VEGAN & GRAIN-FREE PUMPKIN PIE CUPS #pumpkin #cake #dessert #pie #snack

VEGAN & GRAIN-FREE PUMPKIN PIE CUPS #pumpkin #cake #dessert #pie #snack

These simple solid Vegan and Grain-Free Pumpkin Pie Cups are much the same as your preferred fall or Thanksgiving treat yet in a littler, 6 fixing structure!

There have been Halloween beasts and Halloween film tie-ins and a lot of pumpkin things to pick from. In any case, it's here, it's here, it's at long last Halloween! The pumpkin-est day of the entire month, the entire season woohoo! (As a matter of fact National Pumpkin Day was a week ago clearly, however I imagine that is a falsehood. October 31st still successes in my book.) All the creepy stuff has been paving the way to this. So what to post… ?

A palatable 3 story frequented house made altogether of treats and confections total with operable entryways, lit up windows, and marshmallow phantom inhabitants? So unsurprising.

VEGAN & GRAIN-FREE PUMPKIN PIE CUPS #pumpkin #cake #dessert #pie #snack

Also try our recipe : Apple Pie Muffins with Streusel Crumbs #cake #lasagna #dessert #maknyus #pie

INGREDIENTS

CRUST
  • 1 1/2 cup almond flour
  • 2 tbsp maple syrup
  • 1 tbsp water

FILLING

  • 1 cup pumpkin puree
  • 1/2 cup baked and mashed sweet potato
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice

INSTRUCTIONS

  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
  4. Preheat the oven to 375F.
  5. Blend the filing ingredients until smooth and creamy.
  6. Pour into the crusts, and smooth the tops.
  7. Bake for 30 minutes at 375F.
  8. Cool then chill overnight (or at least 8 hours.
  9. Enjoy! Keep in the fridge.


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