’t be larger than a pea. Add the egg and vanilla. 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 bonfire marshmallow. Place the pieces of dough into the cavities of a mini-muffin tin. Press them flat using your fingers or the end of a rolling pin, until they form a shell. Use your fingers to ensure the dough has an even thickness throughout the muffin tin. 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, or until golden brown. Allow them to cool, then remove the aluminum foil and beans. (Keep the beans - they can be 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 1 minute, until the mixture is very thick. Turn off the heat and add the pumpkin puree. Mix well.
Pour the pumpkin pie filling into the prepared pie crusts. Cover with plastic wrap and chill for at least 4 hours - or overnight.
Top with allergy-friendly whipped cream or allergy-friendly toasted marshmallows prior to serving.