Gluten Free Mini Pumpkin Pies

These Gluten Free Mini Pumpkin Pies are undeniably cute and delicious. Everything you love about Pumpkin Pie, just in a bite-size version. Picture a buttery, flaky gluten free pie crust filled with a smooth and perfectly spiced pumpkin pie filling. Once baked and cooled garnish them with a dollop of whipped cream and sprinkle of cinnamon for the ultimate Thanksgiving Dessert. If you are like me and think that the crust is the best part of a pie, then you will love these Mini Pumpkin Pies.

Recipe Ingredient Notes

Gluten Free Flour: Technically this recipe for Gluten Free Mini Pumpkin Pies works with every gluten-free flour blend available in the US. For the flakiest gluten free pie crust though I recommend Cup4Cup (with King Arthur Measure for Measure being my second choice). The addition of the cornstarch gives the dough a lighter, flakier crumb.

Sour Cream:  Adding full fat sour cream leads to mini pumpkin pies with a more tender, flavorful, and flaky crust.

Pumpkin Puree: Make sure to use100% canned pumpkin and not pumpkin pie filling. They often sit next to each other on shelves at the grocery store and have very similar labels. As much as I love making everything from scratch, canned pumpkin puree is very convenient. 

Evaporated Milk: Evaporated milk contributes a richer and creamier texture, enhancing the overall mouthfeel of the pie. It is regular milk from which about 60% of the water content has been removed. This not only adds a velvety smoothness to the filling but also intensifies the pumpkin flavor. Evaporated milk, not to be confused with sweetened condensed milk, can be found in the baking aisle.

Spices: In the pumpkin pie filling I use a combination of homemade pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, ground cinnamon, allspice and cloves) and a pinch of freshly ground pepper. Ground pepper contributes a layer of complexity to the flavor profile of the pumpkin pie. Its slightly pungent and warm notes can complement the sweetness of the pumpkin and other spices used in this recipe.

Tool Recommendations

There are a few kitchen tools you will need to successfully make Gluten Free Mini Pumpkin Pies. Most of them are available on Amazon which I have linked below. But I think you most likely already have them in your kitchen.

Food Processor: Yes, I make the pie dough in the food processor. You can make it in by hand working the butter into the dry ingredient but I highly recommend using your Food Processor for the ease of it. I don't recommend using a stand mixer. It can easily overwork the dough if the speed is too high or if you mix it for too long. Mixing the dough in a stand mixer generates heat due to the friction between the dough and the bowl. This can cause the dough to warm up and become sticky, making it difficult to handle.

Rolling Pin: To roll out the gluten free pie crust, I recommend using a rolling pin.

Muffin Pan: I use a standard muffin pan to make this mini pumpkin pie recipe. I have not tried this recipe with mini muffin tins since they seem too small for me.

Round Cookie Cutter: I use a 4 ½" round cookie cutter to cut out the pie crust circles. If you don't have a cookie cutter this big, you can also use a glass or a bowl that size.

You will also need the following tools: parchment paper, a baking sheet, a whisk and large bowl for the pumpkin filling and a digital kitchen scale.

How to make Gluten Free Pie Crust

If you have made my gluten free apple hand pies or gluten free cheese crackers before, you will be very familiar with this crust recipe. It's the recipe that keeps on giving.

1. Add the gluten free flour, baking powder, and kosher salt to the bowl of the food processor. Slice the cold, unsalted butter into pieces (about tablespoon size or walnut halves) and add to the dry ingredients. This can be done ahead of time but make sure the butter stays cold until ready to use.
2. Quickly pulse the butter 2-3 times. This is just to break up the hunks of butter into smaller pieces.
3. Add the cold sour cream and pulse another 3-5 times. Around 1-second-long pulses until the butter pieces are the size of peas. I rather pulse one time to less than over-mix the dough. The dough should NOT come together in the food processor. If it does, it is overmixed.
4. Turn the mixture out onto a lightly floured surface and gather it into a rough ball. Give the dough a quick knead until it's smooth. Make sure to have some extra gluten free flour on hand in case the dough becomes sticky.
5. Once the dough has been gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size does not really matter at this point but make sure the dough is just about 1" tall. This will make rolling out a lot easier.
6. Cover the gluten free pie dough with some plastic wrap and refrigerate for 10-15 minutes.

