These easy healthy Vegan & Grain-Free Pumpkin Pie Cups are just like your favorite fall or Thanksgiving dessert but in a smaller, 6 ingredient form!
In an effort to keep super-foods a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie, of Feast on Fruit, vegan pumpkin recipes.
Ingredients
Crust
- 1 1/2 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp water
Filling
- 1 cup pumpkin puree
- 1/2 cup baked and mashed sweet potato
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
To find healthy vegan ingredients visit Feasting on Fruit Store.
Instructions
- Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
- Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
- Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.
About Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.
Breast Cancer Authority 
At last, a recipe that makes 4 servings instead of 8!! Ideal for single people.
What are the baking instructions?? In the photos, the cups appear to be baked because they have smooth tops and are cracked. If these are no-bake, the instructions should so indicate.
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