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Vegan & Grain-Free Pumpkin Pie Cups

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cup almond flour
  • 2 tbsp maple syrup
  • 1 tbsp water

Filling

  • 1 cup pumpkin puree
  • 1/2 cup baked and mashed sweet potato
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice

Instructions

  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
  4. Preheat the oven to 375F.
  5. Blend the filing ingredients until smooth and creamy.
  6. Pour into the crusts, and smooth the tops.
  7. Bake for 30 minutes at 375F.
  8. Cool then chill overnight (or at least 8 hours.
  9. Enjoy! Keep in the fridge.

Notes

For the brown rice flour crust option, mix 1.5 cups brown rice flour with 1/4 cup maple syrup and 4-6 tbsp water until the texture is crumbly but sticks together when pressed.

For a full size version, follow this recipe.