Gluten-Free Pumpkin Pie for Two
These mini gluten-free pumpkin pie recipe for two is a must have dessert. It has all the delicious holiday flavours just in a smaller package. You’re going to love them!
And though pumpkin pie is not a traditional Mexican dish. I did grow up eating it during the holiday season. So it’s always a part of my holiday tables.
Besides, autumn and the holidays just wouldn’t be the same without pumpkin pie. Am I right or what?!
Yummy Things Come in Small Sizes
When you have a small family, regular sizes pies are just too much. So you need an option for small serving recipes.
Amigos, I created these mini pumpkin pies just for us which have small families.
This pumpkin pie is perfectly adorable made into two individual pies or into one petite pie.
But of course you could easily double or triple the recipe for larger sizes.
Hokkaido Pumpkin for Pie Filling
While you could use store bought canned pumpkin puree, you could also roast your own pumpkin for the pie filling. The results are delicious!
Hokkaido pumpkins are super tasty. They’re also much easier to cut and roast quicker than other pumpkins.
How to Roast Hokkaido Pumpkin
To roast this delicious pumpkin is super easy. Preheat oven to 220C or 428F. Rinse thoroughly and simply slice in half with a sharp knife. Then use a spoon to scoop out all of the seeds and membranes.
(Save the seeds to roast if you’d like!)
Next place the halves on a baking sheet and put in the center of oven. Roast for about 35 to 40 minutes. Or depending on the size of your pumpkin. Then scoop out the flesh and use an immersion blender or potato masher to make the puree.
But like I said you could also just use store bought pumpkin puree. Make sure it’s not the pumpkin pie filling with the spices!
Gluten Free Oat and Acorn Flour Pie Crust
I created this gluten free pie crust one year simply because I had extra oat and acorn flour to use up.
Oat flour is quite easy to find online or at your local grocery store. If you have a gluten allergy do make sure it’s certified GF.
Acorn flour is a little harder to come by. But so if you can’t find it, you can easily swap it out for almond, hazelnut, or even cashew would be great! Use either store bought or homemade.
Both the acorn and oat flour help make this pie crust extra crumbly. Since neither have gluten it will resemble something more like a graham cracker pie crust.
You also won’t have to spend all the extra time rolling it out. Simply mix the ingredients and shape into the pie mold. Don’t know about you, but I’ve always hated having to roll out fragile pie crust.
The use of buttermilk and butter give it a slight creamy taste and texture. This does helps to bind the flours together. If you want to add more binding, and if your diet allows you, then you may add a bit of cornstarch to the mix.
These two flours make for a wonderful aroma and taste which could be even better by adding spices to it. To give it a seasonal touch you could try adding cinnamon, nutmeg, cardamom, or even cloves.
This pie crust is going to take your pumpkin pie game to a whole other level of awesomeness! The nutty pie crust complimented the filling perfectly and it’s always a huge hit.
Gluten-Free Pumpkin Pie for Two
Amigos I know you could easily go out and buy a premade pumpkin pie. But if you have a small group of people to feed, it’s better to make it at home.
You could do like I did and make individual pies instead of one larger one. The mini pies not only look beautiful, but are so much fun to eat.
It’s really not complicated at all to make. If you’d rather not make the pie crust from scratch, go ahead and buy some at the grocery store. Then just roll it out and press it onto your mini pie dishes.
(This recipe makes two small pies sized 5.5 inches or 14 centimeters. Feel free to double or triple the recipe if desired.)
How to Make Mini Gluten-Free Pumpkin Pie for Two
Okay amigos below is my recipe, it’s not complicated at all. But do reach out if you have any questions.
Gluten-Free Pumpkin Pie for Two
Equipment
- Mini Egg Tart Pans with Removable Bottom
Ingredients
Oat Flour & Acorn Flour Pie Crust
- 40 grams 1.4 oz hazelnut or acorn flour
- 100 grams 3.5 oz whole grain oat flour
- one pinch fine sea salt
- one pinch brown sugar
- 40 grams 1.4oz butter unsalted and cold
- 2 Tablespoons buttermilk
Pumpkin Pie Ingredients
- 300 grams 10.6 oz canned pumpkin puree or homemade
- 50 ml 1.76 fl. oz of whole fat milk
- 50 ml 1.76 fl. oz of honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- one pinch sea salt
- 2 whole medium egg, lightly beaten each weighing 63 gm or 2.2 oz
Instructions
Oat Flour & Acorn Flour Pie Crust Instructions
- Mix both flours, salt and sugar until well combine. Using a pastry cutter or fork to cut in the butter. Next add 1 Tablespoon of the buttermilk and work into the dough before adding the remaining Tablespoon. Use your hands to distribute the butter and milk until the dough comes together. Don’t worry about over mixing as neither of these flours contain gluten. Form a ball, wrap with plastic wrap and place in the refrigerator for 10 minutes.
- You will not be able to roll out this pie crust, it is very fragile and breaks easily; it has to be pushed into the molds. I advise you to butter the pie or tart molds to help release the pie/tart easier. Simply use your fingers to push and shape into the mold. Place in the refrigerator until ready to use.
Pumpkin Pie Instructions
- Heat the oven to 220C or 428F. Place the pumpkin puree, milk, honey and all spices into a bowl. Mix until well combined then taste and adjust seasoning if desired. After tasting mix in the eggs into pumpkin mixture until they are well combined.
- Pour the pie filling into the prepared pie crust. Place the small molds on top of a baking sheet and bake in center of oven for 15 minutes. After 15 minutes reduce heat to 175C or 350F or and bake a further 35-40 minutes or until an inserted knife or toothpick comes out clean. Allow to cool before serving.
Notes
Nutrition
Autumn is not complete until I’ve baked and eaten my first pumpkin pie.
I really enjoy the whole process of making pumpkin pie, from selecting the pumpkin to roasting it, mashing, spicing and pouring it into the pie shell.
But best of all I love the smells that fill my kitchen and the extraordinary and quintessential autumn flavours that fill my mouth.
I really love pumpkin pie!
Amigos do let me know if you give this recipe a try. You can tag me on any of my social media profiles, @MexicanMadeMeatless is my handle everywhere.
Remember to share with any of your amigos that may enjoy this recipe. Have a fantastic holiday season and provecho!!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
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