Mini Pumpkin Pies Made With Homemade Hokaido Pumpkin Puree and Acorn and Oat Flour Pie Crust
 
Prep time
Cook time
Total time
 
This 100% homemade pumpkin pie tastes like autumn in every bite. Made both gluten free and wheat free with the use of acorn flour, the nutty taste compliments the spices perfectly.
Author:
Recipe type: Dessert, Pie
Cuisine: American, International, Vegetarian
Serves: 2
Ingredients
For Pumpkin Puree:
  • 1 extra small Hokaido pumpkin with a pre-roasting weight of 700 gm or 1.5 lbs. The total weight of puree should yield 300 gm or 10.6 oz
Pumpkin Pie Ingredients:
  • 300 gm or 10.6 oz homemade pumpkin puree (from above)
  • 50 ml or 1.76 fl. oz of whole fat milk
  • 50 ml or 1.76 fl. oz of honey
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • pinch tsp sea salt
  • 2 lightly beaten medium egg, each weighing 63 gm or 2.2 oz
  • Acorn and oat flour pie crust from this recipe
Instructions
Roast the pumpkin and make the puree:
  1. If using homemade pumpkin puree, first we will need to roast the pumpkin. Preheat oven to 220c or 428 f and prepare a baking sheet. Rinse the pumpkin, cut in half and remove the seeds. Place hollowed center down and roast until fork tender. The time will depend on the size of the pumpkin you are using.
  2. Once pumpkin has soften through, remove form oven and allow to cool completely. Scoop out the flesh and using a stick blender process into a puree. Alternatively you can use a potato masher too. Measure out the 300 gm needed and set the leftovers aside or refrigerate or freeze to use for other recipes.
Make the pie crust:
  1. While the pumpkin is roasting you an prepare the pie crust according to my recipe here. You will also have time to push it into the moulds, then set aside on the counter.
Make the filling and bake:
  1. Heat the oven to 220c or 428 f. Place the measured out pumpkin puree, milk, honey and all spices into a bowl. Mix until well combined then taste and adjust seasoning if desired. After tasting mix in the eggs into pumpkin mixture until they are well combined.
  2. Pour the pie filling into the prepared pie crust. Place the small moulds on top of a baking sheet and bake in center of oven for 15 minutes. After 15 minutes reduce heat to 175c or 350f or and bake a further 35-40 minutes or until an inserted knife or toothpick comes out clean. Allow to cool before serving.
Notes
--The prep time may differ depending on the pumpkin size you roast or if you choose to skip this step. Additionally if you purchase the pie crust instead of making my recipe then the prep time will also differ.




-- This recipe makes two small pies sized 5.5 inches or 14 centimeters. Feel free to double or triple the recipe if desired.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/mini-pumpkin-pies-made-with-homemade-hokaido-pumpkin-puree-and-acorn-and-oat-flour-pie-crust/