Mini Pumpkin Pie Cups
Servings: 8 cups
Ingredients
For the crust
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp coconut oil (melted)
- 2 tbsp maple syrup
For the 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
- Preheat oven to 350F. Place liners in cupcake tin and set aside.
- In a small bowl, mix all of the crust ingredients. Scoop out about 1 tbsp/cupcake liner and roll into balls. Press each ball into the cupcake liner.
- Bake for 12 minutes or until edges start to slightly brown. Let crust cool completely.
- In another bowl, add all of your pumpkin layer ingredients. Microwave for 15-30 seconds (or heat on stovetop) and then stir until fully combined.
- Pour pumpkin mixture over crust layer and then set in the freezer for at least two hours.
- Optional— top with whipped cream. Enjoy!