Mini Pumpkin Pie Bites
Ingredients
Crust
- 1 egg
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1/2 cup cashew butter
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 tsp baking powder
- 1/2 tsp vanilla
Pumpkin filling
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 egg
- 1 tsp pumpkin pie spice
- 2 tbsp nut butter
- 1 tsp vanilla
Preparation
In one mixing bowl, whisk the egg and add in the crust ingredients then mix together well.
In another mixing bowl, whisk the egg and add in the rest of the pumpkin filling ingredients.
Spray a mini cupcake pan with non-stick spray.
Add the crust mixture to each cup, filling about three-quarters of the way, then press a hole into it with your thumb and adjust if it sticks by using non-stick spray or oil.
Scoop in the pumpkin filling.
Bake at 350 degrees for 25 minutes.
Let cool completely then use a knife to go around the edges to remove the bites.
Tips
This recipe has only been tested in mini size.
If you have leftover pumpkin filling, you can make crust-less bites with it.
The recipe makes 16 to 20 mini cups.
