• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Money
  • About

Midwestern HomeLife

menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mini Pumpkin Pies with Gingersnap Crust (Gluten-Free & Dairy-Free)

    Published: Aug 4, 2021 · Modified: Dec 1, 2021 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Mini Pumpkin Pies with Gingersnap Crust (Gluten-Free & Dairy-Free)

    • Facebook
    Jump to Recipe Print Recipe

    Mini pumpkin pies with gingersnap crusts are dairy-free, gluten-free, and taste like fall. Creamy pumpkin pie filling is made with simple ingredients -- pumpkin, eggs, maple syrup, and warm spices -- layered over a 3-ingredient gingersnap cookie crust for a super easy fall dessert everyone will love.

    Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)

    We get commissions for purchases made through links in this post.

    You’re going to love these

    Dairy-free. Pumpkin pie doesn’t need evaporated milk to be creamy. Who knew? This dairy-free pumpkin pie filling doesn’t use any milk substitutions. There’s just no dairy in it. I did use dairy-free white chocolate for the drizzle and dairy-free whipped cream for topping. 

    Gluten-free. Gluten-free gingersnaps, pecans, and coconut oil make a deliciously fall-flavored cookie crust for these mini pumpkin pies. 

    Cayenne and black pepper. This recipe goes beyond the usual pumpkin pie spices to give even more flavor and warmth to these mini pies. We’re talking cayenne pepper and black pepper. But don’t worry, it’s not hot and spicy! I got the idea because cayenne and black pepper are sometimes found in gingersnaps, just not in the gluten-free gingersnaps I used. So I decided to put these ingredients into the pie filling instead. If you’re at all worried it will be too spicy, try using half the amount, or skipping it altogether. 

    Adorable. Fact: mini foods are fun. And cute. But who really cares if food is cute? Me. After all, we eat with our eyes first. 

    Easy. Using gingersnap crusts is a time-saver and flavor-enhancer. No need to make your own pie crust or roll out store-bought pie dough sheets and try to figure out how to crimp the edges as neatly as your grandmother did. And the gingersnaps add even more warm fall flavor to the party. 

    Portion control. I don’t know about you, but we do not need a whole pumpkin pie staring us down every time we open the fridge. These are easy to make a few for now and freeze a few for later. Although, I will warn you, they taste excellent straight from the freezer. 

    How to Make Mini Pumpkin Pies with Gingersnap Crusts

    Preheat the oven to 400. 

    Prepare your muffin pan with 12 paper liners. 

    Make the gluten-free pumpkin pie crust. Make gingersnap crumbs by crushing 20 gluten-free gingersnaps in a food processor or blender with ¼ cup pecans.

    Add 3 tablespoons melted coconut oil to the cookie crumbs and stir until the mixture resembles wet sand. 

    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)

    Place 1 tablespoon of the gingersnap crumb mixture into each muffin cup. Tap it down with the back of the spoon. 

    Bake for 6-8 minutes or until golden brown. Be careful not to burn them. 

    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)

    Make the dairy-free pumpkin pie filling. In a large bowl, beat three eggs. Whisk in the maple syrup, pumpkin pie spice, cayenne pepper, black pepper, vanilla, and salt. Add the pumpkin puree and stir until combined. 

    With a ladle, fill each cup with the pumpkin pie filling. This filling won’t rise, so you can fill each cup all the way to the top.

    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)

    Reduce the oven temperature to 350 and bake for 20-30 minutes, or until a knife inserted into one mini pumpkin pie comes out clean. 

    Overbaking will result in cracks and moisture on your mini pumpkin pies. So check for doneness at the 20-minute mark and every few minutes after that. 

    Place your muffin pan on a baking rack to cool for about ten minutes. When the muffin cups are cool enough to handle, remove them from the pan and let them cool the rest of the way, for about an hour and a half. 

    Mini pumpkin pies are delicious just as they are. Or you can zhuzh them up with a drizzle of dairy-free white chocolate, gluten-free gingersnap dipped in white chocolate and rolled in pecans, or a dollop of dairy-free whipped cream. 

    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)
    • Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)

    Mini Pumpkin Pies with Gingersnap Crust (Gluten-Free & Dairy-Free)

    Cara Lanz
    Mini pumpkin pies with gingersnap crusts are dairy-free, gluten-free, and taste like fall. Creamy pumpkin pie filling is made with simple ingredients -- pumpkin, eggs, maple syrup, and warm spices -- layered over a 3-ingredient gingersnap cookie crust for a super easy fall dessert everyone will love.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 164 kcal

    Ingredients
      

    Gluten-Free Gingersnap Crusts

    • 20 gluten-free gingersnaps
    • ¼ cup chopped pecans
    • 3 tablespoons melted coconut oil

    Dairy-Free Pumpkin Pie Filling

    • 3 eggs
    • ⅔ cup maple syrup
    • 2 teaspoons pumpkin pie spice
    • ⅛ teaspoon cayenne pepper
    • 1 dash black pepper
    • 1 teaspoon vanilla
    • ½ teaspoon salt
    • 1 can pumpkin puree

