Description
Enjoy these adorable and delicious mini pumpkin pie cups. They are gluten-free and vegan, making them a perfect treat for everyone.
Ingredients
Scale
- 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