Mini Pumpkin Pies with Gingersnap Crusts

Mini pumpkin pies with gingersnap crusts are dairy-free, gluten-free, and taste like fall. Creamy pumpkin pie filling is made with simple ingredients -- pumpkin, eggs, maple syrup, and warm spices -- layered over a 3-ingredient gingersnap cookie crust for a super easy fall dessert everyone will love.

6 Reasons to L.O.V.E These:
Dairy-free. Pumpkin pie doesn’t need evaporated milk to be creamy. Who knew? This dairy-free pumpkin pie filling doesn’t use any milk substitutions. There’s just no dairy in it. I did use dairy-free white chocolate for the drizzle and dairy-free whipped cream for topping.

Gluten-free. Gluten-free gingersnaps, pecans, and coconut oil make a deliciously fall-flavored cookie crust for these mini pumpkin pies.

Cayenne and black pepper. This recipe goes beyond the usual pumpkin pie spices to give even more flavor and warmth to these mini pies. We’re talking cayenne pepper and black pepper. But don’t worry, it’s not hot and spicy! I got the idea because cayenne and black pepper are sometimes found in gingersnaps, just not in the gluten-free gingersnaps I used. So I decided to put these ingredients into the pie filling instead. If you’re at all worried it will be too spicy, try using half the amount, or skipping it altogether.

Adorable. Fact: mini foods are fun. And cute. But who really cares if food is cute? Me. After all, we eat with our eyes first.

Easy. Using gingersnap crusts is a time-saver and flavor-enhancer. No need to make your own pie crust or roll out store-bought pie dough sheets and try to figure out how to crimp the edges as neatly as your grandmother did. And the gingersnaps add even more warm fall flavor to the party.

Portion control. I don’t know about you, but we do not need a whole pumpkin pie staring us down every time we open the fridge. These are easy to make a few for now and freeze a few for later. Although, I will warn you, they taste excellent straight from the freezer. —MidwesternHomeLife

• PREP TIME10 minutes
• COOK TIME30 minutes
• MAKES12

Ingredients 

• Gluten-Free Gingersnap Crusts
• 20 gluten-free gingersnaps
  
• ¼ cups chopped pecans
  
• 3 tablespoons melted coconut oil
  

• Dairy-Free Pumpkin Pie Filling
• 3 eggs
  
• 2/3 cup maple syrup
  
• 2 teaspoons pumpkin pie spice
  
• 1/8 teaspoon cayenne pepper
  
• 1 dash black pepper
  
• 1 teaspoon vanilla
  
• 1/2 teaspoon salt
  
• 15 ounces pumpkin puree