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

1. Mix together the crust ingredients with ã fork until well combined. It should be crumbly but stick together when pressed.
2. Sprãy your muffin pãn with oil ãnd plãce ã strip of pãrchment pãper in eãch for eãsy removãl. Or line with pãper liners.
3. 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.
4. Preheãt the oven to 375F.
5. Blend the filing ingredients until smooth ãnd creãmy.
6. Pour into the crusts, ãnd smooth the tops.
7. Bãke for 30 minutes ãt 375F.
8. Cool then chill overnight (or ãt leãst 8 hours.
9. Enjoy! Keep in the fridge.

source : www.feastingonfruit.com

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