Gluten-Free Mini Pumpkin Pies

gluten-free pumpkin pie

These gluten-free pumpkin pies have a thin and flaky pastry with a smooth, creamy, allspice fragrant filling. I bet you won’t be able to resist having just one. After all, indulging in a few clearly demonstrates your thanks and appreciation for pumpkins, right?

While us Canadian folk already celebrated Thanksgiving a few weeks ago, America’s is just around the corner. So I say, why not celebrate our neighbors with more pie?

Thanksgiving is a significant day for North Americans, as it is a time to show appreciation for our farmers, the harvest and one another. It’s a holiday to catch up with loved ones, to reflect upon everything we have in our lives, and for brisk walks through the woods as we wait patiently for the turkey to roast.

While this particular day encourages us to give thanks, I think it’s most important to be mindful of this action as a daily practice. Too often I catch myself focusing on the things I want or don’t have. (But really, I do need that nifty Kitchen Aid pasta maker!)

See what I mean?

This year I have so much to be thankful for. I encourage you to join me in practicing a reflection of thanks.

Take just a few minutes a week to think about what you have in your life. I personally like to reflect on Sunday evenings to start the week ahead on a positive note. I promise that you will start to place less focus and significance on what you don’t have. In the meantime, it’s perfectly fine (in my opinion) to have more pie.

Thanks for reading,

Milk & Marigolds xo

Mini Gluten-Free Pumpkin Pies

Although, I try to prepare most recipes from scratch, I have to take my hat off to Bob’s Red Mill Gluten-Free products. This crust mix is awesome!

Prep Time: 1 to 1½ hours   Cook Time: 10 + 35 minutes   Yields: 15 – 18 mini pies  
Author: Milk and Marigolds

Crust Ingredients:
453g bag of Bob’s Red Mill Pie Crust Mix (gluten-free)
12 Tbsp cold butter (can be vegan)
8 Tbsp cold shortening
¼ cup of rice flour (for rolling surface)

Pie Filling:
2 cups pumpkin puree (I prefer to roast a medium-sized pumpkin, but canned is fine if needed)
½ cup packed brown sugar
1 teaspoon of pure vanilla extract
3 large eggs
¾ cup coconut milk (I like Silk coconut beverage)
1½ tablespoons of pumpkin all-spice
1 teaspoon of ground cinnamon
A pinch of salt
A couple of tablespoons of non-dairy milk (for brushing the crust prior to baking)

Helpful Tools:
A cool surface
Plastic cling wrap
Muffin tin(s)
A rolling pin
A mixer or 2 knives
A blender or processor
A taste tester!


  1. Preheat the oven to 400°F. Prepare the pumpkin by carefully cutting it into ‘bakable’ sized pieces. Remove all seeds and stringy bits (or as my students like to call it, guts). Bake at 400°F until the pumpkin is tender. Remove from oven to cool.
  2. While waiting for the pumpkin to bake, prepare the dough, following Bob’s Red Mill instructions. Refrigerate.
  3. As the pastry cools in the fridge, remove the cooled pumpkin from its
  4. Scoop the softened pumpkin into a mixer with the other pumpkin filling ingredients. Blend until smooth.
  5. Gently roll out the pastry on a cool, lightly floured (g-free) surface .
  6. Use a glass or mug to cut out circles that will slightly overlap the circumference of the muffin tin sections. Put aside a small amount for creating pastry leaves or designs.
  7. Delicately place the circles into the muffin tin and press around the inside to ensure all sides of the tin are evening dispersed with pastry.
  8. Add the pumpkin mixture to each crusted muffin tin, filling it to the rim (it will lose some of its volume as it bakes). Add the decorations and brush exposed crust with non-dairy milk.
  9. Put in the oven for 10 minutes at 400°F, and then turn the oven down to approximately 35 minutes at 375°F. You want to bake the pies until the crust begins to lightly brown. Keep an eye on the pie after 30 minutes of baking.
  10. Remove from oven and serve hot or cold!

Milk & Marigolds Says…

Serve with your favorite whipping cream. I recently discovered a store bought coconut whipping cream that is to die for and compliments this recipe beautifully. Also, when preparing the pumpkin, reserve the seeds for roasting. They are delicious when roasted with a little olive oil and salt.
Bob’s Red Mill is sold in Canada, USA, Australia and Puerto Rico.

Copyright © 2014. Milk & Marigolds

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