gluten free pumpkin pie recipe

Mini Gluten Free Pumpkin Pie Recipe

Mini Gluten Free Pumpkin Pies
One of the joys of having home canned pumpkin on the shelves is I can make pumpkin pie anytime I want. But I don’t always want to make a huge pie, so instead I make mini pies. That way gluten free guests can have their own mini pie, or you can grab one whenever I want. I may have even had one for breakfast.

For your crust either use homemade gluten free pie crust, or buy it in the grocery store (Pillsbury is fine!)

I used a jumbo muffin pan to make these mini pies. That will make 6 small pies.

Ingredients:

  • 1 Gluten Free Pie Crust Recipe
  • 3/4 cup Sugar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground Cloves
  • 1/4 tsp Fresh Ground Nutmeg
  • 2 large eggs
  • 1 15 oz can of Pumpkin Puree or Puree a can of home canned pumpkin
  • 1 12 oz can of Evaporated Milk

Directions: 

  1. Preheat your oven to 425 degrees
  2. In a small bowl mix together your sugar and spices.
  3. In your large mixing bowl, combine your eggs and pumpkin. Once it’s a smooth consistency add in your sugar and spice mixture.
  4. With your mixer on low, slowly pour in your evaporated milk and beat until well combined.
  5. Spray the inside of your muffin tin with a cooking spray.
  6. Roll out your dough to about 1/8th inch thickness. Use a muffin cutter to cut about 4 inch discs of dough. Place one dough disc in the base of each up of the muffin tin and use your fingers to smooth it out and go up the sides of the pan.
  7. Bake at 425 for 15 minutes. Reduce your temperature to 350 degrees and bake for an additional 40-50 minutes or until a toothpick comes out of the center clean.
  8. Place on cooling rack and allow to cool for at least an hour. Enjoy or refrigerate until your party!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 
Mini Gluten Free Pumpkin Pie Recipe

Mini Gluten Free Pumpkin Pie Recipe

Ingredients

  • 1 Gluten Free Pie Crust Recipe
  • 3/4 cup Sugar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground Cloves
  • 1/4 tsp Fresh Ground Nutmeg
  • 2 large eggs
  • 1 15 oz can of Pumpkin Puree or Puree a can ofhome canned pumpkin
  • 1 12 oz can of Evaporated Milk

Instructions

  1. Preheat your oven to 425 degrees
  2. In a small bowl mix together your sugar and spices.
  3. In your large mixing bowl, combine your eggs and pumpkin. Once it's a smooth consistency add in your sugar and spice mixture.
  4. With your mixer on low, slowly pour in your evaporated milk and beat until well combined.
  5. Spray the inside of your muffin tin with a cooking spray.
  6. Roll out your dough to about 1/8th inch thickness. Use a muffin cutter to cut about 4 inch discs of dough. Place one dough disc in the base of each up of the muffin tin and use your fingers to smooth it out and go up the sides of the pan.
  7. Bake at 425 for 15 minutes. Reduce your temperature to 350 degrees and bake for an additional 40-50 minutes or until a toothpick comes out of the center clean.
  8. Place on cooling rack and allow to cool for at least an hour. Enjoy or refrigerate until your party!
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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