    Instructions
     

    • Preheat the oven to 400.
    • Prepare your muffin pan with 12 paper liners.
    • Make the gluten-free pumpkin pie crust. Make gingersnap crumbs by crushing 20 gluten-free gingersnaps in a food processor or blender with ¼ cup pecans.
    • Add 3 tablespoons melted coconut oil to the cookie crumbs and stir until the mixture resembles wet sand.
    • Place 1 tablespoon of the gingersnap crumb mixture into each muffin cup. Tap it down with the back of the spoon.
    • Bake for 6-8 minutes or until golden brown. Be careful not to burn them.
    • Make the dairy-free pumpkin pie filling. In a large bowl, beat three eggs. Whisk in the maple syrup, pumpkin pie spice, cayenne pepper, black pepper, vanilla, and salt. Add the pumpkin puree and stir until combined.
    • With a ladle, fill each cup with the pumpkin pie filling. This filling won’t rise during baking, so you can fill each cup all the way to the top.
    • Reduce the oven temperature to 350 and bake for 20-30 minutes, or until a knife inserted into one mini pie comes out clean.
    • Overbaking will result in cracks and moisture on your mini pumpkin pies. So check for doneness at the 20-minute mark and every few minutes after that.
    • Place your muffin pan on a baking rack to cool for about ten minutes. When the muffin cups are cool enough to handle, remove them from the pan and let them cool the rest of the way, for about an hour and a half.
    • Mini pumpkin pies are delicious just as they are. Or you can zhuzh them up with a drizzle of dairy-free white chocolate, a gluten-free gingersnap dipped in white chocolate and rolled in pecans, or a dollop of dairy-free whipped cream.

    Nutrition

    Calories: 164kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 153mgPotassium: 141mgFiber: 2gSugar: 15gVitamin A: 5582IUVitamin C: 2mgCalcium: 46mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Mini Pumpkin Pies with Gingersnap Crust (Gluten Free Dairy Free)

    MY KITCHEN ESSENTIALS

    Wilton Muffin Pan​

    I love this muffin pan because most don't have a handle to grab onto, so it's really hard to pull it out of the oven without your oven mitted thumb going into a muffin. This one makes it really easy.

    KitchenAid Ladle​

    My KitchenAid ladle makes measuring out portions easy and relatively mess-free. I hate having to clean burned drips off of the muffin pan.

    Vintage Pyrex Bowl​

    This is THE bowl I use for everything. It was handed down to me from my mom -- she got it in 1967. It's the right size for everything and it has handy pour spouts on each side. Don't put it in the microwave though, or those roosters will start to spark (not that I know from experience...)

    Try These Pumpkin Desserts Next

    Pumpkin Angel Food Cake

    Pumpkin Gingersnap Pops

    Pumpkin Spice Layer Bars

    « Easy Crock Pot Chicken Chili
    Pumpkin Angel Food Cake Roll w/ Lemon Cream Filling »
    • Facebook

    Reader Interactions

    Comments

    1. Donna says

      December 05, 2021 at 10:16 pm

      What is the actual measurement of 20 gingersnaps? Mine are already ground up.

      Reply
      • Cara Lanz says

        December 05, 2021 at 11:12 pm

        Hi, Donna, how handy that you have gingersnaps already ground up! I would think that if you use about 3/4 to 1 cup of crumbs, by the time you add the pecans and it gets packed down a bit with the melted coconut oil, you should have enough to fill each of the 12 cups with the crumb mixture. Let me know how this works :).

        Reply
    2. Niessa says

      November 15, 2021 at 12:57 pm

      5 stars
      This looks delicious Cara!
      I'd love to try it but would like to make it into a pie. Any tips on cook time adjustment?
      Thanks for the recipe!

      Reply
      • Cara Lanz says

        November 15, 2021 at 2:13 pm

        Hi, thank you so much! So... let me start by saying I have not made this into a full pie before, but here's what I would do. In a 350 degree oven, bake the crust for 10-15 minutes or just until very lightly browned, then let it cool for about 10 minutes. Add the filling and bake for 45-50 minutes or until the edges are set but the center jiggles slightly. And, if it were me doing this the first time, I would check both the crust and the filling earlier than these times just to make sure nothing gets overbaked. If you use the toothpick test to check for doneness, insert it about halfway between the center and the edges. Or you can use an instant thermometer, which should read about 175. I hope this helps! Good luck! I'd love to hear how this turns out!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

    This is where I share my recipes, tips, and inspiration for a happy home.

    Dig in!

    More about me →

    Game Day Appetizers

    • Crockpot Little Smokies with Grape Jelly & BBQ Sauce
    • Cucumber Pico de Gallo
    • The 25 *BEST* Tortilla Pinwheel Recipes
    • Hearty Rotel Dip with Sausage

    Valentine's Day Goodies

    • Red Velvet Cake Mix Cookies
    • Cream Cheese Chocolate Chip Dip
    • Easy Chocolate Pudding Pie with Graham Cracker Crust
    • Red Velvet Mini Cheesecake Bites

    Easy Dinner Recipes

    • Easy Swiss Chicken Casserole
    • Ground Beef Vegetable Soup Recipe
    • Spaghetti with Alfredo Sauce
    • Baked Pork Chops with Cream of Mushroom Soup Recipe
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 MIDWESTERNHOMELIFE Brunch Pro on the Brunch Pro Theme