I’m really excited about these Mini Pumpkin pies. First because they taste like the REAL DEAL, crust included. And second because I have a fetish for all things “mini”. I saw the concept of using mason jar lids to make mini pies on Pinterest and thought it was so cool!
The idea is that they act as a mini springform pan. I immediately busted out my Ball mason jar lids which I got from Amazon and are BPA-free.
Some might bust my balls for cooking out of them in the oven, but my response is “Live a little, this is a once and a blue moon occasion to make cute little pies/tartlets for holiday parties, so STFU.”
Speaking of which, I got my first hate comment yesterday on my blog. It made me want to curl up into a ball and die. Ok not really. It just makes me sad that some people have nothing better to do than sit at home on the computer and be an Internet bully. It was something along the lines of “I’m not pinning this recipe because you dropped the F bomb and you’re trying to be funny but you aren’t even intelligent.”
Le sigh. Can’t people just love me and flower me with attention and praise, and tell me I’m skinny and have flawless skin? IS THAT SO MUCH TO ASK?!
Oh wait never mind, I’m not in highschool anymore. Moving right along.
So what do I do when I feel like crap? Make a list of at least 3 things that fill me with gratitude:
1.) Knowing that everything is exactly as it should be in the Universe, whether I like it or not.
2.) Listening to “Afterlife” by Arcade Fire.
3.) The growth of SBP and creating new adventures in the kitchen.
HAPPY THANKSGIVING! What are you grateful for?
Prep Time: 40 minutes
Cook Time: 35 minutes
Yield: About 15 mini pies
- ¼ cup butter or ghee (plus extra for greasing mason jar lids)
- ¼ cup filtered water
- 2 tbsp maple syrup
- ¼ tsp sea salt
- ½ cup tapioca flour
- ¼ cup + 1 ½ tbsp coconut flour
- ¾ cup pumpkin puree
- ½ cup full fat coconut milk
- ¼ cup maple syrup
- ¼ tsp sea salt
- 3 tsp pumpkin pie spice
- ¼ tsp ginger
- ¼ tsp lemon zest (or juice)
- In a small pot over medium heat, bring the butter, water, maple syrup, and sea salt to a quick boil.
- Immediately remove from heat and mix in the tapioca flour FAST. Transfer to a mixing bowl and set aside to cool for 5 mins.
- Meanwhile: Mix together all of the pumpkin filling ingredients in a large mixing bowl with a pour spout. It should smell and taste just like pumpkin pie Heaven.
- Add the coconut flour to the cooled tapioca dough. Using your hands, knead and pound the dough until it is fully incorporated and no longer dry (about 5 minutes).
- Roll out the dough between two pieces of parchment paper on a flat surface. The thickness should be about 1/4 “.
- Line up your mason jar lids on a baking sheet and reverse the circular flat lid so that it’s metal side up. So basically the inner part of the lids should be all metal. *You can mix and match lid sizes like me since I didn’t have enough pint-sized lids.
- Use a cup that is slightly bigger than the lids to cut out round dough pie crusts.
- Grease the inside of the lids and then line them all with the pie crust. Pour the pumpkin filling into each mini pie crust. *Don’t pour the filling over the crust or else it will seep over the edge or between the crust and the jar lids.
- Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Once cooled, they pop right out of the lids by pressing up through the bottom. Serve chilled with whipped coconut cream.