Print

Mini Pumpkin Pie Cups Recipe

Mini Pumpkin Pie Cups Recipe
Print Recipe

★★★★★

5.2 from 20 reviews

These Mini Pumpkin Pie Cups are a delightful and healthy dessert perfect for fall or any time you crave a seasonal treat. Featuring a nutty almond and coconut flour crust with a creamy, spiced pumpkin filling, they are easy to make and naturally sweetened with maple syrup. A great gluten-free and low-sugar alternative to traditional pumpkin pie, these bite-sized cups are perfect for parties or simple snacking.

Ingredients

Scale

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

  1. Preheat and prepare cupcake liners: Preheat your oven to 350°F (175°C). Place cupcake liners into a cupcake tin and set aside to prepare the crust.
  2. Make the crust: In a small bowl, combine almond flour, coconut flour, melted coconut oil, and maple syrup. Mix until a dough forms. Scoop about 1 tablespoon of dough per cupcake liner, roll into balls, and then press them firmly into the bottom of each liner to form an even crust layer.
  3. Bake the crust: Bake the crusts at 350°F for about 12 minutes or until the edges start to slightly brown. Once done, remove from oven and allow the crusts to cool completely.
  4. Prepare the pumpkin layer: In another bowl, mix together cashew butter, coconut oil, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Microwave for 15-30 seconds or warm on the stovetop, then stir thoroughly until the mixture is smooth and fully combined.
  5. Assemble and chill: Pour the pumpkin mixture evenly over each cooled crust in the cupcake liners. Place the cupcake tin in the freezer and chill for at least two hours or until the pumpkin filling is firm.
  6. Serve: Optionally, top each mini pumpkin pie cup with whipped cream before serving. Enjoy your delicious, bite-sized pumpkin treats!

Notes

  • For a nut-free version, substitute cashew butter with sunflower seed butter.
  • You can prepare these cups a day ahead and keep them frozen. Allow to thaw slightly before serving.
  • Use canned pumpkin puree without added spices or sugars for best results.
  • Maple syrup can be swapped with honey if preferred.
  • Ensure crust is completely cooled to prevent sogginess once pumpkin layer is added.

Nutrition

Keywords: mini pumpkin pie cups, pumpkin dessert, gluten free pumpkin pie, healthy pumpkin pie, fall dessert, pumpkin spice treats

Find it online: https://zarameals.com/mini-pumpkin-pie-cups-recipe/