Clean Eating Mini Pumpkin Pies

I have already confessed that I love all things pumpkin and not just during the holiday season.  We put pumpkin in pancakes, soup, muffins, cookie and even smoothies.  But sometimes I do make something a little more traditional, like pies.

I made a pumpkin pie last month for Thanksgiving and let the kids make their own mini pies.  It turned out that the mini ones were better than the big one, because the middles set up faster.  Also, they are great for a grab and go treat.

I always like to use quality ingredients so that even something indulgent can be nourishing, or the very least not bad.

For this recipe you will need:

For the crust:

2.5 cups unbleached all purpose

1 teaspoon sea salt

6 tablespoons very cold butter, preferably grass-fed (I use Kerrygold)

3/4 cup cold coconut oil

1/2 cup ice water

For the filling:

2 cups pumpkin puree

3 pastured eggs

1 and 1/4 cup organic brown sugar

1 tablespoon arrowroot powder

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup heavy cream (preferably organic grass-fed)

1/4 cup milk

Step 1: Cook the pumpkin

Cut whole pumpkin in half, scoop out seeds and cook on high for three hours, or until soft.  Once cool, scrape out the flesh and puree in a blender or food processor. We used a Musque De Provence Variety from our garden, but a pie pumpkin would be great also.

Step 2: Make the crust

Cut the very cold butter and coconut oil into chunks. Add flour, butter and coconut oil to food processor and pulse to combine.  Add in the ice water and pulse until it comes together.

Shape the dough into two balls.  Wrap in plastic wrap and refrigerate for at least an hour.

Step 3: Make the filling

Add pumpkin puree and eggs to a large bowl and whisk until combined.

Add in brown sugar, arrowroot powder, salt, cinnamon, ginger, cream and milk.

Step 4: Putting it all together 

According to the kids, this is the fun part!

Roll out dough on a floured surface.

Put rolled dough into each muffin tin and trim edges.  Repeat. and repeat. and repeat...

Fill each crust 3/4 full.

Step 5: Baking

Bake at 375 for 20 minutes, or until set.

Yield: about 20 mini pies.


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