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Meals I Can Make: Mini Pumpkin Pies

It's that time of year: the holidays! We love these Mini Pumpkin Pies for ease and also cuteness. Grab your apron and get bakin!

xo

Team JS

 

Mini Pumpkin Pies

A homemade and healthier pumpkin pie recipe with minimal ingredients!

This recipe is dairy-free and gluten-free. 

Pumpkin is full of vitamin C, fiber, potassium, and antioxidants. 

 

Makes 4-5 mini pies. 

 

Baking utensils:

Rolling pin 

Mini pie pans (we used two 6” mini ruffled pie dishes and two 4” mini round tart pans for a fun variety of sizes)

Baking sheet 

Optional: Fall Pie Crust Cutters 

 

Crust ingredients:

3 frozen gluten-free crusts (we used the brand Wholly Wholesome) or feel free to use your favorite store-bought or homemade pie crusts

Almond extract 

 

Filling ingredients:

1 15 oz. can organic pumpkin (with BPA-free lining) 

2 organic eggs, lightly beaten 

1 cup coconut sugar 

1 tsp vanilla 

½ tsp sea salt 

2 tbsp flaxseed 

1½ tsp pumpkin pie spice 

½ tsp cinnamon 

½ cup unsweetened almond milk 

 

Directions: 

1.

Let pie crusts thaw for about 10-15 minutes. 

2.

Roll out dough using rolling pin. 

3.

Cut into circles to fill in your mini pie dishes.

4.

Brush on a little almond extract to the bottom and sides of the dough.

5.

Using a fork, poke holes into the bottom and sides of dough.

6.

Place onto a baking sheet. 

7.

Preheat oven to 425 degrees.

8.

For your pumpkin pie filling, use a medium mixing bowl and add in all filling ingredients and whisk well, making sure it’s combined nicely. 

9.

The filling will be a little soup-y in consistency – that’s okay for this recipe!

10.

Pour filling into dough-filled pie dishes. 

11.

Bake in oven for 10 minutes at 425.

12.

After 10 minutes, reduce oven temperature to 350 degrees. (Don’t take pies out of oven.)

13.

Bake for 15 additional minutes on 350 and take out pies if using the 4” tart pans.  Let cool.

14.

If you’re using 6”pie dishes, these need additional baking time, so keep them in the oven for approximately 40-45 more minutes. Halfway through this baking period, cover the crust with tin foil to ensure it doesn’t burn. You can take the pies out briefly to cover and then place back into the oven. 

15.

Baking times do vary so please keep an eye on your pies. 

16.

If you’re using fall pie crust cutters, roll out dough, use cutters and bake in oven at 350 degrees for about 18-20 minutes or until golden brown. 

17.

Let pies cool. Top with fall cut outs. Slice, share and enjoy!  

Recipe Created & Styled by Kara Stout