Mini Pumpkin Pie Cups: Easy Gluten Free, Vegan Delight for Fall
Delight in these Mini Pumpkin Pie Cups that are both gluten free and vegan, perfect for the fall season!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cups 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten free, vegan
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 2 tbsp almond milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin spice, and salt. Mix well.
- In another bowl, mix almond flour with melted coconut oil and almond milk to create a dough.
- Press the dough into mini muffin tins to form the crust.
- Fill each crust with the pumpkin mixture.
- Bake for 20-25 minutes or until the filling is set.
- Let cool before serving.
Notes
- These cups can be served with coconut whipped cream for extra indulgence.
- Store leftovers in the fridge for up to three days.
Nutrition
- Serving Size: 1 mini cup
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mini Pumpkin Pie Cups, Gluten Free, Vegan