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Gluten & Dairy-Free No Crust Mini Pumpkin Pies
These cute little crustless pumpkin pies have no dairy or gluten!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
dessert, Fall, Pie, pumpkin, Thanksgiving
Servings:
12
Equipment
Muffin tin
Ingredients
15
ounce
can pumpkin puree
1/2
cup
granulated sugar
1/4
cup
lightly packed brown sugar
2
large eggs
1
teaspoon
pure vanilla extract
3/4
cup
canned coconut milk
1/2
cup
gluten-free all-purpose flour blend
2
teaspoons
pumpkin pie spice
1/2
teaspoon
salt
1/4
teaspoon
baking soda
1/4
teaspoon
baking powder
Instructions
Preheat the oven to 350°F. Line a muffin pan with paper liners (or silicone muffin liners).
In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs, vanilla, and coconut milk until smooth.
In another bowl, whisk together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
Add the dry ingredients to the wet and stir to fully combine.
Divide the batter into the prepared muffin pan and bake for 25 minutes.
Let the mini pies cool in the pan before chilling in the refrigerator for at least 1 hour before serving.
Video
https://youtu.be/V9LcCO8xZyA