Yummy treat that makes up fast Thanksgiving desert!
Crustless Pumpkin Pie Mini cups (Dairy Free, Gluten Free)
- 15 oz can pumpkin puree
- ¾ cup Coconut palm sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp Vanilla extract
- ¾ cup canned coconut milk
- ½ cup gluten free flour blend
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
Preheat oven to 350F
Spray 20ct small muffin pan or a 12ct muffin pan (You need to increase cooking time to 25 min when using a regular size muffin pan) I use a silicone pan by Demarle 20ct
In a large bowl mix pumpkin, coconut sugar, eggs, egg yolk, vanilla and coconut milk.
In a smaller bowl sift together flour, pumpkin pie spice, salt, baking soda and baking powder.
Mix wet ingredients with dry ingredients until combined
Scoop into muffin pans. I fill mine full and bake for 20 min. when cooling they will deflate a little but don’t worry they are ok.
Let them cool in the pan for 30 minutes, remove and refrigerate at least 1 hour before serving.
Top with a dairy free option. I really like So Delicious CocoWhip