Pumpkin pie is a must have for Thanksgiving and so is this gluten free mini pumpkin pie! The flaky all-butter gluten free 6-inch pie crust holds creamy pumpkin pie filling abundantly spiced with flavor. Plus a special ingredient makes this mini pumpkin pie recipe one of the best!
Mini Gluten Free Pumpkin Pie
This gluten free pumpkin pie is adapted from my traditional 6-inch small pumpkin pie recipe – but made with a flaky gluten free crust. And if you love pumpkin pie but want a dessert if you’re short on time, try my small batch pumpkin apple pie bars.
And while pumpkin pie is a holiday favorite, this small batch pie includes a secret ingredient in the filling to make it stand out from the rest … dairy-free eggnog! Not only is the filling already generously spiced, but the eggnog adds an extra kick and it lends to the silky smooth texture.
Do You Have More Gluten Free Thanksgiving Recipes That Have A Traditional Equivalent?
I sure do!
- My traditional small batch pumpkin cupcakes and the delicious pumpkin gluten free cupcakes.
- Or an alternative to pie with soft spiced pumpkin whoopie pies and the gluten free pumpkin whoopie pies. Each with a spiced cream cheese filling.
- And the most popular recipe on the blog – cinnamon swirl small batch pumpkin bread and the just as heavenly gluten free pumpkin cinnamon bread.
Ingredients
- Gluten Free Pie Crust Recipe – The recipe for the flaky crust is in the recipe card.
- Egg – 1 large egg is all we need. The egg makes the filling silky and serves as a binder.
- Canned Pumpkin – Pure pumpkin and not pumpkin pie filling. We are adding our own flavor!
- Eggnog – I enjoy the SO Delicious coconut milk eggnog. Though any eggnog or cream will work.
- Pure Maple Syrup – Maple syrup adds sweetness, but I also love its caramelly butter flavor.
- Brown Sugar – Light or dark brown sugar will work – I have tried both. Coconut sugar is also a delicious refined sugar free substitute.
- Pumpkin Pie Spice – Make it easy on yourself and use store-bought pumpkin pie spice! I openly admit to it in most of my pumpkin small batch recipes!
- Ground Cinnamon – A touch more spice imparts a wonderful flavor.
- Vanilla Extract – Flavor!
- Salt – Salt is wonderful at balancing and highlighting all of the flavors in the filling.
Tips For Success
This pumpkin pie recipe may be one of the easiest holiday recipes on the blog. Of course, making the pie crust requires a few steps, but even that is an easy recipe!
- Make the filling while the pie crust is pre-baking – This way you are ready to go and fill the pie as soon as it is done with its pre-bake.
- The pie crust doesn’t need to cool before you add the filling – No need to wait for the crust to cool down. Since we are popping the pie right back into the oven, the temperature of the crust is not an issue.
- Use pure canned pumpkin and not pumpkin pie filling – The pre-made filling has a lot of ingredients we don’t want or need since we are adding our own flavor. That said, I suppose you could swap it in if you have an affinity for it!
- Whisk the egg first – I like to do this to make sure there is good distribution and no egg bits that cook up in the pie.
- Cover the crust to prevent burning – Inevitably, the crust is going to want to brown faster than the filling cooks. Have strips of foil ready to loosely cover the crust to prevent over-browning.
- Prop the oven door open when the pie is done baking – This helps prevent cracking on the top. However, if that is not a concern because you are going to slather the top with whipped cream, just cool the pie on the counter!
Decoration Ideas For Pumpkin Pie
- Sugared cranberries – I simply toss frozen cranberries into a bowl of sugar. As the cranberries thaw, the juices will hold onto the sugar.
- Sugar cookie cutouts – Use the gluten free sugar cookie recipe to wow your guests with the cutest little cookies!
- Whipped coconut cream – The dairy-free whipped topping is a great tie-in to the dairy-free eggnog! Add a little cinnamon to make the flavor festive.
- Drizzle with caramel sauce – This may seem purely indulgent, but it is the holiday, so why not?! Try the apple cider caramel sauce made with maple syrup for a refined sugar-free version that rivals its full sugar twin.
- Copy the original – And use the cranberry whipped cream topping from my original pumpkin pie recipe.
- Go au naturel – Sometimes there is no need to mess with a classic – especially when it is this good!
Recipe FAQ
Yes! You will also have to double the pie crust recipe. A doubled batch will fit a 9-inch pie dish.
4 good size slices. Though you can certainly slice smaller for 6, or larger for 3.
I have never tried a vegan version. The egg as the binder would need to be adequately substituted to get the right texture. Additionally, there is butter in the pie crust.
Cover the pie and store at room temperature overnight, or in the refrigerator for up to 3 days.
Yes! Cool the baked pie completely. Then cover tightly with plastic wrap and place in a Ziploc bag. The pie can freeze for up to 1 month and should be defrosted in the refrigerator.
Gluten Free Mini Pumpkin Pie
EQUIPMENT
INGREDIENTS
Pumpkin Pie Filling
- 1 large egg
- 1/2 cup pure canned pumpkin
- 1/4 cup dairy free eggnog (dairy eggnog or cream will also work)
- 2 tablespoons pure maple syrup
- 3 tablespoons brown sugar (light or dark)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
INSTRUCTIONS
Gluten Free Pie Crust
- Prepare the pie crust according to the recipe. While the pie crust is pre-baking, make the pumpkin pie filling.
Pumpkin Pie Filling
- In a small mixing bowl, whisk the egg. Add the pumpkin, eggnog, maple syrup, brown sugar, spices, and salt. Whisk until all of the ingredients are combined and the filling is smooth.1 large egg, 1/2 cup pure canned pumpkin, 1/4 cup dairy free eggnog, 2 tablespoons pure maple syrup, 3 tablespoons brown sugar, 1 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Once the pie crust is done pre-baking, reduce the oven heat to 375F degrees.
- Pour the filling into the pre-baked crust (there is no need to cool the baked crust before filling it because it is going right back into the oven) and bake the pie for 35 to 40 minutes until the filling is set. The filling should still be soft and have a slight jiggle, but a toothpick inserted in the middle should come out mostly clean. Note – If the crust starts to brown too quickly, cover the edges with small pieces of folded aluminum foil.
- Turn the oven off and prop the oven door open slightly with a wooden spoon. Allow the pie to cool in the oven as the oven cools down. This will help avoid cracks in the pie filling. Note – If you are not concerned with cracks in the pie, remove the pie from the oven when it is done baking and cool completely on a wire cooling rack.
- When ready to serve, dollop with whipped coconut cream or your favorite ice cream. Enjoy!
RECIPE NOTES
- Pumpkin – Use pure pumpkin and not pumpkin pie filling. The latter already has sugar, spices, and other ingredients we don’t need.
- Eggnog – The eggnog makes the pie extra creamy and flavorful. You can swap the dairy free for dairy eggnog, or just use cream.
- Serving Size – This recipe yields a 6-inch pie. It can be doubled to fit a 9-inch pie pan. The pie crust recipe will also have to be doubled.
- Storing Leftovers – The pie can be stored covered at room temperature overnight or refrigerated for up to 3 days.
- Decorations – Use the gluten free small batch sugar cookie recipe to make cute cookie cutouts to decorate the top of the pie.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!