Discover a simple recipe for gluten-free mini pumpkin pies with a delicious oat flour crust. Perfect for fall gatherings and easy to make!
Deliciously Simple Treats for Your Fall Celebrations
Gluten-Free Mini Pumpkin Pies offer a delightful way to enjoy the classic flavors of pumpkin pie without the complications of traditional recipes. Made with wholesome ingredients like oat flour and cottage cheese, these mini treats provide a protein boost while maintaining just the right amount of sweetness without relying on refined sugar. This makes them a fantastic option for those looking to indulge during the holiday season without compromising their dietary needs.
The simplicity of preparing these mini pumpkin pies makes them an ideal choice for Thanksgiving and Christmas gatherings. Their easy-to-make crust and delicious filling ensure that they will be a hit with all guests, regardless of whether they have gluten sensitivities. With their traditional flavors and a modern twist, these pies are perfect for any festive occasion, offering a satisfying alternative for those seeking healthier dessert options.
Delightfully Delicious Bites: Savor the Flavor of Fall with These Wholesome Mini Pumpkin Pies!
We’re making the most adorable mini pumpkin pies made healthier and full of incredible flavor with oat flour pumpkin cottage cheese and maple syrup they have a really simple gluten-free crust and they’re full of the most amazing fall spices hello my name is Nicole Bonia and if you love healthier recipes to our favorite foods then you are in the right.
Place to make these really simple mini pies we’re going to start by making our pie crust now you can mix it by hand but I highly recommend using a food processor because it’s so much easier we’re going to start with oat flour and you could buy it from the store already Blended or you can make your own by taking some oldfashioned oats or quick.
Oats and simply mixing them in a blender or your food processor until you get a nice fine flour so we’re going to add 1 and 1/2 cups of oat flour and then I’m going to add half a cup of tapioca flour next we’ll add a half a teaspoon of cinnamon and a/ four a teaspoon of salt and then we’ll just give this a quick pulse to mix them.
Together next we’re going to add 3/4 of a cup of butter and you’ll just want to take 1 and 1/2 sticks of butter right out of the fridge and just slice them into some smaller pieces and then drop them into our food processor next we’re going to add 3 tbspoon of maple syrup for some natural sweetness and then we’re just going to pulse this a few.
Times till it’s nice and crumbly and then I’ve just taken a little Jar full of some water and ice and we’re going to add 2 tablespoons of ice water and then we’ll just pulse this again until it comes together as a dough when we have this nice big dough ball we know it’s just right now to make our mini pies we’re just going to use a.
Muffin tin now I really like using the silicone one because it’s really easy to pop them out after they’re baked and it has this nice metal frame inside which helps it hold its shape so I’m just going to spray the inside of the cups with a little bit of coconut oil and our total dough should weigh a little bit over 480 Oz and if we divide.
It by 12 that’s about 40 oz of dough for each cup so just take a knife and cut off some dough there we go 40 G so this is about the size we want our dough to be now to get the dough inside the muffin cup we have two options we can just roll it out in our hand and I have a little bowl of catic bioca flour here to put on my hands which makes it a.
Little bit easier so we can kind of spread it out in your hand and then push it down into the muffin cup and just scoo it around with your fingers making sure to press it down into the corners and I bring it up within about a/4 inch of the top of my muffin tin cuz these are a little bit deeper or your second option is to roll it out.
First so I’m going to spread a little bit of flour here and a little flour on my mini rolling pin and we’ll just roll this out and then lift it up off the parchment paper and then just set this down inside our cup and we’ll kind of pinch in our edges so that it can get all the way down into the bottom and then we can very gently spread it out.
Evenly around the sides and then you can either keep it a little kind of rough form like that or you can go in and push it in so it’s more uniform so you can pick which method works best for you and then repeat for the rest of the muffin cups and now that we spread our pie dough in all of our muffin cups we can go ahead.
And set this aside so I washed out the food processor and now I can use it to make the pumpkin pie filling so we’re going to start with one 15 oz can of pumpkin puree and this is different than pumpkin pie filling now you’re welcome to jot down these ingredients as we go along or you can click on the link in the video description below and that.
Will take you to the full recipe with all the details and then to give it some more creamy texture I like to add cottage cheese but you could replace this with sour cream or rotted cheese if you prefer so I’m going to add half a cup of cottage cheese this is another good reason to use the food processor because it’s going to blend down the.
Curdle texture next we’re going to add a/ thir cup of cane sugar but you could use brown sugar or regular sugar and then for flavor and some more natural sweetness We’ll add 1/3 a cup of maple syrup next we’re going to add 3 tbsp of tapioca flour and 2 TP of vanilla extract 2 teaspoons of pumpkin pie spice and if you have it I highly recommend.
Using some fresh ginger but you could also use powdered Ginger if you don’t have fresh so I’m going to go ahead and Grate about half a teaspoon of fresh ginger and half a teaspoon of salt and then we’ll put on the lid and blend this really well until we no longer see the curdle cottage cheese texture and now that the cottage cheese.
Is smooth we’ll go ahead and add three eggs and then we’ll just gently blend this until they’re mixed in M that looks and smells incredible now before we add the pumpkin pie filling to our muffin tins we want to go in with a fork and just make a few pokes in the bottom of each of the muffin cups and that will just help release any air.
That may have gotten stuck under there and then I’m just going to take my third cup batter scoop and scoop out about a four a cup of the batter and just pour that right into the muffin cup you can fill these up so that they’re almost full well these look adorable and they’re ready to go into a 350° oven for anywhere between about 35 and 40 minutes.
Or until a toothpick comes out clean and the crust is starting to turn a really light golden brown around the edges well here are some mini pies that I made earlier and allow to cool completely and once they’ve cooled and the filling has set they are ready to enjoy and of course my favorite is with a nice dollop of whipped cream on top it’s like a.
Handheld pumpkin pie that tastes delicious I love the depth of flavor that you get from having the oat flour in the crust and then biting into that really creamy pumpkin pie filling is so good and it’s all naturally sweet without being overpoweringly sweet and I know that everyone at my Gathering can enjoy these.
Regardless of any gluten allergies if you could use more healthy inspiration on a regular basis I invite you to join my email list all you have to do is click on the link in the description below and that is the best way for us to stay connected well thank you so much for hanging out with me today in my kitchen I’ve included Ed a link to the.
Full recipe and it’s in the description below and that will take you to my website jenel tummy. comom and I also invite you to like And subscribe to my channel if you haven’t already and I cannot wait to have you join me again in my kitchen
