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Mini Pumpkin Pie Cups

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 pieces
Calories 150
Delight in these easy, bite-sized pumpkin pies with a crunchy crust and creamy filling, perfect for fall gatherings or a cozy treat.

Ingredients

Crust

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 3 tbsp coconut oil (melted)
  • 2 tbsp maple syrup

Pumpkin Layer

  • 1/2 cup cashew butter (or nut/seed butter of choice)
  • 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 350°F (175°C). Line cupcake tin with liners.
  • Mix crust ingredients, scoop 1 tbsp into each liner, and press into shape.
  • Bake for 12 minutes, then cool completely.
  • Combine pumpkin layer ingredients, microwave briefly, and stir until smooth.
  • Pour pumpkin filling over crusts and freeze for at least 2 hours. Serve topped with whipped cream if desired.

Notes

Use high-quality ingredients for best flavor. Keep refrigerated if not serving immediately.
Calories: 150kcal
Cost: $10
Course: Dessert
Cuisine: American
Keyword: Pumpkin