Gluten Free Mini Pumpkin Pies Recipe
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Vanilla and Bean · by Traci York★ 5.0 (4)

Gluten Free Mini Pumpkin Pies Recipe

NUTRITION · PER SERVING182M COOK
CAL 12%·PRO 4%
CARBS 36G58% OF CAL
1G FIBER0G ADDED0G INTRINSIC14G OTHER21G TOTAL SUGAR
FAT 11G41% OF CAL
7G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mini pumpkin pies with a crispy gluten-free pastry crust and creamy spiced pumpkin filling. Balanced in sweetness with hints of maple and warm spices, perfect for holiday tables.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1/3 C (50g) Milk (plant or dairy, I use homemade cashew milk)
  • 1 tsp Apple Cider Vinegar
  • 1 C (150g) Gluten Free 1 to 1 Baking Flour (I use Bob's Red Mill (make sure your blend includes xanthan gum))
  • 1/4 C (30g) Tapioca Flour
  • 1 Tbs Organic Cane Sugar
  • 1/2 tsp Fine Sea Salt
  • 4 oz (114g) Unsalted Butter
  • 1/2 C + 2 Tbs (170g) Pumpkin Puree (fresh made or from a can (not pumpkin pie))
  • 1/4 C (55g) 1/2 n' 1/2 OR unsweetened Homemade Cashew Milk OR Full Fat Coconut Milk
  • 1 Egg
  • 3 Tbs Light Brown Sugar (packed)
  • 2 Tbs Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 1 1/2 tsp Pumpkin Pie Spice (I use Frontier Co-Op)
  • Sugared Cranberries
  • A Dusting of Pumpkin Pie Spice
  • Whipped Cream or Coconut Cream
PREP
25M
SODIUM
140MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.