Gluten-Free Mini Pumpkin Pies

Name: Gluten-Free Mini Pumpkin Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 mini pies
Ingredients: 1 cup Bob’s Red Mill Almond Flour; ⅓ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; ¼ cup unsalted butter, melted and cooled; ¼ cup coconut sugar; 1 tablespoon pure maple syrup; 1 egg, room temperature; 1 teaspoon vanilla extract; 1 cup pumpkin puree (not pumpkin pie filling); 1 large egg; 1 egg yolk; ¼ cup pure maple syrup; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt

Restorative Roots

Servings

12 mini pies

Prep Time

15 minutes

Cook Time

30 minutes

Calories

190

Ingredients

blank

1 cup Bob’s Red Mill Almond Flour
⅓ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup unsalted butter, melted and cooled
¼ cup coconut sugar
1 tablespoon pure maple syrup
1 egg, room temperature
1 teaspoon vanilla extract

blank

1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 egg yolk
¼ cup pure maple syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice
¼ teaspoon salt

Directions

Position your oven rack in the lower third of the oven and preheat to 350°F. Line a 12-cup muffin pan with paper liners and lightly spray with nonstick cooking spray.
In a large bowl, whisk together the almond flour, gluten-free flour, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the melted butter, sugar, maple syrup, egg, and vanilla until smooth. Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Press about 1½ tablespoons of dough into the bottom and halfway up the sides of each muffin liner.
Bake for 5 minutes. The crusts will puff slightly as they bake. While they're still warm, gently press them back down with the back of a spoon to create room for the filling.
In a medium bowl, whisk together the pumpkin puree, egg, egg yolk, maple syrup, heavy cream, vanilla, cinnamon, pumpkin pie spice, and salt until smooth and creamy.
Spoon about 2 tablespoons of filling into each pre-baked crust and smooth the tops.
Bake for 25–30 minutes, or until the centers are set and no longer jiggle when the pan is gently moved.
Allow the mini pumpkin pies to cool completely in the muffin tin before removing them. Serve as-is or top with a little whipped cream for an extra festive fall treat.

Gluten-Free Mini Pumpkin Pies

These gluten-free mini pumpkin pies are the perfect little treat for fall! Made with a buttery almond flour crust and a silky, warmly spiced pumpkin filling, they have all the cozy flavor of classic pumpkin pie in a perfectly portioned, bite-sized treat.