Ingredients
Scale
- 1 cup oat flour (or almond flour)
- 1 cup almond flour (or oat flour)
- 1/4 cup coconut oil (or vegetable oil)
- 1/3 cup maple syrup (or agave syrup)
- 1 can (15 oz) pumpkin puree (or homemade pumpkin puree)
- 1/2 cup coconut milk (or almond milk)
- Spices: cinnamon, nutmeg, ginger, clove
Instructions
- Preheat the oven.
- Press the oat-almond crust mixture into mini muffin tins.
- Bake the crusts for a few minutes until firm.
- Mix pumpkin puree, maple syrup, spices, and coconut milk together.
- Spoon the pumpkin mixture into the crusts.
- Bake again until the filling sets.
- Let cool before removing from the tins.
Notes
If you have nut allergies, substitute almond flour with oat flour. Toasting the oat flour before mixing enhances flavor. Don’t overbake to avoid drying the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg