Mini Pumpkin Pie Recipe (no evaporated milk)
Put a fun twist on the classic holiday pie with these cute mini dairy free pumpkin pies! They have an easy golden brown crust and creamy almond milk pumpkin filling made without evaporated milk. Each one is topped with whipped coconut cream!
Servings: 12 Mini Pies
Calories: 169kcal
Ingredients
For the dough
- 1 cup King Arthur Measure for Measure Gluten free Flour
- 6 tablespoon vegan butter cold and cut into ½ inch pieces (sub grass fed butter if needed)
- 2 tablespoon maple syrup
- 3 tablespoon cold water
For the filling
- 1 cup pumpkin puree
- 3 tablespoon coconut sugar
- 1 egg yolk
- 1 teaspoon molasses
- ¼ cup almond milk
- 1 teaspoon pumpkin spice
For the whipped cream
- 13 oz coconut milk full-fat, chilled overnight
- 1 teaspoon vanilla
Instructions
- In a food processor, pulse the King Arthur Measure for Measure Gluten free Flour and the cold butter pieces a few times until the butter is broken up slightly. There should still be little clumps of butter in the mixture.
- Add the maple syrup and cold water to the processor while it's running. Mix until a large ball of dough forms.
- Wrap up the dough in plastic wrap and place in the fridge to chill for 20 minutes while you prepare the filling.
- For the filling, beat the pumpkin puree, coconut sugar, egg yolk, molasses, almond milk, and pumpkin spice in a bowl until creamy. You can use a hand or stand mixer for this or a stiff whisk. Set aside.
- Preheat oven to 375 F. Take the dough out of the fridge and roll out on a piece of parchment paper to ½ inch in thickness. Use a 4 inch circular or scalloped cookie cutter to cut shapes out of the dough. Coat a muffin tin with oil and carefully press each shape into the cavities.
- Scoop 3 tablespoon of the pumpkin pie filling into each crust. Drop the muffin tin on the counter a few times to remove any air bubbles and even out the filling.
- Bake the pan in the oven for 20 - 25 minutes until the crust is golden brown. Let cool before topping with whipped coconut cream.
- When ready to serve, prepare the coconut whipped cream by beating the chilled coconut cream with the vanilla until thick and creamy. You can also use a whipped cream dispenser for this. Dollop each mini pumpkin pie with the cream and enjoy!
Notes
Coconut whipped cream : You can use a whipped cream dispenser to top these mini pies. You use it the same way you would normal whipped cream! Simply add chilled coconut milk and a little vanilla to the base and shake a few times. Then attach the nitrogen cartridge. You will hear a hissing noise at the nitrogen flows into the base. Shake a few more times then dispense onto the top of your mini pumpkin pies!
Storing : Store these mini almond milk pumpkin pies in the fridge until ready to enjoy. Keep them in an airtight container with a lid. You can go ahead and top with whipped coconut cream if you want or wait and do that when serving.
Make ahead of time : You can make the dough ahead of time and store it in the fridge until ready to use. It will keep for 3 days when chilled and wrapped up.
For a crowd : This recipe makes 12 mini dairy free pumpkin pies which are perfect for a small gathering. You can easily double or triple the recipe to make 24 or 36 mini pies. Click the 2X or 3X button in the recipe card to multiple the ingredient measurements.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 64mg | Potassium: 122mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3467IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg