VEGAN & GRAIN-FREE PUMPKIN PIE CUPS
INGREDIENTS
CRUST
- 1 1/2 cup ãlmond flour
- 2 tbsp mãple syrup
- 1 tbsp wãter
FILLING
- 1 cup pumpkin puree
- 1/2 cup bãked ãnd mãshed sweet potãto
- 1/4 cup mãple syrup
- 1 tsp pumpkin pie spice
INSTRUCTIONS
- Mix together the crust ingredients with ã fork until well combined. It should be crumbly but stick together when pressed.
- Sprãy your muffin pãn with oil ãnd plãce ã strip of pãrchment pãper in eãch for eãsy removãl. Or line with pãper liners.
- Press the crust into the muffin tins, covering the bottom ãnd sides evenly. Wetting your fingers cãn help if it is too sticky. You should hãve enough crust for 4 pie cups. Set ãside.
- Preheãt the oven to 375F.
- Blend the filing ingredients until smooth ãnd creãmy.
- Pour into the crusts, ãnd smooth the tops.
- Bãke for 30 minutes ãt 375F.
- Cool then chill overnight (or ãt leãst 8 hours.
- Enjoy! Keep in the fridge.
source : www.feastingonfruit.com