Imagine a dessert so irresistible, so perfectly portioned, that it transforms your autumn baking experience into pure magic! These Gluten-Free Mini Pumpkin Pies are not just a treat; they're a miniature celebration of fall flavors that will make your taste buds dance with joy. Whether you're managing gluten sensitivities or simply love adorable, individual desserts, these mini pies promise to be the star of your holiday spread, delivering all the rich, warm spices of traditional pumpkin pie in a cute, bite-sized package that's impossible to resist!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 cup gluten-free pie crust
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup evaporated milk
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, prepare the gluten-free pie crust according to package instructions or your preferred gluten-free pie crust recipe.
- Roll out the pie crust and use a round cookie cutter or glass to cut circles slightly larger than the muffin tin wells.
- Gently press each pie crust circle into the muffin tin, carefully forming a smooth cup shape with slightly raised edges.
- In a separate mixing bowl, whisk together pumpkin puree, sugar, cinnamon, and nutmeg until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Slowly pour in the evaporated milk, stirring continuously to create a smooth, consistent filling.
- Carefully pour the pumpkin mixture into each prepared pie crust, filling each about 3/4 full to prevent overflow during baking.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the filling is set and the crust edges are golden brown.
- Remove from oven and let cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Garnish with a dollop of whipped cream or a sprinkle of additional cinnamon before serving.
Tips
- Ensure your gluten-free pie crust is at the right temperature - too warm, and it will be difficult to handle; too cold, and it might crack.
- Use a round cookie cutter or the rim of a glass slightly larger than your muffin tin wells to create perfect pie crust circles.
- Don't overfill the pie crusts - leaving about 1/4 inch of space prevents messy overflow during baking.
- For a perfectly smooth filling, whisk your ingredients thoroughly and strain the mixture if you want an extra-silky texture.
- Check doneness by gently shaking the muffin tin - the filling should be set but still have a slight wobble in the center.
- Let the mini pies cool completely before removing from the tin to prevent breaking the delicate crusts.
- For an extra festive touch, consider adding a light dusting of cinnamon or a small dollop of whipped cream just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 55mg
