Mini Pumpkin Pies (Gluten-Free)
Mini pumpkin pies have such a fun origin story! Hundreds of years ago, Native Americans roasted pumpkins and sweetened them with honey — a tradition that amazed early settlers.
Those settlers took it a step further, filling pumpkins with spiced milk and baking them right in the fire. And just like that, the very first pumpkin pies were born. Personally, pumpkin pies are one of my all-time favorites!
Today, we’ve made them even more exciting — tiny, cute, and perfect for sharing. These gluten-free mini pies are creamy, full of warm cinnamon spice, and smell like cozy autumn afternoons.
They’re the kind of dessert that makes everyone smile because they’re bite-sized and guilt-free. One little pie, and you’re instantly in a fall wonderland with crunchy leaves, cozy sweaters, and that first sip of hot apple cider.
Nutrition
per serving (≈171g)Instructions
11 stepsMake the Crust
Gather your required ingredients.
In a bowl, mix together the millet flour, almond flour, salt, and sugar.
Add the cold butter and mix until crumbly.
Add the egg and knead briefly into a dough.
Press the dough into small tart molds (Ø ~8–10 cm). Chill for 15 minutes.
Prebake the Crusts
Preheat the oven to 170°C (340°F). Bake for 10 minutes. Remove and let slightly cool.
Prepare the Filling
In another bowl, whisk together pumpkin purée, milk, eggs, honey, vanilla, pumpkin spice, and salt until smooth.
Assemble and Bake
Pour the filling into the prebaked crusts.
Bake at 170°C/340°F for 20–25 minutes or until just set.
Serve
Let cool completely.
Optionally, serve with a dollop of whipped cream or a drizzle of maple syrup.
