Mini Pumpkin Pie

Name: Mini Pumpkin Pie
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 0.25 cup Melted vegan butter; 1 tbsp Maple syrup; 0.66 cup Almond flour; 0.5 cup Coconut flour; 0.66 cup Pumpkin purée; 0.33 cup Maple syrup; 2 tbsp Flax seed meal; 3 tbsp Almond butter; 1.5 tsp Cinnamon; 0.5 tsp Pumpkin pie spice

20 mins prepServes 12

These mini pumpkin pies are a super simple, grain-free, and refined sugar-free dessert that turned out way better than expected!

12 servings

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Instructions

For the crust: Mix 1/4 cup melted vegan butter, 1 tbsp maple syrup, 2/3 cup almond flour, and 1/2 cup coconut flour together. Let this mixture sit in the fridge for anywhere from 1 hour to overnight to set. After setting, press the mixture into cupcake liners. Bake the crusts at 350°F for 10 minutes.

For the pumpkin layer: Mix 2/3 cup pumpkin purée, 1/3 cup maple syrup, 2 tbsp flax seed meal, 3 tbsp almond butter, 1.5 tsp cinnamon, and 1/2 tsp pumpkin pie spice together. Add this pumpkin mixture on top of the baked crusts. Bake at 350°F for an additional 20 minutes. Let the mini pies set in the fridge for 30 minutes to 1 hour before enjoying.

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Mini Pumpkin Pie

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Instructions

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