Saturday, October 22, 2011

Pumpkin Bites

Are you craving pumpkin every day now that's it's October like I am? Try these pumpkin pie bites, inspired by these tasty-looking pumpkin bites. My version is gluten and dairy free. I used this pie crust recipe (slightly modified) and this filling recipe.
For much clearer instructions, and less random link-clicking, see the recipe below.


First, preheat the oven to 350 degrees Fahrenheit. Then make the dough for the crust. You will need:
1 cup white rice flour
a little over 1/2 cup (I did 1/4 + 1/3) cornstarch
1/4 cup garbanzo flour
1/2 cup sugar
1 tsp xanthan gum
1/2 cup cold butter cut into cubes
1 tsp vanilla
1/3 cup rice milk
1 large egg

1. Combine the white rice flour, cornstarch, garbanzo flour, sugar, and xanthan gum. 
2. Cut in the butter.
3. In a separate bowl whisk together the egg, milk, and vanilla.
4. Pour the liquids into the dry ingredients and mix well. Use your hands towards the end, simply because it's easier than using a spoon. 

Now set that aside and let's make the filling. 



Here are the things you need:

1 cups pumpkin
1/3 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 eggs
1/3 cup rice milk

1. Combine all except the eggs. 
2. Whisk the eggs, then add them to the mixture.

After that, use white rice flour to cover your counter and roll the dough out on top of it. Use a pumpkin cookie cutter to cut out 24 pumpkins.





When you're done with that, push them into a mini cupcake pan, as shown below.


Fill them with pumpkin filling!


Bake for 20-25 minutes, until edges are golden and the top of the filling has settled ever-so-slightly springy to the touch.


They are amazing. I may never eat anything but these again. I also really like the pictures I got... :P

No comments:

Post a Comment