Chocolate Cookie Pumpkin Pies
A mouthful… but yes!!! GF, DF, mini pumpkin pies made with a fudgey chocolate cookie crust, topped to perfection with a whipped coconut topping. Mmm! Recipe below.
Ingredients:
Mini pies:
1 package of Sweet Loren’s Chocolate Cooie Dough , softened at room temp for about 30 minutes (can sub for sugar cookie dough for a more “traditional” pumpkin pie flavor)
1 C pumpkin puree
2 eggs
1/4 C maple syrup
1 T pumpkin pie spice
1 tsp vanilla extract
Whipped coconut topping:
1 can’s worth of coconut cream refrigerated
1/2-3/4 C powdered sugar
1/4 C arrowroot powder
Directions:
Line a muffin tin with muffin liners, preheat oven to 350 º F
Flatten each cookie dough round and then place into muffin cup and try to mold up the sides of the muffin cup as best you can so that you have a mini crust for the pumpkin filling to go into. Repeat until each muffin cup has “cookie crust”
Whisk all pumpkin filling ingredients together until smooth
Fill each cookie crust cup with pumpkin filling– make sure you don’t overfill. You want the pumpkin filling to go just below the top of the cookie crust so that it stays within the shell you’ve made
Transfer to the oven and bake 25-30 minutes, until pumpkin has set and the cookie crust is starting to feel crispy to the touch
Once completely cooled, make your coconut whipped topping
First, beat the CHILLED coconut cream until peaks form
Add in your powdered sugar and arrowroot powder, whisk until no clumps remain
Transfer to a ziplock bag and pipe swirls onto each mini pumpkin pie
Best enjoyed when they’ve been chilled overnight, the topping gets a thick consistency that way and the cold pumpkin is perfect!
Make sure to store in the refrigerator, otherwise the topping will melt. 🙂
xoxo, Celiac Sweetie
