MINI GLUTEN-FREE PUMPKIN PIES
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- 1 pouch (10 oz.) The Toasted Oat Macadamia Chunk Soft Granola
- 2 large eggs plus the yolk of a third egg
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/3 cup confectioners sugar
- 15 oz. pumpkin purée
- 4 cans full fat coconut milk (or 1 1/2 cup heavy cream)
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. ground cardamom
- 1/2 tsp. zest from fresh lemon
Place all 4 cans of coconut milk in refrigerator. Preheat oven to 425 degrees Fahrenheit. Zest lemon until you have 1/2 tsp.
To make the crust, evenly pour Macadamia Chunk Soft Granola into muffin tin. Press granola down with your thumbs to create an even layer, about 1/4- to- 1/2-inches thick. Alternatively use bottom of a cup to press granola down, forming the crust.
Bake crust in oven for only 5 minutes. Remove from oven & set aside.
In a large bowl, beat eggs & egg white until yolks are combined. Mix in the brown sugar, sugar, salt, spices & lemon zest.
Mix in pumpkin purée until well combined. Open 2 cans of coconut milk & scoop out hardened top layer until you have 1 1/2 cups. Mix in coconut cream (or heavy cream) until well combined.
Grab your muffin tin & pour filling onto crust until it is nearly full. Bake in oven for 8 minutes, then lower the temperature to 350 degrees Fahrenheit. Bake for an additional 10-20 minutes.
While pies are baking, make whipped cream topping. Scoop top layer of coconut cream from remaining 2 cans coconut milk. Using a hand mixer, whip together coconut cream & confectioners sugar until stiff peaks form.
When the pies are done (firm but still giggly in the center), remove from oven and let cool in tin for 10 minutes. Carefully remove from tin, using a knife around the edges if needed. Let cool on cooling rack.
Store pies in an airtight container in the refrigerator. Once they have completely chilled & are ready to be served, top with whipped cream.