Gluten-Free Mini Pumpkin Pies

Gluten-Free Mini Pumpkin Pies

These adorable gluten-free mini pumpkin pies are the perfect bite-sized treat for fall! Made with a buttery almond flour crust and a silky, spiced pumpkin filling, they’re everything you love about pumpkin pie in a perfectly portioned handheld version.

For the Crust

  • 1 cup (125 g) Bob’s Red Mill Almond Flour
  • ⅓ cup (65 g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup (58 g) unsalted butter, melted and cooled
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon pure maple syrup
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup (235 g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 egg yolk
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat the Oven
    Place your oven rack on the lower third and preheat to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick spray.
  2. Make the Crust
    In a large bowl, whisk together the almond flour, gluten-free flour, baking soda, cinnamon, and salt. In a separate small bowl, whisk the melted butter, sugar, maple syrup, egg, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
  3. Form the Mini Crusts
    Press about 1½ tablespoons of dough into the bottom and halfway up the sides of each muffin liner. Bake for 5 minutes. The crusts will puff slightly — use the back of a spoon to gently press them back down while still warm.
  4. Prepare the Filling
    In a medium bowl, whisk together the pumpkin puree, egg, egg yolk, maple syrup, heavy cream, vanilla, cinnamon, pumpkin pie spice, and salt until smooth and creamy.
  5. Fill and Bake
    Spoon about 2 tablespoons of filling into each crust and smooth the tops.
    Bake for 25–30 minutes, or until the centers are set and no longer jiggle when the pan is moved.
  6. Cool and Serve
    Allow the pies to cool completely in the muffin tin before removing. 
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