Recipe Detail

Buttery Gluten Free Mini Almond Pumpkin Pies

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.