Why Make This Recipe
Mini Pumpkin Pie Cups are a delightful and healthy treat that fits into gluten-free and vegan diets. These little desserts pack all the comforting flavors of traditional pumpkin pie but in a fun, convenient size. Perfect for holidays or any day you crave something sweet, they are easy to make and sure to impress your friends and family.
How to Make Mini Pumpkin Pie Cups
Ingredients:
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup unsalted vegan butter, melted
- 1 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tsp pumpkin pie spice
Directions:
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with nonstick spray or lining it with silicone liners.
- In a bowl, mix the gluten-free graham cracker crumbs and melted vegan butter. Press this mixture firmly into each muffin tin cavity to form the crust.
- In another bowl, whisk together the pumpkin puree, maple syrup, coconut milk, and pumpkin pie spice until smooth.
- Pour the pumpkin filling evenly over each crust, filling nearly to the top.
- Bake for 20–25 minutes until the filling is set but still slightly jiggly.
- Allow to cool for 10 minutes before moving them to a wire rack. Serve warm or chilled.
How to Serve Mini Pumpkin Pie Cups
These Mini Pumpkin Pie Cups can be served on their own or topped with a dollop of coconut whipped cream for an extra creamy treat. They make for a lovely dessert at holiday gatherings, dinner parties, or just a cozy night at home.
How to Store Mini Pumpkin Pie Cups
Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to a week. You can enjoy them cold or gently warmed in the microwave for a few seconds.
Tips to Make Mini Pumpkin Pie Cups
- Make sure to pack the graham cracker crust firmly, so it holds together when you remove them from the tin.
- Watch the baking time closely as all ovens are different. You want the filling just set, not overcooked.
- If you like your pies spicier, feel free to add a pinch of cinnamon or nutmeg to the filling for extra flavor.
Variation
For added texture, consider folding in some chopped pecans or walnuts into the pumpkin filling before pouring it into the crusts. You could also use different spices, such as cinnamon or ginger, to change up the flavor profile.
FAQs
1. Can I use regular graham crackers instead of gluten-free?
Yes, if you do not require them to be gluten-free, you can use regular graham crackers.
2. What can I use instead of coconut milk?
You can substitute almond milk or soy milk, but keep in mind that the texture might be slightly different.
3. How do I know when the mini pumpkin pies are done?
The filling should be set but still have a slight jiggle in the center. If it looks too liquid, give it a few more minutes in the oven.
Mini Pumpkin Pie Cups
Delightful and healthy mini pumpkin pie cups that are gluten-free and vegan, perfect for any occasion.
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup unsalted vegan butter, melted
- 1 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with nonstick spray or lining it with silicone liners.
- In a bowl, mix the gluten-free graham cracker crumbs and melted vegan butter. Press this mixture firmly into each muffin tin cavity to form the crust.
- In another bowl, whisk together the pumpkin puree, maple syrup, coconut milk, and pumpkin pie spice until smooth.
- Pour the pumpkin filling evenly over each crust, filling nearly to the top.
- Bake for 20–25 minutes until the filling is set but still slightly jiggly.
- Allow to cool for 10 minutes before moving them to a wire rack. Serve warm or chilled.
Notes
For added texture, consider folding in some chopped pecans or walnuts into the pumpkin filling before pouring it into the crusts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg