Crustless Pumpkin Pie Mini cups (Dairy Free, Gluten Free)

Yummy treat that makes up fast Thanksgiving desert!

Crustless Pumpkin Pie Mini cups (Dairy Free, Gluten Free)

Ingredients

  • 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

Instructions

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

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