Find recipes for your diet

    • no alcohol
    • no beans / legumes / pulses
    • no dried / ground spices
    • no dried fruits
    • no fermented / pickled foods
    • no fresh / raw fruits that don't get cooked by the end of the recipe
    • no grains
    • no meat / poultry
    • no seeds
    • 4th of July
    • 5 or fewer ingredients
    • Comfort food
    • Crowds/parties
    • Easter Favorites
    • Elegant evenings
    • Fall favorites
    • Great for kids
    • Halloween Treats
    • Holiday Sweets & Treats
    • Light fare
    • Lunchboxes/on-the-go
    • One-pot meal
    • Passover Celebrations
    • Picnics
    • Quick & easy
    • Spring favorites
    • Summer favorites
    • Thanksgiving
    • Winter favorites
    • dairy-free
    • egg-free
    • fish-free
    • gluten-free
    • nut-free
    • peanut-free
    • shellfish-free
    • soy-free
    • Diabetic-friendly
    • FODMAPs-friendly
    • Kosher
    • Low histamine
    • Low salycilate
    • Macrobiotic
    • Paleo
    • Raw
    • Vegan
    • Vegetarian
Need to filter out additional ingredients? Just type anything you can't eat into the "Keyword" field with a "-" in front, and separate each ingredient in the list with a comma!
Tuesday, 22 November 2016 14:46

SunButter Pumpkin Bite-sized Pies

Written by
Rate this item
(0 votes)
Looking for a quick treat to make your guests this holiday season? Look no further because I have an incredibly easy, deliciously creamy, SunButter pumpkin pie that you’ll want to be making.

  • Ingredients: Gluten Free Pie Crust
    1/4 Cup coconut oil
    1 Cup SunButter, creamy
    1/4 Cup brown rice syrup
    1/4 Cup pumpkin puree (not pumpkin pie filling)
    1/4 Tsp. pumpkin pie spice
    So Delicious CocoWhip Topping 0r Homemade Whip (optional)
  • Instructions: Make Pie Dough:
    Heat oven to 400°.
    Follow directions to make pie dough and roll into a large ball.
    Pinch off 1" pieces and roll into small circles. Fill cavity of mini muffin tins with dough and press the middle down to create cavity to be filled.
    Bake 10-15 minutes, or until lightly browned (be careful not to burn).
    Remove from oven and let cool.

    Make filling:
    In a medium sized bowl, melt coconut oil and SunButter together in the microwave for 1 minute. Stir and repeat if necessary in 30 second intervals.
    Add remaining ingredients (pumpkin, syrup & spice) to SunButter mix and whisk together to blend.
    Mixture will be slightly thicker, so using a small ice cream scoop, scoop out filling and drop into prepared pie shells.
    Refrigerate 30-60 minutes.
    Serve with dollop of coconut whip.

    No time? Reach for the refrigerated dough of your choice. Then use a round cookie cutter (larger than the opening of your tins) and cut out circles to fill the mini muffin openings. Bake as instructed on package.
  • Serves: 28-24
  • Cuisine: American (general)
  • Cooking method: Other
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, Light fare, Thanksgiving, Fall favorites, Holiday Sweets & Treats, Halloween Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: Easily customizable recipe.
    Almond butter can replace SunButter if you don't have that allergy.
    Maple syrup will also work in place of brown rice syrup.
    Feel free to make your own crust or purchase a store-bought crust that works for your allergies.
  • Serving suggestions: Top with homemade whip cream or So Delicious Dairy Free CocoWhip. I like to add a few Enjoy Life Foods chocolate chips on top, or to sprinkle with a little dash of cinnamon.
  • Related recipes:
    Gluten-free Pie Dough:
    2 C.Bob's Red Mill 1-to-1 Gluten Free Flour
    ⅛ tsp. salt
    1 C. Vegetable shortening or vegan butter, chilled
    ½ C. Very cold water (place water in freezer 5 minutes)

    In a large bowl, whisk together flour and salt.
    Add your shortening to the flour and break up together with a fork or pastry cutter to cut in and make crumbly.
    Slowly add cold water a tablespoon at a time, until dough comes together and will hold its shape.
  • Specialty Diets: Paleo, Vegan, Vegetarian
Read 1010 times
freedible tips!Read the ingredients, call the company and check the tags!
We provide our recipes search function as a free service to the community, and while we do our best to make sure all the recipes our members submit are properly tagged with respect to the ingredients inside, it's critical that you confirm that they're safe for you! Thus, while we invite you to use our search filters as a starting point, by using this service you agree that you are responsible for determining which foods are safe for you and/or anyone for whom you prepare foods found on our site, including reading the ingredients for all products used therein, and contacting the manufacturers directly to confirm that each food has been manufactured in a way that is safe for you. We do our best, but we cannot assume responsibility for any errors of omission or comission in how our recipes are tagged or identified.