Pumpkin pie might be the star of ThanksgivingâŚ
but its story actually started long before - and itâs surprisingly spooky. đ
Back in the 1600s, when pumpkins were first brought to Europe from North America, people didnât carve them into jack-oâ-lanterns. They baked them.
The first âpumpion piesâ were stuffed with pumpkin, apples, sugar, and spice - baked right into thick pastry shells.
And before colonists had ovens, theyâd slice off the pumpkin tops, scoop out the seeds, and fill the inside with milk, honey, and spices - then roast the whole thing in the fire.
(If that isnât early witchâs kitchen energy, I donât know what is đ§ââď¸)
Centuries later, the pumpkin pie evolved into the creamy, spiced dessert we know - and now itâs a fall ritual in almost every home.
And we have created a charming little pumpkin pie recipe with a nutty millet-almond crust and a silky, gently spiced pumpkin filling, which gives it a modern, gut-friendly twist.
Itâs cozy, rich, and gluten-free - the ultimate treat for pumpkin season.
Want to get all fall favorites⌠and so much more?
Wishing you a sweet and spooky season đđ§Ą
Mini Pumpkin Pies (Gluten-Free)
Crust:
170 g Millet Flour
140 g Almond Flour
150 g Butter
1 Egg
Pinch of Salt
20 g Sugar
Filling:
400 g Pumpkin PurĂŠe
60 g Milk (or Plant Milk)
2 Eggs
45 g Honey
1 tsp Vanilla Extract
1 tsp Pumpkin Spice
Âź tsp Salt
Instructions
Make the Crust
Gather your required ingredients.
In a bowl, mix together the millet flour, almond flour, salt, and sugar.
Add the cold butter and mix until crumbly.
Add the egg and knead briefly into a dough.
Press the dough into small tart molds (Ă ~8â10 cm). Chill for 15 minutes.
Prebake the Crusts
Preheat the oven to 170°C (340°F). Bake for 10 minutes. Remove and let slightly cool.
Prepare the Filling
In another bowl, whisk together pumpkin purĂŠe, milk, eggs, honey, vanilla, pumpkin spice, and salt until smooth.
Assemble and Bake
Pour the filling into the prebaked crusts.
Bake at 170°C for 20â25 minutes or until just set.
Serve
Let cool completely.
Optionally, serve with a dollop of whipped cream or a drizzle of maple syrup.
