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–+ servings

Gluten-Free Mini Pumpkin Pies with Oat Flour Crust

Gentle Tummy
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Ingredients
  

Pie Crust:

Pumpkin Filling:

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease your muffin pan.
    In a mixing bowl or food processor, combine 1-1/2 cups oat flour, 1/2 cup tapioca flour, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Pulse until blended. Cut 3/4 cup butter into small pieces and 3 tablespoons maple syrup into the mixture and pulse until the mixture is crumbly. Add 2 tablespoons cold water and pulse until a dough forms.
  • Divide the dough into 12 equal portions, approximately 40 grams each. Press the dough into the muffin tin to form the crusts. You can also roll the dough with a rolling pin and then press it inside the muffin cups. Poke several holes in the bottom of each crust using a fork.
  • Wash out your food processor and add 15 ounces of pumpkin puree, 1/2 cup cottage cheese, 1/3 cup cane sugar, 1/3 cup maple syrup, 2 teaspoons vanilla extract, 2 tablespoons tapioca flour, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ginger, and 1/2 teaspoon salt and blend until smooth you no longer see the cottage cheese curdles. Add the 3 eggs and mix just until blended.
  • Spoon the pumpkin filling into the crusts with a large cookie scoop or measuring cup, filling each one nearly full.
    Bake for 35-40 minutes, or until the filling is set and a toothpick comes out clean when inserted.
    Let them cool completely before serving and adding whipped cream on top.

Video

Notes

Make Ahead: You can make the crust and filling ahead of time and store them in the fridge. When you’re ready to bake, just assemble and pop them in the oven!
Crust Tip: If the dough feels a little sticky, just add a touch more oat flour to get it to the right consistency for the best pumpkin pie.
Did you make this recipe?Please let me know in the comments below how it turned out :)