Vegan & Grain-Free Pumpkin Pie Cups

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Pumpkin puree
  • 1/2 cup Sweet potato, baked and mashed

• Condiments

  • 6 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1 tsp Pumpkin pie spice

• Liquids

  • 1 tbsp Water

Found on feastingonfruit.com

Description

Ingredients

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

Directions

• Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
• Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
• Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.
• Preheat the oven to 375F.
• Blend the filing ingredients until smooth and creamy.
• Pour into the crusts, and smooth the tops.
• Bake for 30 minutes at 375F.
• Cool then chill overnight (or at least 8 hours.
• Enjoy! Keep in the fridge.