Ingredients
- 2/3 cup raw sugar
- 1/3 cup water
- 1/4 cup pure grade a maple syrup
- 1 1/2 cup unsweetened almond milk
- 1 cup (15-ounce) can solid pack pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoon pure vanilla extract
- 5 teaspoon large egg whites, at room temperature (4 for pie filling, 1 for pie crust)
- 2 teaspoon (9-inch) round pie crusts, store-bought or homemade
Preparation
Baking Directions:
Preheat oven to 350 degrees.
Lightly spray the interior of four miniature, round pie dishes (approximately 5 to 6 inches in diameter) with nonstick baking spray.
Divide each pie crust evenly among two pie dishes to cover interior, crimp edges with the tines of a fork, prick crust all over with fork to create steam vents, and brush crust with one egg white.
Blind bake 30 minutes, until crust is golden brown.
Combine sugar, water, and maple syrup in a small saucepan.
Bring to a simmer over medium high heat, swirling pan (but not stirring) occasionally until sugar has dissolved.
Brush interior of pan frequently with water to prevent syrup from building up a coating.
Cook approximately 7 to 10 minutes until mixture has reduced and thickened, and then carefully pour in ½ cup almond milk, whisking vigorously to combine.
Add remaining 1 cup almond milk, mix until evenly distributed, and set aside.
In a large mixing bowl, combine pumpkin, cinnamon, allspice, nutmeg, and vanilla.
Stir in caramel mixture followed by egg whites.
Pour filling evenly into pre-baked piecrusts, until about three-quarters full, and bake 1 hour, until center is just set.
Cover crust with aluminum foil as necessary, if crust is browning too heavily.
