Satisfy your sweet tooth with a grain free pumpkin treat!
It’s fall – which totally means it’s time for ALL THINGS PUMPKIN!
At this time of year, I LOVE pumpkin pie. I buy one as soon as I see it on sale and I try to only eat a little bit. Usually, that turns out to be a little bit now, a little bit later and a whole lot later on! I mean, I definitely do not like to throw any away. That’s a waste of money, right?!
This fall, I have been on the hunt for healthier options to satisfy my pumpkin pie sweet tooth. I stumbled upon this recipe and it seemed easy, uses minimal ingredients and makes just a few – so less chance of overindulging, if you know what I mean. I love that this recipe includes sweet potato because sweet potatoes are my favorite healthy carb. The ones that taste great and give me energy. These are going to work perfectly for me during the Holiday Hustle challenge!
You have to try these!
Ingredients
Pie Crust
- 1 1/2 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp water
Pie Cup Filling
- 1 cup pumpkin puree
- 1/2 cup baked and mashed sweet potato
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
Steps
Preheat the oven to 375F.
- Mix together the pie cup crust ingredients with a fork until well combined. Expect the curst to be crumbly in the bowl. It should stick together when pressed.
- Spray your muffin pan (I use the Pampered Chef mini muffin in pan!) with oil or spray and place a strip of parchment paper in each for easy removal. You can also choose to line with paper liners.
- Press the crust into the muffin tins, covering the bottom and sides evenly. Wet your fingers to help if it is too sticky. You should have enough crust for 4 pie cups in a full size muffin tin pan. Set aside.
- Blend the filing ingredients until smooth and creamy.
- Pour into the crusts, and smooth the tops.
- Bake for 30 minutes at 375F.
- Cool and chill – at least 8 hours.
Enjoy! Store your treasures in the refrigerator (unless you eat them all at once 🙂 .