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Mini Pumpkin Pie Cups Recipe

Mini Pumpkin Pie Cups Recipe
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★★★★★

4.8 from 9 reviews

These Mini Pumpkin Pie Cups are a delightful, bite-sized twist on traditional pumpkin pie. With a nutty, naturally sweetened crust and a creamy pumpkin layer infused with warming spices, they make the perfect seasonal dessert that’s both gluten-free and refined sugar-free. Ideal for fall gatherings or anytime you want a small indulgence, these cups can be topped with whipped cream for extra richness.

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 your cupcake tin to get ready for the crust.
  2. Make the crust: In a small bowl, combine almond flour, coconut flour, melted coconut oil, and maple syrup. Mix well until the dough comes together. Scoop about 1 tablespoon of dough for each liner, roll into balls, then press each ball into the liner to form an even crust base.
  3. Bake the crust: Bake the crusts for 12 minutes or until the edges start to turn golden brown. Remove from the oven and allow them to cool completely before adding the filling.
  4. Prepare the pumpkin layer: In a separate bowl, add the cashew butter, coconut oil, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Microwave for 15–30 seconds or warm gently on the stovetop, then stir vigorously until the mixture is fully combined and smooth.
  5. Assemble the pumpkin cups: Pour the pumpkin mixture evenly over each cooled crust in the cupcake liners, filling them up fully.
  6. Freeze to set: Place the filled cupcake tin in the freezer for at least two hours to allow the pumpkin layer to firm up.
  7. Serve and garnish: Once set, optionally top each mini pie cup with whipped cream before serving. Enjoy these chilled treats as a perfect fall dessert or snack!

Notes

  • You can substitute cashew butter with other nut or seed butters such as almond or sunflower seed butter to suit your preference.
  • For a vegan whipped cream topping, use coconut-based whipped cream.
  • Allow the pumpkin cups to soften at room temperature for a few minutes before eating if they are too firm from freezing.
  • Store leftover pumpkin pie cups in the freezer in an airtight container for up to a week.
  • If you prefer a less sweet dessert, reduce maple syrup slightly in either the crust or pumpkin layer.

Nutrition

Keywords: mini pumpkin pie, pumpkin pie cups, gluten free dessert, fall dessert, no refined sugar, healthy pumpkin dessert, bite-sized pumpkin pie

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