Description
Enjoy these delightful mini pumpkin pie cups that are gluten-free and vegan. They are perfect for parties or a simple dessert.
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-oz can pumpkin puree
- 1/2 cup maple syrup
- 2 tbsp coconut milk
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine oat flour, almond flour, coconut sugar, and salt.
- Cut in coconut oil until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough comes together.
- Press dough into mini muffin tins.
- Bake crusts for 10 minutes.
- In a separate bowl, whisk together pumpkin puree, maple syrup, coconut milk, 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 other gluten-free flours.
- Adjust sweetness to your liking.
Nutrition
- Serving Size: 1 mini pie
- Calories: 80
- Sugar: 5g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg