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Mini Pumpkin Pies With Gingersnap Maple Crust

November 14, 2017 By Sam Granier Leave a Comment

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Mini Pumpkin Pies with Gingersnap Maple Crust are the perfect simple and easy holiday dessert. Incredibly delicious with a smooth rich filling.


Mini Ginger Pumpkin Pies With Gingersnap Maple Crust

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.

pumpkin pie gingersnap crust

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

Mini Ginger Pumpkin Pies With Gingersnap Maple Crust


  • Author: Natalie Way
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Description

Mini Ginger Pumpkin Pies With Gingersnap Maple Crust is made with Mi – Del Gingersnap Cookies and is the perfect delicious fall pumpkin pie.


Scale

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)

  1. Preheat oven to 350° Lightly grease your 4 inch tart pans.
  2. In a large bowl, beat together eggs and egg yolk with your mixer.
  3. 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.
  4. Next pour your 2 bags of gingersnaps into your food processor and blend on high for one minute until very fine crumbs form.
  5. Now add the rest of the crust ingredients and pulse until evenly mixed.
  6. Press the crust into the bottom and sides of your lightly greased 4 inch tart pans.
  7. Pour the filing mixture into each tart pan.
  8. Use foil strips to protect the crust from burning.
  9. Place mini pies in the oven and bake approximately 33 minutes. (If you are baking the large pie the time is approximately 1 hour give or take a few.)
  10. 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

Keywords: Mini Pumpkin Pies With Gingersnap Maple Crust, gluten free desserts, gluten free Pumpkin Pie

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Happy Baking!

tart

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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Hello, My Name Is Child Of The One True King... I've Been Saved, I've Been Changed, I Have Been Set Free!! Ok, well most of you know me as Natalie Way Bakes. I am just your average domestic stay at home mom living with food allergies, trying to conquer a Gluten Free/ Dairy Free lifestyle that is anything short of boring. I'm definitely still learning, and love to share new ideas as I discover them.

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