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 purée
- 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 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 to create space for the filling; if it sticks, use a little non-stick spray or oil on your thumb.
Scoop the pumpkin filling into the holes.
Bake at 350 degrees Fahrenheit for 25 minutes.
Let cool completely, then use a knife to loosen the edges and remove the bites.
Tips
If you have leftover pumpkin filling, you can make crustless bites with it.
This recipe yields 16 to 20 mini cups.
