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.
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
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
- Set the cupcake liners aside and preheat the oven to 350F.
- 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.
- Bake for 15 minutes, or until the edges begin to brown slightly. Cool the crust completely.
- 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.
- Place the crust layer on top of the pumpkin mixture, and then freeze for at least two hours.
- Whip cream on top is an additional option. Enjoy!