Mini Pumpkin Pies with Gingersnap Maple Crust are the perfect simple and easy holiday dessert. Incredibly delicious with a smooth rich filling.
Mini Pumpkin Pies With Gingersnap Maple Crust
Nothing screams Thanksgiving like a delicious pumpkin pie. These Mini Pumpkin Pies With Gingersnap Maple Crust are the perfect classic spin off to your traditional pumpkin pie. This delicious recipe is gluten free and dairy free and there’s no telling! Serve it up with cool whip or whip cream!
Large Pie Conversion
If you want a large Pie, the instructions will stay the same. You will be using one large tart pan instead of 4 mini tart pans. See notes for topping instructions.
Ingredients Needed
Ginger Pumpkin Filling
- 1 – 15 ounce can organic pumpkin puree
- 2 eggs organic
- 1 egg yolk organic
- 1/2 cup canned coconut cream
- 1/2 tsp vanilla
- 2 tbsp arrowroot starch
- 1 cup brown sugar
- 1 tsp fresh grated ginger
- 1/4 tsp ginger spice
- 1/4 tsp pumpkin spice
- 1/4 tsp cinnamon
- pinch cloves
Gingersnap Maple Crust
- 2 bags Mi-del Gluten Free Ginger Snap
- 1/2 tsp ginger
- 1 tbsp brown sugar
- 3 tsp Pure Maple Syrup
- 1 tsp grated fresh ginger
- 1/3 cup earth balance butter
Mini Ginger Pumpkin Pies With Gingersnap Maple Crust is made with Mi – Del Gingersnap Cookies and is the perfect delicious fall pumpkin pie. If your looking for more fall recipes be sure to check out these Double Chocolate Zucchini Muffins Topped with Candied Pistachios
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Mini Ginger Pumpkin Pies With Gingersnap Maple Crust
Description
Mini Ginger Pumpkin Pies With Gingersnap Maple Crust is made with Mi – Del Gingersnap Cookies and is the perfect delicious fall pumpkin pie.
Ingredients
Ginger Pumpkin Filling
- 1 – 15 ounce can organic pumpkin puree
- 2 eggs organic
- 1 egg yolk organic
- 1/2 cup canned coconut cream
- 1/2 tsp vanilla
- 2 tbsp arrowroot starch
- 1 cup brown sugar
- 1 tsp fresh grated ginger
- 1/4 tsp ginger spice
- 1/4 tsp pumpkin spice
- 1/4 tsp cinnamon
- pinch cloves
Gingersnap Maple Crust
- 2 bags Mi-del Gluten Free Ginger Snap
- 1/2 tsp ginger
- 1 tbsp brown sugar
- 3 tsp Pure Maple Syrup
- 1 tsp grated fresh ginger
- 1/3 cup earth balance butter
Instructions
(Make sure to read notes at bottom) (Large Pie Recipe Conversion Below)
- Preheat oven to 350° Lightly grease your 4 inch tart pans.
- In a large bowl, beat together eggs and egg yolk with your mixer.
- Now beat in the rest of your pumpkin filling ingredients (pumpkin purée, coconut cream, arrowroot starch, brown sugar, fresh ginger, ginger spice, pumpkin spice, cinnamon, cloves). Set aside.
- Next pour your 2 bags of gingersnaps into your food processor and blend on high for one minute until very fine crumbs form.
- Now add the rest of the crust ingredients and pulse until evenly mixed.
- Press the crust into the bottom and sides of your lightly greased 4 inch tart pans.
- Pour the filing mixture into each tart pan.
- Use foil strips to protect the crust from burning.
- Place mini pies in the oven and bake approximately 25 to 30 minutes. Cover with foil after 20 minutes of baking. (If you are baking the large pie the time is approximately 50 minutes give or take a fe- cover pie with foil at halfway baking point.)
- Serve with coconut whipped topping and enjoy!
Notes: I used winton tart pans with removable bottoms, very easy to transfer to a plate when done cooking.
Notes
Notes: I used winton tart pans with removable bottoms, very easy to transfer to a plate when done cooking.
If you really want to have fun with it like I did here you can add : 3/4 of a 8 oz bag of chopped pecans to a medium bowl with 1/4 cup softened butter, and 1/4 cup brown sugar. Mix really well. Once the pie has completely finished baking, you can add the candied pecans to the top and put back in the oven for an additional 8 – 10 minutes to set @ 350 degrees
- Category: desserts
- Method: bake
- Cuisine: american
Happy Baking!
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