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.
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.
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.
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.
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.
Let’s make some Sunbutter Pumpkin pie
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.
Last minute planning? I got you covered! Make this #SunButter #pumpkin pie for #Thanksgiving.… Click To Tweet