Mini Pumpkin Pies
Happy Pi day! I missed giving this recipe out at Thanksgiving time, so I was ecstatic when I realized that I had Pi day as an excuse to make mini pumpkin pies way after Thanksgiving is over! These are perfect individual pies with so much flavor that you won't need whipped cream (gasp), and honestly no one will ever know that they have no dairy or added sugar.
Mini Pumpkin Pies
(For Printable PDF click HERE)
Dairy Free | No Added Sugar | Easy Desserts | Christmas | Thanksgiving |
Serves: 12 | Total Time: 1 hr 20 minutes
Crust:
3 cups flour
1 tsp salt
1 T cinnamon
1 cup coconut oil
Approximately 1/2 cup cold water (8-10 T)
Combine flour, salt and cinnamon
Cut in room-temperature coconut oil until mixture is crumbly
Add water 1 tablespoon at a time until dough comes together
Do NOT refrigerate, but allow to rest for 10-20 minutes
Briefly knead dough and then roll out to approximately 1/4 inch thick
Cut dough into 12 circles, each 4 inches in diameter
Turn muffin pan upside down and form dough circles to the bottom of the tray
Gently pierce crusts with a fork and place baking sheet on top to keep crusts from rising
Keeping muffin pan upside down, blind bake crusts at 350° for 10 minutes
Remove from oven and cool for 5 minutes
Keeping crusts sandwiched between muffin pan and baking sheet, flip over. Then gently remove muffin pan so that the crusts are sitting right side up on baking sheet
Fill and bake as necessary for filling
Filling:
1 can pumpkin puree (or about 2 cups if using fresh)
2 eggs
1 cups dates (plus 1/4 cup water to make paste)
2 t vanilla
1 1/2 t cinnamon
1/4 tsp ginger
1/8 tsp clove
1/4 tsp nutmeg
1 cup coconut milk
Place dates in a small pot with 1/4 cup water and cover. Bring to a boil and then reduce to simmer for approximately 5 minutes or until dates have gone soft and started to fall apart. Pour into food processor and pulse until dates become a thick paste. Then allow to cool for 2-5 minutes (otherwise they'll cook the eggs)
Mix coconut milk until solid and liquid parts are fully incorporated
Measure all ingredients (including coconut milk and dates) into bowl, and mix until combined
Pour filling into crusts and bake 350° for 40-50 minutes or until knife comes out mostly clean
Refrigerate until ready to eat
