Have you ever thought to yourself, “I wish I could take this delicious pumpkin pie to go”? Thanks to this simple handheld dessert recipe, you can do just that! Forget forks and spoons—they’re no longer necessary for pie-eating. All you need to enjoy these portable sweets are you own two hands. Plus, they’re made with ingredients that will appeal to both vegan and gluten-free eaters. Now anyone can have a bite of pumpkin pie bliss when they’re on the run!
Gluten-Free & Vegan Mini Pumpkin Pies
Recipe courtesy of Sarah Hornacek
Makes 20-22 mini pies
Ingredients
Crust
1 package Bob’s Red Mill Gluten-Free Pie Crust Mix
6 Tbsp. organic non-hydrogenated shortening
6 Tbsp. ice cold water
10 Tbsp. Earth Balance vegan butter, cold
Filling
¼ cup organic brown sugar
1 cup pumpkin puree
2 Tbsp. coconut milk, for brushing
1 tsp. pumpkin pie spice
1 Tbsp. pure maple syrup
Icing
2 Tbsp. coconut milk
1 cup powdered sugar
½ tsp. cinnamon
Directions
- First, prepare the crust. In a mixing bowl, combine all crust ingredient except for water. With a pastry cutter, mix until most of the pieces of butter are smaller than the size of a pea. Add water and mix until a dough forms. If needed, add up to two more tablespoons of water, one at a time. Divide dough in half and form each half into a circle. Wrap each in plastic wrap and chill in the fridge for at least one hour.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. And
- To prepare filling, in a large, clean mixing bowl, combine all filling ingredients except for the coconut milk. Set aside.
- Place a large sheet of plastic wrap on a flat surface or counter. Remove crust dough from fridge and place in the middle of the plastic wrap. Top dough with another sheet of plastic wrap and, with a rolling pin, roll out until 1/8-inch thick.
- With a 3- or 4-inch circle or biscuit cutter, cut out rounds of dough and transfer to lined baking sheets.
- Scoop out about 1 tablespoon of filling and place into center of the round. Top with another round and use a fork to seal the edges. Brush the top of the pie with coconut milk and cut a ½-inch slit into the center. Repeat until all filling and rounds have been used.
- Bake for 20-22 minutes or until edges begin to brown.
- Meanwhile, prepare icing. In a small bowl, combine all icing ingredients. Transfer to a piping bag or a small plastic bag with the corner cut off. Let pies cool before drizzling icing over top of each.