Mini Gluten-Free Pumpkin Pie Recipe!

1 15oz can pumpkin puree or 2 cups fresh pumpkin, pureed (not pumpkin pie filling!)
3 large eggs
1 cup coconut milk (full fat) *don’t worry, there’s no coconut taste in the final product!
3/4 cup light brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoon pumpkin pie spice (can spice it any way you like!)
Reddi-Whip Almond Milk whipped topping

In a medium mixing bowl, combine the 1 1/4 cups GF flour, salt, sugar, and 1/2 cup butter or vegan butter pieces. Using a fork or pastry blender, combine until mixture resembles course crumbs.
Add 1/4 cup ice water and mix, ultimately using your hands to form a ball.
Roll half the ball at a time between two sheets of waxed paper, until dough is about 1/4 inch thick.
Using a glass or round cookie cutter, cut dough into roughly 2″ circles, carefully fitting them into un-greased mini muffin cups. If the dough breaks, just add a little more to gently cover the hole. Set in fridge or freezer while preparing the filling.

Preheat oven to 425 degrees F.
Combine all filling ingredients in a large bowl and mix super well.
Remove dough cups from freezer or fridge, and fill each to the top with pumpkin filling.
Bake at 425 for about 7 minutes, and then turn the heat down to 350. Bake for another 15 minutes or so, until the filling doesn’t jiggle when moved and a knife moves cleanly through the top portion of the custard. (The filling continues to cook after it’s removed from the oven.)
Remove from oven and let cool for 5 minutes. Then carefully remove the cups to a cooling rack. Store in the fridge and top with non-dairy whipped cream before serving.