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.
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.
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.
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.
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