The most important part of Thanksgiving meal …
Gluten Free Mini Pumpkin Pies with Graham Cracker Crusts!
I made a Gluten Free Graham Cracker Crust out of homemade Graham Crackers that I made over the summer. Do you remember when I said, don’t throw those away put them in the processor and freezer bag and freeze them for later use? Well today is the day! Get them out!
This will make 6 – 8 Mini Pumpkin Pies
3/4 cup of dark brown sugar
1 stick of butter
Put the GF Graham Cracker crumbs into a bowl with the dark brown sugar. Melt the butter in the microwave. Add the melted butter to the bowl and use a fork to mix well.
Spoon out the crust mixture into ramekins approximately 1-2 tablespoon in each. Put the ramekins on a baking sheet. Bake in the oven at 400 degrees for 3 – 4 minutes. Take them out of the oven and add the Pumpkin Pie mixture.
Pumpkin Pie Mixture
1 can Organic Pumpkin
1 can evaporated milk
1 cup sugar
2 medium size eggs
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove
pinch of dried ginger or if you really like it grate some fresh ginger, approximately 1/4 tsp.
Mix together in a bowl with a hand mixer. Pour evenly into each of the ramekins on top of the GF Graham crusts. Bake them on the baking sheet and put them in the oven at 400 degrees for 5 minutes and the lower to 300 for 25 minutes. You will also see the custard stand firm away from the edges.
Carefully remove from the oven and place on a cooling rack.
I like my Pumpkin Pie warm, especially on a very cold day like today.
Some people like it chilled. If you do put it in the fridge after it has cooled on the rack for at least an hour.
Feel free to make some fresh whipping cream and put a big dollop on top … if you have it!
(I will go without this time because I can’t get to the grocery store in this snow storm …)
Either way with or without fresh whipping cream …
trust me it tastes really good and just like the holidays should, even in an early snowy storm!