Mini Ginger Pumpkin Pies With Gingersnap Maple Crust
Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is, his good, pleasing and perfect will.
As a Christian and “ Follower Of The WAY “ I have learned ( and I’m still learning ) to grow through what I go through. I’ve spent many years praying things “away” instead of praying things “through”. I would get so caught up and focused on God changing my circumstances that I never really let him change me.
God forbid you change me!! Change them…Change this…Change that… Change me?! Too much work, I would avoid it like the plague! 2 Corinthians 3:18 illustrates this powerful supernatural transforming change from the inside out. Here you have it… “ And we all, with unveiled face, continually seeing as in a mirror the Glory of the Lord, are progressively being transformed into his image from one degree of glory to even more glory, which comes from the Lord, who is the spirit. “
God wants and desires to change us from the inside out. If we keep praying away every problem we will never grow spiritually. I still struggle in my flesh from time to time, however God is cultivating in me spiritual growth and maturity. As painful as these changes may be, I am growing up! God wants to take us from glory to an even higher level of glory, we can’t be stagnant. We may make mistakes but God’s forgiveness is always there, strengthening us to persevere, press on and through.
🌟 Believe it, to receive it! We are more than conquerors 🌟
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 can organic pumpkin puree
- 2 eggs organic
- 1 egg yolk organic
- 1/2 cup canned coconut cream
- 2 tbsp Honey
- 1/2 tsp vanilla
- 2 tbsp cornstarch
- 1/3 cup + 1 tbsp 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 crisco
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, cornstarch, honey, 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.
- Place mini pies in the oven and bake approximately 33 minutes. (If you are baking the large pie the time is approximately 1 hour and 10 – 15 minutes …)
- 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. ***Also you may be able to get 5 tarts out of the crumb mixture depending on how thick you make your crust. Cooking time can vary from 30 to 36 minutes so keep an eye on them. My oven had them done in 33 minuets. Cooking times may vary
If you are feeding more people here is the conversion for a large tart pan : The filling remains the same. You will just modify the crust a tiny bit. – Large Tart Pan – 11 x 11 1/2 – 3 boxes of Pamelas Gingersnaps (total) – you will add an additional 1/4 cup + 1 tablespoon of softened butter – plus one more teaspoon of pure maple syrup – BAKE PIE FOR – 1 hour. Cooking times may vary 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
Notes
Notes: I used winton tart pans with removable bottoms, very easy to transfer to a plate when done cooking. ***Also you may be able to get 5 tarts out of the crumb mixture depending on how thick you make your crust. Cooking time can vary from 30 to 36 minutes so keep an eye on them. My oven had them done in 33 minuets. Cooking times may vary
If you are feeding more people here is the conversion for a large tart pan : The filling remains the same. You will just modify the crust a tiny bit. – Large Tart Pan – 11 x 11 1/2 – 3 boxes of Pamelas Gingersnaps (total) – you will add an additional 1/4 cup + 1 tablespoon of softened butter – plus one more teaspoon of pure maple syrup – BAKE PIE FOR – 1 hour. Cooking times may vary 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
**** Because of the texture of the gingersnap cookies the crust will be chewy ( this is completely normal )
- Category: desserts
- Method: bake
- Cuisine: american
Keywords: Mini Ginger Pumpkin Pies With Gingersnap Maple Crust, gluten free desserts, gluten free Ginger Pumpkin Pies
Happy Baking!
MORE GLUTEN-FREE RECIPES TO TRY:
- Gluten Free Bailey’s Chocolate Tart
- Gluten Free Pumpkin Cheesecake Parfait
- Chocolate Chip Banana Bread Bars
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