No need to talk about my boring food blogger life with this recipe! It is clearly a star on its own and there is no sense in trying to be relatable to sell you on how good it is. Instead, read through this breakdown of how I layered the different flavors and textures of these Pumpkin Spice Apple Cider Pie Bites.
You may think this recipe sound over-spiced, but each layer has it’s own flavor profile that compliments the rest, making it the perfect holiday treat.
Flaky Gluten Free Crust
A flaky crust is hard enough to achieve every time, but making it gluten free can be complicated and unsatisfying. Using a combination of different gluten free ingredients, this pie crust is flaky and holds up to the challenge of containing the perfect crunchy and gooey bites.
If you are looking to save time with this recipe, the easiest way to cut corners is to make a larger sized dessert. Instead of using a mini muffin tin, try making this a whole pie pan, regular muffin tray or make a few small tart sized pies. Whatever size you got, work with what’s easy! Crowds love these bite sized ones because there is no pressure to eat a whole piece when there are 2-5 pies with the holiday spread.
The specific blend of flours used in this recipe maintains a flaky texture from the almond flour, flax seed meal and the emulsification of the powdered sugar with the [dairy free] butter. The baking reaction with these ingredients results in a light but flaky crust. There’s nothing worse than a perfect pie filling that is made dull with a crumbly, bland and floury crust.
This recipe is based off a mini pecan pie Christmas cookie I grew up making with my mother. The noteworthy ingredient in this crust was the powdered sugar. We almost always referred to the Joy of Cooking while making pie crust, but this had a special twist that I carried over into this Pumpkin Spice Apple Cider version.
In this recipe, you want to work with cold ingredients and then once it comes together, refrigerate for about an hour until semi-hard. If you refrigerate it overnight, thaw it for 30 minutes to an hour until it can be molded without crumbling. Poke holes in the crust and pre-bake at 325 degrees F until slightly golden.
Flaky Gluten Free Pie Crust
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 c cassava flour
- 1/4 tsp xanthan gum
- 1/3 c powdered sugar
- 1/4 c bobs red mill all purpose baking flour OR 1/4 c white rice flour + ( 1/8 tsp more xanthan gum OR 1 tsp tapioca/corn starch)
- 1 tbsp flax chia mix
- 3 tbsp shortening or 4 Tbsp Butter/Dairy free butter (cold)
- 1 tbsp ghee (cold)
- 2-4 Tbsp ice cold water
Pumpkin Spice Apple Cider Pie Filling
The layering of flavor & spices was very deliberate in this recipe. Most pumpkin pie recipes have a list of ground & dried spices that you add to your filling. This recipe is unique in that you create a spiced apple cider reduction with a selection of whole spices. The remaining flavors usually found in a pumpkin spice mix are found in the gingerbread topping, balancing out the flavor to be sweet, tart and aromatic.
The trick to making this filling is to create a reduction from the spices & apple cider, then create a thick custard filling before adding to a pre-baked pie crust.
Gingerbread Pie Topping
The gingerbread topping adds another spicy and crunchy layer to this recipe but is entirely optional. If you want to keep your Pumpkin Spice Apple Cider Pie Bites more on the tart side with less spice, you can leave this layer off. This is perfect for pickier eaters that don’t love a lot of spicy aroma with their desserts.
While you may think it would add too much spice and overshadow the pumpkin and apple cider flavors, it does not. The molasses balances out the spice to make it earthy and unique. The gingerbread topping blends perfectly with the other flavors. and brings on a new special experience of nostalgia for fall and the holiday season.
Frosting Decoration
While the gingerbread topping is optional, the frosting decoration is most recommended. It adds a sweet and tangy brightness that balances out the spice and tartness to elevate the creamy and sweet pumpkin notes. It is a reminder of all our favorite frosted holiday cookies, making these Pumpkin Spiced Apple Cider Pie Bites, the ultimate holiday gift.
