Dairy-Free Pumpkin Pie Bites
Dairy-Free mini pumpkin pies made with coconut milk.
Servings 48 pies
- 1 15 oz can pumpkin puree
- 1 cup unsweetened coconut milk full fat
- 3 large eggs
- 3/4 cup brown sugar
- 1/2 tsp sea salt
- 1 tablespoon pumpkin pie spice
- 1 recipe Pate Brisee
Preheat oven to 350 F degrees
Spray mini muffin tin with non-stick cooking spray. Roll out the pie dough and use a 3" flower or circular shaped cookie cutter to cut out 24 pieces. Place one piece in each well of the muffin tin, pressing down to create space for the pie filling. Refrigerate while you prepare the pie filling.
Beat the eggs in a large bowl. Add in pumpkin puree, coconut milk, brown sugar and vanilla. Whisk until combined. Add the salt and pumpkin pie spice. Whisk until smooth.
Fill each well of the muffin tin to the top with pumpkin pie filling. Place in the oven and bake at 350F for 40-50 minutes. Remove from the oven when a knife inserted comes out clean. Note: since this is a dairy-free recipe, the pies will not be completely set until cool.
Allow pies to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve. Top with coconut milk whipped cream before serving.
Note: The pie filling recipe makes enough for about 48 mini pies. Repeat the steps for prepping the muffin tins to make the second batch. Or, use the leftover pie filling to make pumpkin custard or my Mini Mason Jar Pumpkin Pies.
Serving: 1mini pie | Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg