Gluten/Dairy free Mini Pumpkin Pies
¾ + 2 Tbsp of any non-dairy butter spread
4 Tbsp of vinegar
1 cup canned pure pumpkin (not pumpkin pie mix)
3/4 cup non-dairy milk (Silk cashew milk)
1 1/2 teaspoons pumpkin pie spice (Pati’s Recipe –Pumpkin Spice)
1 teaspoon vanilla
½ teaspoon salt
2/3 cup Stevia (Truvia) or sugar
2-3 Tbsp of cold water if necessary
1 cup frozen (thawed) non-dairy whipped topping, if desired
Note* You can substitute butter and dairy milk, & whipped topping
Heat oven to 375°F. Spray your mini muffin cups with cooking spray.
In a mixing bowl, cut the cold non-butter shortening into mix until crumbly.
In your mixer or with a wire whisk, whisk eggs and vinegar together until very foamy.
Mix the wet ingredients into the dry ingredients and knead until the mixture holds together. Adding 2-3 Tbsp of cold water if necessary.
Form dough into a ball and refrigerate to chill for 1 hour.
Allow dough to rest for 20 minutes before rolling.
Roll out dough and cut out circles and place dough into mini muffin cups.
Fit the circles of dough into the muffin tin, pressing the center down first, and then fitting the dough in so that it is in full contact with the corners and sides of the muffin cups. Place in the refrigerator to chill while you mix your fillings.
In medium bowl or mixer, stir all ingredients for pie filling except whipped topping until blended.
Pour using a small scoop of pie filling mixture into each mini-muffin cup.
Bake 15 minutes then turn down oven to 350°F. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean the muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.
Cool 10 minutes longer, and serve with 1 generous tablespoonful non-dairy whipped topping.
Glutino Perfect Pie Crust was just that –PERFECT. I look forward to using this product for many pie recipes !!!!