It look a couple of tries, but finally got the recipe just right and I am excited to share it with you all.
These pies can be made into little minis, which are great for potlucks and treats around the house to enjoy, or can be made into a full size pumpkin pie as well. Both turn out great!
Using only a quarter of a cup of honey for the full recipe, this recipe shows you don’t need sugar and wheat flour to bake amazing treats for yourself and family.
Now lets get started!
First off you want to make your crust. It’s important to mix the almond flour and the arrowroot powder (or you can use cornstarch if not paleo) VERY well before adding in the wet ingredients. Just to make sure the arrowroot powder mixes in well and you don’t have any chalky lumps in your final pies.
Then in a separate bowl, mix your egg and melted butter, and slowly add to your dry crust dough ingredients. To ensure your crust binds together, this recipe definitely creates a drier crust. And that is the way it is supposed to be! Don’t add water or extra melted butter. It all works out in the end.
And when your crust is all mixed together, it should ball up and be quite firm like the picture below.
Now with your pie crust all ready to go, the next step is to put it in the bottom of your tins.
If you are making mini pies, then you would need to use 2 muffin tins. And if you are making a full size pumpkin pie you need to use a deep pie dish.
What I love about this recipe, is there is no need to chill the dough at any point. You can just go ahead and start molding it into the bottom of your muffin tins. Also, no need to grease the tins either!
So in making the mini pies, start by putting about a tablespoon of crust dough in the bottom of each muffin tin (non-greased muffin tins). From there, using the back of a spatula or your hands, press the dough into the bottom of each tin. You can add to spots that are too thin and remove from where it is too uneven. The dough is very forgiving, that is definitely one of the positives of cooking gluten free. Below is a quick demo:
Now with your pie crusts done, you can set them aside and the next step is to mix together your pumpkin filling. And there really are no fancy steps in doing this part, it is more about just combining everything and making sure it is mixed well.
And then all that is left to do, is poor your filling over each pie crust. Using a measuring cup for this is the fastest and easiest way to make sure they all are evenly filled at the end.
And that is it, then just bake at 350*F for 20 to 30 minutes, or until tops are slightly browned and enjoy!!
Yields 20 Mini Pies, or 1 Deep Dish Pie
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1.5 cups Almond Flour
- 1/4 cups Arrowroot Flour (or cornstarch if not paleo)
- 1 Egg
- 2 tbsp Melted Butter
- 796 mL Pureed Pie (1 Can, make sure it doesnt already have pie spice added!)
- 1 tsp Vanilla
- 3/4 cup Coconut Milk
- 3 Eggs
- 2 tsp Pumpkin Pie Spice
- 1/4 cup Honey
- Preheat oven to 350*F
- Starting with the crust, in a large bowl mix together the almond flour and arrowroot powder very well with a whisk.
- In a separate small bowl, mix together the melted butter and egg.
- Add the butter and egg mixture to the dry ingredients, and mix very well to combine.
- If making mini pumpkin pies, in the ungreased muffin tins, start by putting about 1 tablespoon of the crust dough in the bottom of each tin.
- Then with the back of a spatula or your hands, press into the bottom of each tin. See video in post above if need help.
- If making 1 large pumpkin pie, in a deep pie dish, start pressing the dough into the bottom and up the sides of the whole dish. Use the back of a spatula to ensure dough is evenly placed throughout your entire pie.
- Set aside
- In a large bowl, combine all your pie filling ingredients and mix very well.
- Using a small measuring cup, slowly add filling to each of your muffin tins, ensuring they are filled to just below the brim.
- Put both sets of muffin tins in the oven together, side by side or one on top of the other.
- Bake in oven for 20 to 30 minutes, or until tops are slightly browned and centers of the pie filling is no longer raw.
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