From the Kitchen of PFMA.....
Dairy-Free Pumpkin Pie Bites
This is a recipe I put together back in high school and brought to the Londonderry Senior Expo in September of 2023. The nice thing about this recipe is if you can find gluten-free graham crackers that are also dairy-free, it's a double-whammy: dairy and gluten free! The only ones I could find had butter, this was after visiting 5 different stores, apparently, gluten-free graham crackers are considered a summer seasonal item in our area. Also, you can sub back in butter instead of the coconut oil, and the coconut milk for the evaporated/condensed milk at a 1:1 ratio if you prefer, you'd never know the difference. And now for the recipe.....
Graham Cracker Crust preheat oven 350F
In a blender combine 1 ¾ c graham cracker crumbs (about 10
crackers), 6tbs coconut oil and 4tbs sugar. Press into the wells of a
muffin tin, lined with cupcake liners.
Pie Filling
With a handheld mixer, combine 1 can pumpkin, 1 cup coconut
milk, 2 eggs, 2 ½ tsp pumpkin spice (1 ½ tsp Cinnamon, ½ tsp
ginger, ½ tsp cloves), ¾ cup sugar, ½ tsp salt.
Spoon 1-2 tbs. over graham cracker crust. Tap pan twice on counter to knock down
air bubbles. Bake for 20-27 min, turning half-way through.
