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These healthy mini pumpkin pie cups are gluten free, dairy free, refined sugar free, low carb, low sugar, paleo, plant based, and vegan. On a medium sized cream color plate are seven mini pumpkin pie cups each freshly set from the freezer. Each has a solid light brown bottom layer for the crust and a soft, creamy, firm darker brown top layer as the pumpkin filling. A light brown orange color from the pumpkin.
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4.85 from 13 votes

Mini Pumpkin Pie Cups

Course: Dessert, Snack
Keyword: dairy free, dessert, gluten free, healthy, holiday, mini, plant based, pumpkin, pumpkin pie, pumpkin pie cups, pumpkin spice, thanksgiving, vegan
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!