These simple solid Vegan and Grain-Free Pumpkin Pie Cups are much the same as your preferred fall or Thanksgiving treat yet in a littler, 6 fixing structure!
There have been Halloween beasts and Halloween motion picture tie-ins and a lot of pumpkin things to pick from. Be that as it may, it's here, it's here, it's at long last Halloween! The pumpkin-est day of the entire month, the entire season woohoo! (All things considered National Pumpkin Day was a week ago evidently, yet I feel that is a falsehood.
October 31st still successes in my book.) All the creepy stuff has been paving the way to this. So what to post… ?
Apparition treats? I by one way or another lost my phantom cutout, could just discover the bat one.
Also try our recipe : OREO CHEESECAKE BITES #oreo #cake
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
- Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
- Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
- 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.
- 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.
Source : bit.ly/2DM2ooH
Read more our recipe : EASTER NO-BAKE MINI CHEESECAKES #mini #dessert
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