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Mini Pumpkin Pie Cups

Delicious Mini Pumpkin Pie Cups Everyone Will Love

Delicious Mini Pumpkin Pie Cups are gluten-free vegan treats filled with creamy pumpkin goodness, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Gluten-Free Crust Mix Provides a delightful crunch.
For the Filling
  • 1 cup Canned Pumpkin Puree A must-have for creamy pumpkin goodness.
  • 1/2 cup Maple Syrup Can be substituted with agave nectar for vegan option.
  • 1/2 cup Full-Fat Coconut Milk Adds richness to the filling.
  • 1 tbsp Pumpkin Spice Blend Mix of cinnamon, nutmeg, and ginger.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. Prepare the gluten-free crust according to package instructions and press it into the cupcake liners.
  3. In a bowl, whisk together the pumpkin puree, maple syrup, coconut milk, and pumpkin spice until smooth.
  4. Fill each crust with the pumpkin filling, about three-quarters full.
  5. Bake for 20-25 minutes, until the edges are firm and the centers slightly wobble.
  6. Cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 60mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 5000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These cups can be made a day ahead and stored in the fridge for optimal flavor. They store well and can be frozen for later enjoyment.

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