Sep 9, 2013

gluten free mini pumpkin pies

I think I may have discovered a little bit of what heaven is like this past weekend.

It's been a long time since I've had pumpkin pie. Around three years.

Recently, Pilsbury came out with a line of various pre-made dough in cute little tubs. They have cookie dough, pie dough and pastry dough, pizza dough. They even have a $1 off coupon you can sign up for!

The first thing that came to mind when I saw this was pumpkin pie. Yesss.


I've been intimidated by making my own pie crust for years. I don't know why. I just need to do it. Once I went gluten free, I completely did away with the idea of making pie all together.

I decided to give this stuff a shot to see what I came up with and I was very impressed. I made miniature pies because we were going to a birthday party that evening and I thought they would be nice to box up and share with the birthday girl. It's hard to eat a whole pie when it's just you and the husband. I love making "mini" versions of things.

I think this was the best pumpkin pie I ever had. Or maybe it had just been so long that anything would taste good at this point! I've been dying to make these for so long :)






Here's what you'll need to make these tasty, tasty gluten free mini pies! This will provide you with enough to make 24 pies.


1 tub (15.8 oz) Pilsbury Pie and Pastry Dough
2 Cups of Pumpkin
1 Can of sweetened condensed milk
1tbs Pumpkin Pie Spice
1 tsp Vanilla
2 eggs
1/2 tsp salt
3/4 cup brown sugar
Whip cream for optional garnish


 The first thing I did was set the dough out for a little while to cool off so it would be easier to work with. Raw glluten free dough is really crumbly! I preheated the oven to 400 degrees then I started kneeding the dough until it was no longer crumbly.


I grabbed a few pieces of wax paper to place the ball of dough between. I rolled the dough out until it was thin but not too thin. If you get it too thin, it will fall apart.


 I then took my 3 inch biscuit cutter and created circles in the dough.


I took a circle of dough and pressed it down into the well of the pie pan. I worked the dough upwards with my figertips. Sometimes I would use a pinch of spare dough to fill in any thin spots.


 Once I had my pie templates finished, I made the pumpkin filling. All I did was throw in my pumpkin, pumpkin pie spice, vanilla, eggs, sweetened condensed milk, salt and sugar into a mixing bowl. I then mixed all the ingredients on medium high for 3 minutes



After I finished making the filling, I poured them into the wells leaving 1/4 inch from the top of the pies.


It's time to bake! I threw the pies in the oven.. okay, not really threw.. because that would make a mess.. but sometimes I feel like a tornado in the kitchen so 'throwing' sounds more realistic. I let them bake for about 10-15 minutes until the crust was starting to brown. You need to keep a close eye on these babies! I took the tin out and covered it with foil, lowering the temperature of the oven to 350 degrees. I baked pies for another 15 minutes once again, carefully keeping an eye on them. 

Once the pies were out of the oven, I let them cool for 5 minutes then I moved them to a cooling rack.


 Yay, mini piiiieeeeee. I always say pie with an accent. Like peye-eeeyyyeee-uuhh.

Let's add a little whip cream garnish..



Easy, peasy! I love being able to take a pre-made ingredient like dough and turning it into something of your very own. It's a lot cheaper than keeping all those different gluten free flours and ingredients around! 


Take these guys to a fall party or a holiday event and I guarantee you they'll disappear! Absolutely sweet and delicious. When I was taste testing them I ate like four three. That equals about one slice of pie, right? :)

4 comments:

  1. This almost made my day...then a maxi dress came from UPS...so this is #2 on today's list. Not a fan of pumpkin pie, but I had no idea Pillsbury sold this!!! I will probably purchase all varieties on my next grocery run. Thanks again for the good tips! Can't wait to try it with my chicken pot pie recipe!

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  2. Laura, I am glad this made your day! I wanted to do cartwheels when I first saw this stuff. But then I was afraid I would get kicked out of the grocery store without making the purchase. My mother in law has made the cookies. They were good!

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  3. Your recipes sound very yummy and your instructions and photos are clear and realistic. Love finding out gluten free EASY recipes. I am recently gluten free..well two years, not counting my melt down this last holiday season. paying for it now... I did not know about the tubs of gluten free yumm either! Thank you for sharing. Found your site because my hubby is making plans for his dream pole barn workshop right now. I was looking at pictures on pinterest to see examples. Your home caught my eye. It is wonderful. Debating metal or vinyl siding and colors right now. I am hoping it will look nice with our home. It is hard to imagine how it will look with so many options, pick,....and then hope for the best that it will look nice with such a large investment! How did you insulate? Metal walls? Thank you for creating this site and Gluen fee recipes. I am excited to try them out!

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    Replies
    1. Hi there! Thank you for taking the time to check out my blog. I love how you were looking at pole barns and ended up walking away with some new gluten free recipes. What a wonderful combination, eh?

      We did the blow-in insulation above the shop and in the living quarters. The living quarters has drywall and knotty pine. The shop was insulated with the roll in type. Between the shop and the living quarters we used a sound proof product. On top of the insulation is a metal finish. We installed in-floor heat in the shop and I have to say, our "garage" is warming than some people's houses. It is very, very well insulated! Worth the investment, that's for sure. Good luck on your building adventure! Come back soon :)

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