Mini Pumpkin Pie Cups

Why Make This Recipe

Mini Pumpkin Pie Cups are a delightful treat that captures the essence of fall in every bite. They are perfect for gatherings, holidays, or just a cozy night in. Not only are they delicious, but they also offer a healthier twist compared to traditional pumpkin pie, thanks to their gluten-free and plant-based ingredients. Plus, they’re easy to make and fun to enjoy!

How to Make Mini Pumpkin Pie Cups

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• 1/2 cup cashew butter (or nut/seed butter of choice)
• 1/2 cup coconut oil
• 1/3 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/4 tsp sea salt

Directions:

1. Preheat your oven to 350°F (175°C). Place liners in a cupcake tin and set aside.
2. In a small bowl, mix all of the crust ingredients together until combined.
3. Scoop out about 1 tablespoon of the mixture for each cupcake liner and roll it into a ball.
4. Press each ball flat into the bottom of the cupcake liner.
5. Bake for 12 minutes or until the edges start to slightly brown. Once done, let the crust cool completely.
6. In another bowl, add all the ingredients for the pumpkin layer. Microwave this mixture for 15-30 seconds (or heat it on the stovetop) and stir until fully combined.
7. Pour the pumpkin mixture over the cooled crust layer and then place the cupcake tin in the freezer for at least two hours.
8. Optional: Top with whipped cream before serving. Enjoy!

How to Serve Mini Pumpkin Pie Cups

Serve the Mini Pumpkin Pie Cups chilled straight from the freezer. They can be enjoyed as a refreshing fall dessert with a dollop of whipped cream or a sprinkle of cinnamon on top. They are also great for sharing at parties or family gatherings.

How to Store Mini Pumpkin Pie Cups

To store Mini Pumpkin Pie Cups, keep them in an airtight container in the freezer. They can last up to a month. If you want to enjoy them later, just take out a few and let them sit at room temperature for about 10 minutes before eating.

Tips to Make Mini Pumpkin Pie Cups

• Make sure to measure your ingredients accurately for the best results.
• You can substitute the cashew butter with any other nut or seed butter to cater to your taste.
• If you like a sweeter dessert, add an extra tablespoon of maple syrup to the pumpkin layer.
• For a fun twist, add chocolate chips to the pumpkin filling before freezing.

Variation

You can easily modify this recipe by adding some chocolate chips to the pumpkin layer or using different spices such as cinnamon or nutmeg for a unique flavor profile.

FAQs

Can I use a different type of flour?

Yes, you can use other gluten-free flours, but keep in mind that this may affect the texture.

How long do these Mini Pumpkin Pie Cups last?

They can last in the freezer for up to a month when stored properly in an airtight container.

Can I make these ahead of time?

Absolutely! They are perfect for preparing ahead of time, making them a stress-free option for parties or holidays. Just keep them frozen until ready to serve.