Gluten-Free Pumpkin Pie

Mini Gluten-Free Pumpkin Pies

Happy Thanksgiving to my fellow Canadians!

What is your favourite Thanksgiving food?

Ever since I was introduced to Glutino’s Perfect Pie Crust mix, making gluten-free pies has been very easy. I love the buttery flavour and flakey texture. I had to get creative when I realized I didn’t have a pie dish at the cottage, so I made mini pies in a muffin tray!

These mini pies are a great dessert to please all of your guests. Make a few fillings and just fill the pies up – then everyone can enjoy their favourite flavour. Although this post is too late for this year’s Thanksgiving, keep the idea in mind for Christmas (or for my American readers, try out this recipe for your Thanksgiving celebrations).

I followed the instructions on the Glutino Perfect Pie Crust box, but I adjusted the amount of time I baked them for. I did bake the base for 15 minutes, but then once filled and topped with the top layer of crust, I only baked them for 25 minutes.

You can use whichever pie filling you want, but for my pumpkin pie filling I made the following:

Pumpkin Pie Filling:

1 cup pureed canned pumpkin
1 cup condensed milk
1/4 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

Empty one cup of pureed pumpkin into a saucepan and heat for about five minutes. The process of warming the canned pumpkin helps to remove the taste of tin. After, whisk the pumpkin, sugar and condensed milk until smooth. Add in the eggs and beat. Stir in the spices and then allow the filling to cool.

While the filling is cooling, follow the instructions on the Glutino pie crust mix.

*I found chilling the dough for 30 minutes was plenty of time, rather than the full hour the instructions on the box stated. 

Mini Gluten-Free Pumpkin Pie

Enjoy!

….And remember, pie isn’t just for dessert, it’s perfect for breakfast too 🙂

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