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November 20, 2012

Mini Pumpkin Pies

The holiday season has officially started and its time to indulge in just about everything food related! In an attempt to "cut back" (a little), I decided to make one of my favorite Thanksgiving treats in a mini, guiltless portion. Using Bob's Red Mill Gluten Free All Purpose Baking Flour & the recipe on the Libby's 100% Pure Pumpkin can label (also HERE) and I made mini pumpkin pies!

I have always used/relied on Whole Foods Gluten Free Bakehouse Pie Crust when baking full size pies (post HERE). Although, since I wanted to use my NEW mini pie pan dish (purchased at Target for $11.99), I had to make gluten free crust from scratch, a scary  task, might I add. For some reason rolling out gluten free flour dough always intimates me no matter how many times I have done it. I am always nervous the dough will become too tough as I am adding more flour to the rolling pin so the dough does not stick. For some reason last Sunday I was up for this baking challenge. 

I found a gluten free crust recipe on Bob's Red Mill website- Easy As Pie Crust and from the positive customer reviews thought I CAN DO THIS! I especially loved the tip for rolling our the dough- 

Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. I was not struggling 

This recipe makes a single pie crust that can fit an 8-inch to 10-inch pie pan OR 4 mini crusts. From the below pictures you can see how easy and flour less the dough rolling process was.
No added flour here!
I used a tupper ware bowl to cut out the perfect circle before placing the dough gently into the pie dish.
Once the dough fell into place, I pinched the sides of the dough to add a finishing touch.
These may not be bite size, but they're a perfect several bite(S) size dessert!

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