VEGAN & GRAIN-FREE PUMPKIN PIE CUPS #cake #vegan #desserts #pumpkin #pie

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 : Caramel Apple Nachos #desserts #apple #caramel #yummy #pumpkin

INGREDIENTS

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

1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
3. 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.
4. Preheat the oven to 375F.
5. Blend the filing ingredients until smooth and creamy.
6. Pour into the crusts, and smooth the tops.
7. Bake for 30 minutes at 375F.
8. Cool then chill overnight (or at least 8 hours.
9. Enjoy! Keep in the fridge.

Source : bit.ly/2DM2ooH

Read more our recipe : SOFT BATCH CHRISTMAS SPRINKLE COOKIES #cookies #desserts #cakes #pumpkin #christmas