SunButter Pumpkin Pie Minis

SunButter Pumpkin Pie Minis

Looking for a quick treat to make your guests this holiday season?  Look no further because I have an incredibly easy, deliciously creamy, SunButter pumpkin pie  that you’ll want to be making.

Sunbutter Pumpkin Pie Dough

It actually started out as a non-peanut butter fudge that just didn’t turn out solid enough.  But what it did have, was this wonderfully sweet and decadent flavor that I just couldn’t resist.  Then that little light bulb in my head went off and all I could think of was remaking it as a pie filling!  And “wha-la” an allergy-friendly, top 8 free, gluten-free & vegan dessert.

Are you ready to get baking? 

Light & Flaky

My grandma always made the most amazing pie but it was her light and flaky crust that was my favorite part. After a little tweaking I made it safe for our allergens.  But even with those subtle changes, that recipe was just as flaky.  Then I took it a little further and made it gluten-free. I think you’ll be pleasantly surprised at how “real” it tastes.  Head over to my Gluten-Free Pie Crust post and print off this recipe first OR, if gluten-free isn’t something you worry about, then save yourself a step and grab your refrigerated pie crust.


Sunbutter Pumpkin Pie Dough

No matter what pie dough recipe you use, pinch off about 1″ pieces and roll into a ball.  Place each ball into your mini muffin tin and press down the center to create a cavity in the middle. I had a special pastry tool from amazon that I used, but fingers may work just as well.  Now bake!  Be careful not to burn these guys since they don’t need to cook as long.  Mine took about 10 minutes, which was more than enough time to make the filling.

Sunbutter Pumpkin Pie Dough

Fill it up

Of course you need an awesome crust for the foundation of your pie, but if the inside still tastes horrible, then why bother making it!  I’ve been known to just scrape out the filling and toss it so I could just eat the crust!  Haven’t you? I’m not going to do that to you because this… filling… is… AAAA-MAAAA-ZING!

All you need is SunButter, brown rice syrup, coconut oil, pumpkin puree and pumpkin pie spice.  You really could just start eating it now, but patience is a virtue and I’d suggest you refrigerate it for at least 30 minutes to let it firm up a little.

Sunbutter Pumpkin Pie filling

 

Top it off

Dress up your SunButter Pumpkin Pie, just like you would any other pie, with whip cream :).  Do you have an amazing coconut whip recipe? If so bring it out, like now.  If not, So Delicious has you covered and you can pick up their Cocowhip Topping at your local speciality store (there’s a coupon in the link).   I always have a container or 2 in my freezer….. just in case.

Sunbutter Pumpkin Pie Dough

Let’s make some Sunbutter Pumpkin pie

SunButter Pumpkin Pie (mini size)

Prep

Cook

Inactive

Total

Yield 18 mini pies

Looking for a quick treat to make your guests this holiday season?  Look no further because I have an incredibly easy, deliciously creamy, SunButter pumpkin pie that you'll want to be making.

Ingredients

  • Pie Dough (homemade, gluten-free or store-bought)
  • 1 cup Sunbutter, natural 
  • 1/2 cup Brown rice syrup
  • 2 tablespoon coconut butter
  • 1/2 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice

Instructions

  1. If making your own pie dough, make according to directions. Divide dough & roll into 16 even balls approximately 2" round. 
  2. Place 1 dough ball into mini muffin cavity and press in down in the center, creating a well in the middle and "pie" like edges up the sides.  Bake 8-10 minutes, or until light golden brown. Set aside and allow to cool.
  3. In a large bowl, combine SunButter & brown rice syrup. Microwave 30-45 seconds then stir together until smooth.  Add in coconut oil, pumpkin puree & pumpkin spice.  Stir until well blended. 
  4. Fill cooled pie shells to the top with SunButter Pumpkin filling.  Refrigerate 30-60 minutes, or until set.
  5. Top with vegan whip before serving. 

Notes

*If you do not have Brown Rice Syrup, pure Maple Syrup could be your substitute, however, it needs to be a thicker consistency.  I do not recommend agave.

This recipe is Top 8 Free if using the Gluten-free crust option.  

Courses Dessert, Holiday, Gluten-free, Nut-free , Dairy-free, Egg-Free, Top 8 Free, Vegan

What’s on your table?

Since Thanksgiving is around the corner, will you be making pumpkin pie?  Do you have any other holiday pie flavors that are a must this holiday season? Share your answers below and let’s see how different our dessert tables are. 

SunButter & Pumpkin are the perfect combination for creating these mouth-watering, deliciously smooth & creamy bite sized pies. GF, Top 8 Free, Vegan

Last minute planning? I got you covered! Make this #SunButter #pumpkin pie for #Thanksgiving.… Click To Tweet

SunButter & Pumpkin are the perfect combination for creating these mouth-watering, deliciously smooth & creamy bite sized pies. GF, Top 8 Free, Vegan

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1Comment
  • Chocolate Banana SunButter Bites · Allergylicious
    Posted at 15:20h, 27 February Reply

    […] more SunButter recipes to share with you.  Well here they are…perfect for nut-free living. SunButter Pumpkin Pie Mini,  SunButter Protein Cups, SunButter Surprise Cupcakes, SunButter S’mores Dip, SunButter […]

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