Recipe Detail
Featured Recipe
Buttery Gluten Free Mini Almond Pumpkin PiesNEW!
Prep Time: 10-15 minutes
Cooking Time: 30-45 minutes
Servings: 12 mini pumpkin pies or 24 mini-muffin size pies
Equipment needed: 12 loose bottom mini cheesecake pans or a mini-muffin tin and 1 inch round cookie cutter for lids
1 1/2 cup
Arrowhead Mills® Organic Brown Rice Flour
1/4 cup
organic tapioca flour
1/4 cup
Arrowhead Mills® Organic Soy Flour
1 cup
organic Hain Pure Foods® Sugar
1/4 teaspoon
Hain Pure Foods® Gluten Free Featherweight Baking Powder
1/2 teaspoon
organic cinnamon flour
2 teaspoons
lemon zest
6 oz
unsalted organic butter, cubed, softened
2 large
organic egg yolks
1 teaspoon
organic vanilla extract
5 tablespoons
organic heavy cream, chilled
1 carton
Arrowhead Mills® Pour n’ Bake Pumpkin Pie Filling (Prepared according to package instructions but not baked)
1/4 cup
organic almonds, blanched w/ skin on
- Preheat oven to 350ºF. Butter the mini- cheesecake pans or mini - muffin tin well.
- In a food processor, add all dry ingredients and lemon zest, (excluding almonds for topping) pulse dry ingredients until just blended, add butter and pulse until mixture is crumbled.
- Pulse in yolks one at a time and add vanilla, slowly add in cream and pulse until dough just comes together. (Do not over mix)
- Turn dough onto lightly floured* surface, gently roll without handling dough too much, use cookie cutter to cut dough to line each of the prepared buttered pan(s) and to cut pastry lids for the top. (*using Arrowhead Mills Organic Brown Rice Flour or Organic Soy Flour)
- Fill lined pans with prepared gluten-free pumpkin pie filling and top with a pastry lid, poke in 5-6 blanched almonds.
- Bake for 30-45 minutes until pastry is cooked through and golden
- Cool and gently push pies up from the bottom to remove from pans. If using mini-muffin tins remove by slipping a pastry knife around the edge.
- Serve with whipped crème fraiche or whipped cream.