2 packages of unbaked pie crusts (2 unbaked crusts in 1 package)
1 can (15 ounces) of puréed pumpkin
12 ounces of almond milk
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 mixing bowls
Pastry cutter or pizza cutter
Cookie cutter of your choice for decoration
Follow these simple steps:
1.) Preheat over to 350°
2.) Roll out dough on top of a lightly floured counter and cut into 2 x 2 squares
3.) Place cut dough into cupcake pans, until filled. You will remaining dough. Just set aside.
4.) Mix sugar, spices and salt in a small bowl. Set aside.
5.) Whisk pumpkin, dairy free liquid and eggs into a large bowl. Slowly stir in sugar & spice mix.
6.) Using a 1/4 cup measuring cup, scoop pie mix into mini pies.
7.) Bake in a preheated oven at 350° for 15-18 minutes.
For easy decorations, roll out leftover pie dough and cut with a holiday themed cookie cutter and bake flat 350° til golden brown. (7-9 minutes)