1 (15-oz) can organic pumpkin puree; we use Libby's
1/4 cup almond milk
1/4 cup maple syrup
Splash of apple juice or apple cider
1 tablespoon and 1 teaspoon arrowroot starch
1 Vital Farms egg, beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon allspice or our homemade pumpkin pie spice
1 teaspoon Himalayan salt
Follow to directions here to make the pie crust, then separate into six small evenly separated dough balls and assemble into the mini pie pan. Once formed, let chill in the fridge for about an hour.
Preheat the oven to 350F.
In a mixing bowl, combine all the filling ingredients and mix with a spoon or hand mixer.
After brushing the crust with an egg wash, spoon the pumpkin mixture into each pie shell.
Bake for 30 minutes or until the pie is somewhat firm to touch (it will get firmer as it cools). Being that the crust is grain-free, it will not brown; if you would like to slightly brown, rub some oil or dairy-free butter around the edges of the crust when there are 10 minutes left to cook, but watch carefully so it doesn't burn!
Let the pie sit until cooled and you can remove onto a wired rack to fully cool.
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