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)

1. Combine flour, salt and cinnamon

2. Cut in room-temperature coconut oil until mixture is crumbly

3. Add water 1 tablespoon at a time until dough comes together

4. Do NOT refrigerate, but allow to rest for 10-20 minutes

5. Briefly knead dough and then roll out to approximately 1/4 inch thick

6. Cut dough into 12 circles, each 4 inches in diameter

7. Turn muffin pan upside down and form dough circles to the bottom of the tray

8. Gently pierce crusts with a fork and place baking sheet on top to keep crusts from rising

9. Keeping muffin pan upside down, blind bake crusts at 350° for 10 minutes

10. Remove from oven and cool for 5 minutes

11. 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

12. 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

1. 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)

2. Mix coconut milk until solid and liquid parts are fully incorporated

3. Measure all ingredients (including coconut milk and dates) into bowl, and mix until combined

4. Pour filling into crusts and bake 350° for 40-50 minutes or until knife comes out mostly clean

5. Refrigerate until ready to eat

#Dessert #NoAddedSugar #DairyFree #Christmas #Thanksgiving