I was talking food with my gluten-free friend Amy the other day and mentioned a mini gluten free pumpkin pie recipe I had written down on a scrap of paper - and couldn't find anywhere. I'm notorious for writing down recipes and notes on scraps of paper (backs of receipts, used envelopes , margins of fliers or whatever I can find near the computer) and misplacing them (usually in the trash). But then I found an open notebook among our homeschooling stuff, and there was the recipe I had been looking for.
It's a combination of several different recipes I found while googling recipes for gluten free pumpkin pie and almond meal pie crust. The kids and I thought it was just right for the pumpkin pie treat we craved, though my husband still prefers the old fashioned version. Well, you can't please them all, but I hope this little treat pleases you if you're in the market for gluten free (and milk free) mini pumpkin pies with almond meal crust.
Mini Gluten Free Pumpkin Pies
3/4 cup rice flour blend (or your choice of gluten free flour blend)
3/4 cup almond meal
1/3 cup powdered sugar
1/2 teaspoon xanthan gum
pinch of salt
1 stick cold butter
Mix dry ingredients. Add butter and mix until crumbly. Add egg and mix until egg is incorporated. Divide dough into twelve balls. In greased muffin pans, gently press dough to form little cups. Bake at 375 for 10 minutes.
1 16-ounce can pumpkin puree (or two cups pumpkin puree)
2/3 cup sugar
2 teaspoons pumpkin pie spice
3 slightly beaten eggs
2/3 cup rice milk
Blend all ingredients and divide among 12 pie crusts. Bake at 375 for 20-25 minutes, or until crust is golden brown and pumpkin filling is set.
Serve warm. Enjoy!