Pumpkin Pie BitesConsider them pumpkin pie amuse bouche! |
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Ingredients: |
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Pie Crust 1½ cups allergen free flour 1 teaspoon Kosher salt 1 teaspoon baking powder 4 tablespoons Earth Balance Soy Free Buttery Spread 6 tablespoons cold water Pie Filling 1 can pumpkin 1 cup sugar 2 teaspoons salt 2 teaspoons cinnamon 1 teaspoon ginger 1 cup rice milk 1 tablespoon corn starch 1 tablespoon water. 1 tablespoon powdered sugar |
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Pie Crust
Sift all the dry ingredients together and place in a food processor.
Add buttery spread in tablespoon amounts to food processor, pulse twice.
Add cold water, a tablespoon at a time, distributing the water evenly throughout by pulsing after each tablespoon.
When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with flour. Roll until the dough is about 1/8” thick.
Use a cookie cutter to cut round bite sized shapes, makes about 20 discs.
Bake at 425°F for 10 - 15 minutes.
Set disks aside to cool.
Pie Filling
Mix pumpkin, sugar, salt, cinnamon, ginger and milk together in a saucepan.
Heat mixture thru.
In a separate bowl, mix together corn starch and water until smooth.
Add cornstarch slurry to pumpkin mixture and bring to boil.
Reduce heat and simmer for 10 minutes, set aside to cool.
Take pie crust bites and assemble on a plate.
Use a pastry bag to put pumpkin on discs or use a spoon if necessary.
Sprinkle top with powdered sugar.