Ingredients
Scale
- 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