Quick Description:
These Mini Pumpkin Pie Cups are the perfect combination of creamy pumpkin filling and a crispy, nutty crust. Made with wholesome, plant-based ingredients, they are a healthy, gluten-free, and dairy-free dessert ideal for fall or the holidays. These cups are a fun, individual-sized version of pumpkin pie that you can enjoy guilt-free!
Servings and Timing:
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes (includes chilling time)
- Servings: 8 cups
- WW Points per Serving: 5 points (depending on maple syrup and other ingredient variations)
Ingredients List:
For the Crust:
- ½ cup almond flour – 6 points
- ¼ cup coconut flour – 4 points
- 3 tbsp coconut oil (melted) – 6 points
- 2 tbsp maple syrup – 4 points
For the Pumpkin Layer:
- ½ cup cashew butter (or nut/seed butter of choice) – 10 points
- ½ cup coconut oil – 12 points
- ⅓ cup pumpkin puree – 0 points
- ¼ cup maple syrup – 6 points
- 1 tsp vanilla extract – 0 points
- 2 tsp pumpkin pie spice – 0 points
- ¼ tsp sea salt – 0 points
Instructions:
- Preheat the Oven & Prep the Cupcake Tin: Preheat your oven to 350°F. Place liners in a cupcake tin and set aside.
- Make the Crust: In a small bowl, mix together almond flour, coconut flour, melted coconut oil, and maple syrup until well combined. Scoop out about 1 tablespoon of the mixture for each cupcake liner, roll into balls, and press each ball into the bottom of the liner.
- Bake the Crust: Bake the crusts for 12 minutes, or until the edges start to slightly brown. Remove from the oven and let cool completely.
- Prepare the Pumpkin Layer: In another bowl, combine cashew butter, coconut oil, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Microwave for 15–30 seconds (or heat on the stovetop) to warm the mixture, then stir until fully combined.
- Assemble the Cups: Pour the pumpkin mixture over the cooled crust layer in each cupcake liner. Smooth the tops if necessary.
- Freeze: Place the cups in the freezer for at least two hours to set.
- Optional Topping: Once set, top with whipped cream or your favorite dairy-free topping for extra indulgence. Enjoy!
Additional Notes:
- Tip for Success: Let the cups cool completely before freezing to help them set evenly.
- Serving Suggestion: Top with chopped pecans or a sprinkle of cinnamon for a festive touch.
Dietary Info (per serving, 8 cups total):
- Calories: ~220 kcal
- Protein: 4g
- Carbs (Net): 10g
- Fat: 18g
- Fiber: 4g
Brief Introduction:
These Mini Pumpkin Pie Cups are the perfect fall dessert for those who want to indulge in a healthy, plant-based treat. Made with a simple nut-based crust and creamy pumpkin filling, they’re a guilt-free alternative to traditional pumpkin pie. These cups are dairy-free, gluten-free, and vegan, making them a great option for anyone with dietary restrictions!
Step-by-Step Cooking Guide:
- Prepare the Crust: Mix the crust ingredients and form balls to press into the cupcake liners.
- Bake & Cool: Bake the crusts for 12 minutes, then let them cool completely.
- Mix the Pumpkin Layer: Combine all pumpkin layer ingredients, heat slightly, and stir until smooth.
- Assemble & Freeze: Pour the pumpkin mixture over the crusts and freeze for 2 hours to set.
Ingredient Details and Substitution Tips:
- Nut Butters: Feel free to swap cashew butter with almond, peanut, or sunflower seed butter depending on your taste and allergies.
- Coconut Flour: You can replace coconut flour with more almond flour if you prefer, but it will slightly alter the texture.
- Maple Syrup: Substitute maple syrup with agave or a sugar-free sweetener for a lower-carb option.
Recipe Variations & Serving Suggestions:
- Flavor Variations: Add a tablespoon of cocoa powder to the pumpkin mixture for a chocolate twist.
- Serving Suggestions: Pair with a warm spiced tea or coffee for a cozy dessert experience.
Storage & Make-Ahead Information:
- Storage Instructions: Store the mini pumpkin pie cups in an airtight container in the freezer for up to 2 weeks.
- Reheating Instructions: These are best enjoyed frozen or slightly thawed. If you prefer a softer texture, let them sit out for 5 minutes before serving.
- Make-Ahead Tips: These are perfect for make-ahead holiday desserts. Prepare them a few days before and keep in the freezer for easy serving.
Optional Personal Story or Additional Notes:
I came up with these Mini Pumpkin Pie Cups when I was craving pumpkin pie but wanted something healthier and easier to serve at a gathering. These individual servings are perfect for sharing, and I love that they’re completely dairy-free and gluten-free, making them a great option for guests with dietary restrictions!
