It's officially Pumpkin Pie Week: the prelude to Thanksgiving. I love love love pumpkin pie, so I have been recipe testing to create an option that is food allergy-friendly. These mini pies are egg free, dairy free, and gluten free, and so rich. They have a custard-y texture, crisp little crust, and will most definitely replace breakfast for the next few weeks, or until the stores run out of pumpkin.
This recipe yields 8 mini pies, and I used nonstick pie pans so the mixture would release easily after it cooled.
MINI PUMPKIN PIES
1/2 CUP COCONUT FLOUR
2 TBSP ARROWROOT POWDER
1/2 TSP SEA SALT
1/2 CUP PALM SHORTENING (NO NEED TO MELT)
2 TBSP MAPLE SYRUP
2 TBSP FILTERED WATER
1/4 TSP VANILLA MAX OR 1 TSP VANILLA EXTRACT
Preheat the oven to 350 degrees F. Place the mini pie pans on a large cookie sheet. Mix all of the ingredients with a hand blender, or a fork will work just as well, until completely combined. Spoon same size dollops of the dough into each nonstick pie pan, and press it into the pan with your first three fingers (in Scout's Honor position) until it covers the whole bottom and comes up the sides a bit. Try to get the crust an even thickness, keep pressing until a thin, flat layer forms. Prick the dough a few times with a fork to keep it from bubbling up.
Cook the crusts for 9 minutes, or until the edges start to slightly brown. Remove them from the oven to cool completely.
PUMPKIN PIE MIXTURE
1/3 CUP GRASS-FED GHEE OR REFINED COCONUT OIL (I LIKE TINSTAR FOODS OR BULLETPROOF)
2 TBSP GRASS-FED COLLAGEN (I USE BULLETPROOF COLLAGELATIN)
1/2 CUP FILTERED WATER
1/3 CUP MAPLE SYRUP
1/2 CUP CANNED COCONUT MILK (I USE NATURAL VALUE)
2 TBSP COCONUT FLOUR
1 TBSP PUMPKIN PIE SPICE
1/4 TSP HIMALAYAN SEA SALT
In a mixing bowl, whisk or blend everything but the gelatin, water, and ghee.
Next, on a the lowest heat setting, quickly whisk the gelatin and water together until it starts to thicken. Then add the ghee, and keep whisking fervently, until the ghee melts right into the gelatin mixture. Allow it to cool for 1 minute, then, while whisking, pour in the gelatin ghee mixture into the pumpkin. The gelatin sets very quickly, so this part needs to be done in a timely manner. Using a spring-loaded ice cream scoop, scoop the pumpkin puree right over the crusts, until each one is covered. Tap the cookie sheet onto the counter once, with force, to settle the puree over the crust without leaving pockets of air.
No baking is necessary for this part! So allow them to cool for an hour, then place them into the fridge until you are ready to serve. I use a large tea towel to cover mine, because plastic wrap tends to stick to the pumpkin and leave marks that are not so pretty. Once cooled, use an offset spatula (or spreader knife) to loosen the edges; they should pop right out so have a serving dish ready!
In the event that the pumpkin mixture did cool too much before adding to the crusts, as you see in my photo, pop them into a 175 degree F oven for about 6 minutes, or until the pumpkin gelatin mixture loosens a bit. Remove it from the oven and use a toothpick to make the puree even, pulling up in the middle as it leaves the pie.
Top the pies with whipped coconut cream, a sprinkle of cinnamon, and indulge into pumpkin pie without a worry because these pies are a healthy alternative to traditional pumpkin pie.