Description
Mini Pumpkin Pie Cups are the perfect bite-sized dessert for fall, combining creamy pumpkin filling with a crispy gluten-free crust. These vegan treats are not only delicious but also easy to make, ensuring they'll be a hit at any gathering. With warm spices and a touch of maple syrup, each cup offers a delightful taste of autumn in every bite.
Ingredients
Scale
- 1 cup gluten-free crust mix
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1 tbsp pumpkin spice blend
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the gluten-free crust mix according to package instructions, then press into the muffin tin.
- In another bowl, whisk together pumpkin puree, maple syrup, coconut milk, and pumpkin spice until smooth.
- Fill each crust with the pumpkin mixture until three-quarters full.
- Bake for 20-25 minutes until edges are firm and centers set.
- Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For extra sweetness, add a splash of vanilla extract or a pinch of nutmeg to the filling. - Store any leftovers in an airtight container in the fridge for up to five days.