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Mini Pumpkin Pie Cups Recipe

Mini Pumpkin Pie Cups Recipe
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★★★★★

4.8 from 27 reviews

These Mini Pumpkin Pie Cups are a delightful, bite-sized twist on the classic pumpkin pie, featuring a nutritious almond and coconut flour crust and a creamy pumpkin filling sweetened naturally with maple syrup. Perfect for holiday gatherings or a healthy dessert option year-round.

Ingredients

Scale

Crust

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 3 tbsp coconut oil (melted)
  • 2 tbsp maple syrup

Pumpkin Layer

  • 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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Place cupcake liners in a cupcake tin and set aside to make the crust.
  2. Make the Crust: In a small bowl, combine almond flour, coconut flour, melted coconut oil, and maple syrup. Scoop about 1 tablespoon of the mixture per cupcake liner and roll into balls, then press them firmly into the liners to form the crust base.
  3. Bake the Crust: Bake the crust for 12 minutes or until the edges start to brown slightly. Remove from oven and let the crust cool completely to ensure it firms up before adding the filling.
  4. Prepare the Pumpkin Filling: In another bowl, add cashew butter, coconut oil, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Microwave the mixture for 15-30 seconds or heat gently on the stovetop, then stir well until fully combined and smooth.
  5. Assemble and Chill: Pour the pumpkin mixture evenly over the cooled crust layers in the cupcake liners. Place the tin in the freezer for at least two hours to set the filling.
  6. Serve: Optionally top with whipped cream before serving. Enjoy your mini pumpkin pie cups cold for the best texture and flavor.

Notes

  • Use liners to prevent sticking and for easier removal of mini pies.
  • Cashew butter can be substituted with any nut or seed butter, such as almond or sunflower seed butter.
  • For a vegan whipped cream topping, use coconut whipped cream or other plant-based alternatives.
  • Store leftover mini pumpkin pie cups in the freezer to maintain firmness.
  • Allow crust to cool completely before adding pumpkin filling to avoid a soggy base.

Nutrition

Keywords: Mini pumpkin pie, pumpkin dessert, gluten free pumpkin pie, healthy pumpkin recipe, holiday dessert, bite-sized pumpkin pies

Find it online: https://mixitwitjoe.com/mini-pumpkin-pie-cups-recipe/