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Mini Ginger Pumpkin Pies With Gingersnap Maple Crust

Mini Ginger Pumpkin Pies With Gingersnap Maple Crust


  • Author: Natalie Way

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

  • 115 ounce 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 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, cornstarch, honey, 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 45 minutes …)
  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