Mini Pumpkin Pie Cups

Mini Pumpkin Pie Cups – THE BEST Christmas treat to prepare! They are vegan, gluten-free, and paleo-friendly, but I guarantee no one will ever suspect they are healthier.

Mini Pumpkin Pie Cups

I adore this recipe since it is so simple to make while yet looking elegant and is a lot of fun to bring to a holiday party.

Because they increase the amount of nutritious good fat, fiber, and nutrients in the recipe, I adore incorporating almond and coconut flour. Fat and fiber are crucial for maintaining stable blood sugar levels!

Since these taste like a delicious dessert but are actually very healthful and full, I also adore adding cashew butter.

These Mini Pumpkin Pie Cups are fantastic right out of the freezer, but for a more “traditional” pumpkin pie texture, you can also let them defrost on the counter for an hour or two.

Mini Pumpkin Pie Cups Ingredients

Mini Pumpkin Pie Cups

For the crust

  • A half-cup of almond flour
  • One-fourth cup coconut flour
  • 3, tbsp. coconut oil (melted)
  • 2/batch of maple syrup

For the pumpkin layer

  • 1/2 cup nut or seed butter of your choosing, such as cashew butter
  • 50 ml of coconut oil
  • 1/3 cup of pureed pumpkin
  • 25% of maple syrup
  • Vanilla extract, 1 teaspoon
  • 2 tsp pumpkin pie spice
  • 1/8 teaspoon sea salt


Mini Pumpkin Pie Cups

  1. Set the cupcake liners aside and preheat the oven to 350F.
  2. Mix all of the ingredients for the crust in a small bowl. Roll about 1 tablespoon per cupcake liner into balls. Place each ball in the cupcake liner with pressure.
  3. Bake for 15 minutes, or until the edges begin to brown slightly. Cool the crust completely.
  4. Add all of the ingredients for your pumpkin layer to a different bowl. Stir until everything is well-combined in the microwave (or on the stovetop) for 15 to 30 seconds.
  5. Place the crust layer on top of the pumpkin mixture, and then freeze for at least two hours.
  6. Whip cream on top is an additional option. Enjoy!