Okay, friends, let’s talk fall! Seriously, is there anything better than the smell of pumpkin spice wafting through your kitchen? I think not! And that’s why I’m *beyond* excited to share this recipe for **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** with you. They’re like little bites of autumn heaven, and the best part? Everyone can enjoy them!
Yep, you heard right – gluten-free *and* vegan. No one gets left out of the pumpkin party! I remember last Thanksgiving, my cousin Sarah showed up with her new vegan boyfriend, and I panicked! What could I possibly offer him for dessert? That’s when I started experimenting, and these little gems were born.
Trust me, these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** are a total game-changer. They’re perfectly portioned (hello, portion control!), packed with that classic pumpkin pie flavor we all crave, and they’re so easy to make. You seriously won’t believe they’re gluten-free and vegan – they taste just like the real deal. Get ready to impress everyone at your next holiday gathering… or just treat yourself. You deserve it!
Why You’ll Love These Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Quick and Easy Dessert
Seriously, who has hours to spend in the kitchen? Not me! That’s why I adore these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**. They come together so fast, even on a busy weeknight. The steps are simple, and you’ll be enjoying pumpkin goodness in no time!
Perfect for Dietary Restrictions
Finally, a dessert *everyone* can dig into! Got gluten-free friends? Vegans at the table? No problem! These **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** tick all the boxes, so you can share the love without any worries.
Delicious Fall Flavor
Okay, let’s be real: it’s all about that pumpkin spice! These **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** are bursting with warm, cozy flavors that just scream “autumn.” They’re like a tiny hug in every bite, and trust me, you’ll be hooked!
Ingredients for Your Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Crust Ingredients
Alright, gather ’round! For the crust, you’ll need 1 1/2 cups of gluten-free oat flour. Don’t skimp! Then, 1/2 cup of almond flour for that nutty goodness. Also, 1/4 cup of coconut sugar – it adds the perfect touch of sweetness. A pinch – 1/4 tsp – of salt. And, super important, 1/2 cup of chilled coconut oil (it *has* to be cold!). Finally, 3-4 tbsp of ice water. Add it slowly!
Filling Ingredients
Now, for the star of the show: the filling! You’ll need one 15-ounce can of pumpkin puree (not pumpkin pie filling, okay?). Next, 1/2 cup of coconut milk – the full-fat kind! Then, 1/4 cup of maple syrup for that liquid gold sweetness. Don’t forget 2 tbsp of cornstarch to thicken things up. Two teaspoons of pumpkin pie spice – because, duh! And another 1/4 tsp of salt to balance it all out.
How to Make Mini Pumpkin Pie Cups (Gluten-Free, Vegan): Step-by-Step Instructions
Preparing the Gluten-Free Vegan Crust
Okay, first things first, let’s get that crust sorted! Grab a bowl and whisk together your gluten-free oat flour, almond flour, coconut sugar, and salt. Now, the fun part: cutting in the chilled coconut oil. I like to use a pastry blender for this, but if you don’t have one, just use your fingers! Work it in until the mixture looks like coarse crumbs. Then, drizzle in that ice water, a tablespoon at a time, and mix until a dough starts to form. Don’t overmix! We’re going for tender, not tough.
Time to get your hands dirty! Press that dough evenly into your mini muffin tins. I find it’s easiest to use my fingers to really flatten it out. You want a nice, even layer for those **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**!
Baking the Crust
Pop those crusts into a preheated oven at 350°F (175°C) and bake for 10-12 minutes. You’re looking for them to be *just* lightly golden brown. They should smell amazing! Don’t worry if they puff up a little; they’ll settle as they cool.
Making the Pumpkin Pie Filling
While the crusts are baking, let’s whip up that dreamy pumpkin filling. In a separate bowl, whisk together your pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, and salt. Make sure everything is nicely combined and smooth. We want a silky, luscious filling for these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**!
Assembling and Baking the Mini Pumpkin Pie Cups
Alright, crusts are baked, filling is ready – let’s assemble these beauties! Carefully pour the pumpkin filling into each of the baked crusts, filling them almost to the top. Now, back into the oven they go! Bake for another 20-25 minutes, or until the filling is set. You’ll know they’re done when the edges are firm, but the center still has a *slight* jiggle.
Now comes the hardest part: patience! Let those **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** cool *completely* before serving. This is super important, or they’ll be a gooey mess. Trust me, they’re worth the wait!
Tips for Perfect Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Ingredient Substitutions
Okay, so maybe you don’t have oat flour on hand? No worries! You can totally use another gluten-free flour blend. Just keep in mind that different flours absorb liquid differently, so you might need to adjust the amount of ice water. Also, if coconut sugar isn’t your thing, feel free to swap it out for maple sugar or even brown sugar. Just remember, it might slightly change the taste of your **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**!
