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Fall is officially here! That means that it’s 100% acceptable to sneak pumpkin into every meal you make from now until February. Pumpkin coffee, soups, brownies, caramels, sandwiches and whatever else you can dream of. What better way to kick things off than with this basic (but not so basic) Pumpkin Pie recipe? The only way to make a perfectly spiced, fresh from the oven pumpkin pie better is to make a mini version! Making miniature versions of desserts can be a great way to reduce snacking during baking season. You know, that 12-month never ending baking season. You can make a double batch and keep them frozen until you’re ready for a treat. Simply heat them up in the microwave or toaster oven when you’re ready to feel all the fall feels.
There’s not much to pumpkin pie which is part of what makes it oh-so-yummy! Since it’s so simple I opted for making my own filling and all it took was a few ingredients and few spices. You can also purchase pre-mixed pumpkin pie spice blend or pre-made filling if you don’t have all of these ingredients on hand. For this recipe we used coconut milk making it a dairy free pumpkin pie! Did you know most pumpkin pie recipes contain milk? This whole pie is also gluten free since I ditched the traditional wheat crust and used my favorite Maple Pecan Homestyle Granola as the crust.
Why use granola as a pie crust? Granola is already baked, sweetened and has most of the oil and all the flavor you would want out of a pie crust. It’s a great way to cut down your prep time and simplify baking your favorite treats, who doesn’t love a baking shortcut? Erin Baker’s Homestyle Granola is gluten free and most flavors are vegan as well. This makes Granola a great allergen friendly option for pie crusts. Now you can say hello to baking season without saying goodbye to your dietary restrictions.
A tip when making the crust – the more you process the granola in your food processor the easier it will be to manipulate in your pie tin!
Makes 24 Mini Pumpkin Pies
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