Mini Maple Pumpkin Pies with Coconut Whipped Cream

Mini Pumpkin Pies with Gay Lea Coconut Whipped Cream

October means one thing. It means Pumpkin Pie. You know what? November means the same thing, especially because of American Thanksgiving And December is also pumpkin month because I said so, and to be honest, so is January. Because Pumpkin Pie is delicious. And in my opinion, since it’s not that sweet and is mostly made of pumpkin, it’s healthy.

BTW, if you have opinions to the contrary, keep your pie-hole shut.

Usually, I make one big pie but this year I decided to make small ones. They’re more fun to eat, easier to store, and totally cute to put out on a fancy schmancy plate. Also, small pies aid in portion control (I’m less likely to eat several of them than a HUGE piece of pie. Or is it the reverse? Ok I take that last one back.)

I used a jumbo muffin pan and because it was non-stick, there was no need for papers (I hate wasting paper). And since my food processor is broken, I tried something new and used my Blendtec to make the crust. It was a little tricky since I have a happy button pressing finger, but the crust came out amazing. The filling recipe is adapted from a Cooking Light Magazine issue that has long-since been destroyed, but whose section on pies was stellar.

AND..we topped our pie with a brand new product from Gay Lea, Coconut Whipped Cream. I’ve written before about how much I love using coconut oil and coconut milk and coconut sugar and now we’ve got this non-dairy, vegan, lactose- and cholesterol-free alternative to regular whipping cream (which I pretend I don’t like because it’s so fattening even though it tastes so good.) The Coconut Whipped Cream passed the Shaps spray-in-the-mouth test with flying colours, and at just 13% fat, is definitely the perfect topper to my ummm..’healthy’ Pumpkin Pie.

Mini Pumpkin Pies with Coconut Whipped Cream On Top

What You’ll Need: 

For the Blendtec Pie Crust

1 /4 cup all-purpose flour

1/4 ts salt

1/2 tsp granulated sugar

5 tbsp cold butter, cut into pieces

4-5 tbsp ice water

For the Pie-

1/2 cup sugar

1/3 cup maple syrup

1 540 ml can pure pumpkin

1 375 ml can skim evaporated milk

2 large eggs

1 tsp each cinnamon and ginger

1/2 tsp nutmeg

What You’ll Do:

Make the crust: Add flour, salt, sugar, and butter to Blendtec Twister jar. Place and hold Twister lid on jar, then press PULSE 10-12 times until the mixture resembles coarse crumbs. Add the water. Replace Twister lid and hold, pressing PULSE 8-10 times until dough is formed, turning Twister lid counterclockwise during blending. Add a little more water if necessary, but be careful.

Do not overblend. Remove dough and pat into a smooth disc. Wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.

Make the pumpkin Pie Filling: in a stand mixer or large bowl, mix all the ingredients except the pumpkin and the milk together, beating well. Add those last two, and mix well to combine. (Swear to god, that’s IT. That’s how you make pumpkin pie.)

Preheat oven to 425 degrees.

Roll out the pie crust on a floured surface until it’s about 1/8 – 1/4 inch thick, depending on how thick you like your crust. Using a large round cookie cutter, cut circles and place them in the muffin tin, pushing down so there’s a nice flat bottom. The crust circles should come just to the top of the tin. Pour in enough pumpkin pie to be flush with the tops of the muffin cups.

You’ll have extra pumpkin pie filling so you have two choices: search the internet for a recipe for pumpkin muffins or make a second pie crust and make another 12 mini pies. 

Place the pan in the oven and bake 10 minutes. Turn the temp down to 350 degress and bake about 40 minutes until the tops of the mini pies are set and cracking.

Top with Coconut Whipped Cream right before serving.

PS I want you to try this whipped cream so bad. Because I know you’ll love it! So, I’m giving away a little Gay Lea Gift pack.

Gay Lea Coconut Whipped Cream Giveaway

It includes:

Two vouchers for two cans of coconut whipped cream (yes, I know the picture has three, but nothing in life is as it seems…) plus everything you’ll need for dessert: 4 napkins, 4 dessert plates, 4 dessert forks, 4 napkin holders, and a pie server.

Want to win? Enter below.


Add a Comment

Your email address will not be published. Required fields are marked *