Laminated Gluten Free Pie Crust

A "tri-fold" or "three-fold" refers to a technique used to laminate the dough. It basically means folding the dough into thirds like a letter. While lamination is commonly associated with pastries like croissants and puff pastry, the same principles can be applied to pie dough for a unique and delightful gluten free pie crust.

Make sure to have some extra gluten free flour on hand in case the pie dough become sticky.

1. After letting the dough rest in the fridge for 10-15 minutes, place it on a floured surface like parchment paper or a clean kitchen counter. If it was in the fridge longer, let it sit for a few minutes. Otherwise, rolling it out will be tough.
2. Roll the dough into a rectangle on a floured surface. The size doesn't matter much, but aim for about ¼ inch / 6 mm thickness.
3. Fold the top third of the dough to the center, then fold the bottom third over the top, like folding a letter. This creates 3 layers of dough. Don't worry about cracks, especially on the first fold—it can be a bit messy.
4. Rotate the dough 90 degrees and repeat the rolling and folding process. This adds more layers for a flaky crust. Keep extra flour on hand in case the dough gets sticky.
5. Repeat the rolling and folding process two more times. The tri-fold should be done three times in total. If the gluten free pie dough is too soft, refrigerate it for up to 15 minutes between folds.
6. Chill the dough for Gluten Free Mini Pumpkin Pies for at least 30 minutes before use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.

Mini Pumpkin Pie Filling

I have tried a few different variations of the pumpkin pie filling. The sour cream and heavy cream combination turned out heavy and unpleasant. However, another variation using sour cream and whole milk yielded a good flavor, though not as smooth and flavorful as the filling made with evaporated milk.

The pumpkin pie filling can be made ahead of time and stored in an airtight container in the refrigerator for up to one week. Freezing pumpkin pie filling is generally not recommended because the texture may change upon thawing. The custard-like consistency of the filling can be altered, resulting in a less desirable texture.

To make the filling, combine the sugar (if you like replace some of the white sugar with light brown sugar), ground cinnamon, pumpkin pie spice, kosher salt and a pinch of freshly ground pepper (if using) in a small bowl and whisk together. Add the pumpkin puree and large egg and whisk until combined. Lastly add the vanilla extract and evaporated milk and give the filling a good whisk until smooth.

Store in the fridge until ready to fill the mini pies.

How to decorate Mini Pumpkin Pies

Decorating mini pumpkin pies can be a fun and creative way to add a festive touch to your dessert table. Here are some ideas for decorating mini pumpkin pies. Make sure the Mini Pies are cooled all the way before decorating them with Whipped Cream.

Whipped Cream: Pipe a swirl of homemade whipped cream on top of each mini pumpkin pie. You can use a piping bag fitted with a star tip for a decorative touch. Sprinkle a dash of cinnamon or nutmeg on top of the whipped cream for added flavor and a festive look.

Caramel Drizzle: Drizzle caramel sauce over the mini pumpkin pies for a sweet and gooey topping. You can also sprinkle some sea salt on top of the caramel for a delightful contrast of flavors.

Nuts: Chopped nuts, such as my cinnamon spiced pecans or walnuts, add a crunchy texture and nutty flavor. Sprinkle them on top of the whipped cream or caramel.

Powdered Sugar: Dust the mini pumpkin pies with a light layer of powdered sugar for a simple and elegant look.

Storage & Freezing

Mini Pumpkin Pies are the best the day the day of BUT you can bake them ahead of time and store them in the fridge for up to 3 days. Make sure to allow them to come to room temperature before serving. Since the crust is an all butter crust, it will be hard if served right from the fridge. Remember, butter becomes solid in the fridge. If you have not decorated the mini pies yet, a quick zap in the microwave for 10-15 seconds can expedite the process of reaching room temperature.

I have personally not had the best luck with freezing baked mini pumpkin pies. I prefer to make the mini pie crusts and freeze them in the muffin tin until ready to use. This way I can ensure the crust is light and flaky and the filling creamy and smooth.

FAQ - Gluten Free Mini Pumpkin Pies

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.