Cute as a button, the Small Pie Baker makes for a wonderful gift, especially when filled with homemade goodness. This year, we are baking up a big batch of these tiny treats, and giving them out to all of our friends who we won’t get to see over the holidays.
The mini pies are a sweet gesture to let our nearest and dearest know that we are thinking of them.
While you can certainly go all out and use your favorite homemade pie crust, this time we took the simple route and used pre-made crusts, which are usually available in packages of two. We found that each package of two yielded enough dough for four mini pies, as long as you use a bit of finesse and a rolling pin.
The filling is an adaptation of what has been referred to as the world’s best Pumpkin Pie. With a custardy base and the addition of maple syrup and yams, this pie simply cannot be beat!
- 1 - zucchini
- 1 - yellow squash
- 1 - sweet potato
- 3 tablespoons - coconut oil
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Spiralize or julienne vegetables.
- Heat coconut oil in microwave just until melted, about 10-15 seconds.
- Spread zucchini and yellow squash on a baking sheet.
- Spread sweet potato on a separate baking sheet.
- Pour 2 tablespoons coconut oil over zucchini and yellow squash and toss to coat evenly.
- Pour remaining tablespoon of coconut oil over sweet potato and toss to coat evenly.
- Sprinkle with salt and pepper to taste.
- Roast zucchini and yellow squash approximately 15-20 minutes, turning ½ way through.
- Roast sweet potato approximately 20-30 minutes, turning ½ way through.