Achieving the Right Crust Consistency
This is *key*! If your crust dough is too dry and crumbly, add a tiny bit more ice water, like a teaspoon at a time, until it comes together. If it’s too sticky, add a little extra oat flour. You want a dough that’s easy to press into the muffin tins without being a total pain. Trust me, it’s worth the effort to get that perfect crust for your **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**!
Preventing Cracks in the Filling
Ugh, cracks in the filling are the worst, right? To avoid them, try baking your **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** at a slightly lower temperature, like 325°F (160°C). You can also add a *teeny* bit more cornstarch to the filling – like, half a teaspoon. This will help keep everything nice and smooth. And hey, even if they do crack a little, they’ll still taste amazing!
Variations of Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Spiced Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Want to kick up the cozy factor? Throw in a pinch of extra spices! A little ginger, some cloves, or even a dash of nutmeg will make these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** taste like a warm hug. Trust me, it’s a game-changer!
Chocolate Chip Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Chocolate and pumpkin? YES, PLEASE! Toss some vegan chocolate chips into the filling before baking, or sprinkle them on top after they’ve cooled. These **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** just got a whole lot more decadent!
Topping Ideas
Let’s get fancy! Top these little guys with a dollop of coconut whipped cream (so easy to make!), some chopped nuts for crunch, or just a simple sprinkle of cinnamon. It’s all about adding that extra touch of yum to your **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**!
Storing Your Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Refrigeration Instructions
Okay, so you’ve made these adorable **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**… and you *didn’t* eat them all in one sitting? Wow, I’m impressed! To keep them fresh, pop them in an airtight container and store them in the fridge. They’ll be good for about 3-4 days. Easy peasy!
Serving Suggestions
Now, the big question: how to eat them? I personally love these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** straight from the fridge – that cool filling is just *chef’s kiss*. But, if you prefer, you can totally let them sit at room temperature for a bit before serving. Either way, they’re gonna be delicious!
Frequently Asked Questions About Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Can I use a different flour?
Absolutely! If you don’t have oat flour, a gluten-free all-purpose blend will work just fine for these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**. Just keep an eye on the dough consistency – you might need a touch more or less liquid. Also, almond flour can be swapped with another nut flour, like hazelnut. Just remember, each flour will give a slightly different flavor and texture!
Can I make these ahead of time?
You bet! These little **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** are perfect for making ahead. Just bake them as directed, let them cool completely, and then store them in an airtight container in the fridge. They’ll be ready to go whenever you need a sweet treat!
Can I freeze these?
Yep, freezing works! To freeze your **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**, arrange them in a single layer on a baking sheet and pop them in the freezer until they’re solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to a month. When you’re ready to eat them, just thaw them in the fridge overnight or at room temperature for a few hours.
What if I don’t have coconut sugar?
No coconut sugar? No problem! You can totally use brown sugar or maple sugar instead for these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)**. Brown sugar will give them a slightly molasses-y flavor, while maple sugar will add a hint of caramel. Both are delicious options!
Nutritional Information for Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
Okay, friends, let’s talk nutrition! Now, I’m not a registered dietitian or anything, so please take this with a grain of (sea) salt! The nutritional information for these **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** is just an estimate. It’s gonna vary depending on the exact brands and ingredients you use.
Things like the type of gluten-free flour, the sweetness of your maple syrup, and even the size of your mini muffin tins can all make a difference. So, if you need super precise numbers, I always recommend plugging the recipe into a nutrition calculator yourself. But hey, at least you know these little guys are packed with pumpkin goodness!
Enjoy Your Mini Pumpkin Pie Cups (Gluten-Free, Vegan)!
Alright, my friends, it’s your turn! Go whip up these adorable **Mini Pumpkin Pie Cups (Gluten-Free, Vegan)** and let me know what you think! Seriously, I can’t wait to hear how they turn out. Don’t forget to rate the recipe and share your amazing creations with me – tag me in your photos! Happy baking!
Print
Devour 12 Divine Mini Pumpkin Pie Cups (Gluten-Free, Vegan)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 24 mini cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Enjoy these adorable and delicious mini pumpkin pie cups. They are gluten-free and vegan, making them a perfect treat for everyone.
Ingredients
- 1 1/2 cups gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1/2 cup coconut oil, chilled
- 3–4 tbsp ice water
- 1 (15 ounce) can pumpkin puree
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 2 tbsp cornstarch
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix oat flour, almond flour, coconut sugar, and salt.
- Cut in chilled coconut oil until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough forms.
- Press dough into mini muffin tins.
- Bake crusts for 10-12 minutes.
- In a separate bowl, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, and salt.
- Pour filling into baked crusts.
- Bake for 20-25 minutes, or until filling is set.
- Let cool completely before serving.
Notes
- Store in the refrigerator.
- You can use store-bought gluten-free pie crust for a quicker option.
- Adjust sweetness to your preference.
Nutrition
- Serving Size: 1 mini cup
- Calories: 80
- Sugar: 5g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
