Mini Pumpkin Pies

These Mini Pumpkin Pies are a fun treat, offer a gluten free crust and can be a great holiday desert.

Makes: 6-8 mini-pies depending on baking dishes used

Ingredients:

• 6-8 Mikey’s grain-free, gluten free tortillas
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 3/4 cup evaporated milk
• 1 egg lightly beaten

Instructions:

Prep shells

1. Spray Tortillas lightly with coconut oil then warmed in a nonstick pan until pliable. Keep the pan on low heat and do not allow them to begin browning.
2. Gently form the tortilla into a small, shallow oven-safe dish.
3. Lightly brush edges with a cinnamon sugar mixture and pumpkin pie filling
4. Set shells aside

Filling

1. In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
2. Spoon the pumpkin pie filling evenly between all pie crusts in the oven safe dishes.
3. Bake at 400°F for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes, carefully remove from the baking dishes, then place on the wire rack to finish cooling. Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.

Once chilled, carefully remove from the pans, serve, and enjoy!