Irresistible Mini Pumpkin Pie Cups Gluten Free Vegan Delights
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Author:sophieb
Total Time:40 minutes
Yield:12 mini cups 1x
Diet:Vegan
Description
Savor mini pumpkin pie cups that are glutenfree vegan perfect for fall treats Delight in these irresistible desserts guiltfree and delicious
Ingredients
Scale
1 cup gluten-free graham cracker crumbs or almond flour
¼ cup coconut oil or vegan butter
2 tablespoons maple syrup
1 cup pumpkin puree
½ cup coconut milk
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cornstarch (for thickening)
Instructions
In a mixing bowl, combine the gluten-free graham cracker crumbs (or almond flour), melted coconut oil, and maple syrup. Mix until the mixture resembles wet sand.
Fill a mini muffin tin with the crust mixture, pressing it down firmly to form a crust.
In another bowl, whisk together the pumpkin puree, coconut milk, spices, vanilla extract, and cornstarch. Ensure that everything is well combined before filling the crusts.
Carefully pour the pumpkin filling into each prepared crust, leaving a little space at the top for the filling to expand.
Preheat your oven to 350°F (175°C). Bake the mini pumpkin pie cups for approximately 20-25 minutes. Allow them to cool completely before removing them from the tin.