Flaky Gluten Free Pie Crust
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 c cassava flour
- 1/4 tsp xanthan gum
- 1/3 c powdered sugar
- 1/4 c bobs red mill all purpose baking flour OR 1/4 c white rice flour + ( 1/8 tsp more xanthan gum OR 1 tsp tapioca/corn starch)
- 1 tbsp flax chia mix
- 3 tbsp shortening or 4 Tbsp Butter/Dairy free butter (cold)
- 1 tbsp ghee (cold)
- 2-4 Tbsp ice cold water
(crust recipe above only for 1 pie pan or 1 tray of mini muffin tin, double if making the whole amount of filling/gingerbread)
Pumpkin Spice Apple Cider Bites
Ingredients
Crust
- 3 cups almond flour
- 1/2 c cassava flour
- 1/2 tsp xanthan gum
- 2/3 c powdered sugar
- 1/2 c bobs red mill all purpose baking flour
- 2 tbsp flax chia mix
- 6 tbsp butter
- 3-6 tbsp ice cold water
Filling
- 4 cups apple cider
- 1 (whole) Cinnamon Stick
- 1 (whole) Star Anise
- 1 tsp (whole) Allspice
- 1/2 tsp (whole) Cloves
- 1 cup pumpkin purée
- 2 tbsp Ghee or butter I used dairy free
- 1 c Sweetened Condensed Coconut Milk
- 1/4 c Powdered Sugar
- 3 Egg Yolks
- 1/4 tsp salt
Ginger Bread Top
- 2 1/4 c bobs red mill all purpose baking
- 1 c almond flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 6 tbsp ghee
- 1/2 c brown sugar
- 1 egg
- 1/2 c molasses
- 1 tsp vanilla extract
Decoration
- 4 tbsp butter
- 1 tbsp water
- 1 tbsp coconut milk powder
- salt to taste
- 1/2 tsp vanilla
- 2-4 c powdered sugar
Instructions
I make each element in the following order.
- I make the gingerbread topping first the night before and let it cool in the fridge overnight. This step isn't necessary but something I prefer to do to break up the time and make it an easier recipe. I also like to reduce the apple cider with spices the day before making the rest of the mixture, but you can do this all in one day.
Gingerbread (optional but delicious)
- I make the gingerbread topping first as I prefer to refrigerate it overnight. This breaks up the tasks to make it quicker and easier. The dough is easier to work with when it is fully chilled as well.
- Beat sugar and butter until fluffy and emulsified. It should be a lighter color and you should not see clumps of sugar. About 2-5 minutes. I do this by hand but you can use a mixer if you prefer.
- Add molasses and vanilla and spices and beat again until fluffy and incorporated.
- Add the egg and beat but only briefly until it is incorporated. Do not overbeat.
- Add spices and 1/3 of the dry ingredients. Mix gently with a spoon or spatula. Keep adding small amounts until fully incorporated. Refrigerate overnight.
- When ready to add to the tops of your mini pie bites, use a bottle cap or small round cookie cutter and place each round on top of your bites. If you want to do a full pie, cut fall or holiday shapes and lay them around the edges/middle of the pie. I wouldn't recommend a full layer across the top or lattice / woven pattern if using a full pie pan.
Filling
- Starting on high heat and reducing to low once the liquid is about 1/2 the amount, reduce 4 cups of apple cider with whole cinnamon stick, anise, cloves, allspice (you can also use raw ginger if you like that flavor addition to your pumpkin and apple pies, I tend to leave it out).
- Once reduced to 1/4 of the volume, remove spices and add pumpkin, butter, salt & sweetened condensed coconut milk. Cook together on low heat until it begins to thicken.
- Add powdered sugar and wisk constantly, cook until it begins to thicken slightly more, then turn off the heat.
- In a separate glass bowl, add your egg yolks and wisk until creamy. Very slowly drizzle some of the hot mixture into the eggs and beat vigorously. Once youve incorporated about 1/2 cup of the mixture into the eggs, add to the rest of the liquid.
- Turn the heat back on low and wisk vigorously, occaisionally checking the bubbles coming up. Once there are more frequent bubbles forming and the mix begins to thicken, turn off the heat and continue wisking to avoid scrambling the eggs. Cover with plastic wrap (so it does not form a skin on top) and set aside to cool slightly before pouring into the pre-baked pie crust.
Crust
- Preheat oven at 325 degrees F
- Cut up cold butter
- Add all dry ingredients and with your hands, break up the butter with the flour until the begin to incorporate and your butter is only small crumbs.
- Add 1/2 your ice cold water and incorporate. Add more until it is no longer crumbly. If you add too much, add a small amount of almond flour until you can form it into a ball.
- Refrigerate for an hour and then roll out. Cut into 26 squares and mold them into the pie pan, make sure it comes to the top of each mini muffin tray.
- Poke holes with a toothpick and bake for 5-8 minutes until slightly golden brown. May puff up slighly.
- Remove from oven and fill almost to the top with filing and place a gingerbread cookie on top of each bite.
- Bake again at 325 degrees F for 8-12 minutes, until the gingerbread toppings are browned.
Frosting
- Beat butter with vanilla, coconut milk powder and salt.
- Add powdered sugar and a small amount of water. Beat again until stiff.
- Place in a decorating bag and drizzle small streaks across pie bites that are completely cooled. Let them set at room temperature before packaging and storing in the fridge for leftovers.
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