Pumpkin pie is a must have for Thanksgiving and so is this gluten free mini pumpkin pie! The flaky all-butter gluten free pie crust holds creamy pumpkin pie filling abundantly spiced with flavor. Plus a special ingredient makes this mini pumpkin pie recipes one of the best!
Prep Time30 minutesmins
Cook Time1 hourhr
Chill1 hourhr
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: 6-Inch Pie, Holiday Pie, Pumpkin PIe, Small Batch
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.
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 cream or your favorite ice cream. Enjoy!
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 sugar cookie recipe to make cute cookie cutouts to decorate the top of the pie.