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Mini Pumpkin Pie Cups
Serves 8 |
Personal sized and simply scrumptious!
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Ingredients:
| For the crust: |
| 1/4 cup coconut flour |
| 1/2 cup almond flour |
| 2 tablespoons maple syrup |
| 3 tablespoons coconut oil, melted |
| For the pumpkin layer: |
| 1/3 cup pumpkin puree |
| 1/2 cup cashew butter |
| 1/4 cup maple syrup |
| 1/2 cup coconut oil |
| 1/4 teaspoon sea salt |
| 1 teaspoon vanilla extract |
| 2 teaspoons pumpkin pie spice |
| Whipped cream, for serving |
Directions:
- Preheat oven to 350° F. Place liners in cupcake tin.
- Combine the coconut flour, almond flour, maple syrup, and coconut oil in a mixing bowl. Scoop out 1 tablespoon and roll into balls. Press a ball into the bottom of each cupcake liner.
- Place the tin into the oven and bake for 15 minutes, until edges are lightly browned. Remove from the oven and let cool completely.
- Stir together the pumpkin puree, cashew butter, maple syrup, coconut oil, sea salt, vanilla extract, and pumpkin pie spice in a mixing bowl.
- Pour the pumpkin filling mixture over crust.
- Transfer to the freezer and let chill for at least 2 hours.
- Top with a dollop of whipped cream when ready to serve.
| Main Ingredient: | Pumpkin Puree |
| Cooking Method: | Bake |
| Course: | Dessert |
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