Easy To Make Mini Pumpkin Pies (Dairy & Gluten Free)

Dairy-free Mini Pumpkin Pies are the perfect vegan dessert recipe for a cancer free lifestyle diet. Because it’s so easy to make, it is also a fantastic last minute dessert recipe. This recipe is so easy that you can whip it up right before dinner, and then pull it out of the refrigerator when it’s time for dessert.

Don’t forget always use organic ingredients when possible.

What you need:

For the base:

  • 1 cup almonds
  • 1/2 cup medjool dates
  • 1 spoons cocoa powder
  • 1/4 cup water

For the puree:

  • 1.5 cup pumpkin puree
  • 10 spoons maple syrup (pure)

What to do:

  1. Blend the base ingredients in a strong blender. It’s good to first add the water to the blender and on top of it all the rest.
  2. Blend the pumpkin puree with the maple syrup in a small bowl.
  3. Lay the base in a cupcake liners and add the pumpkin puree on top.

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

Pumpkin Pie Cups (Vegan & Grain-Free)

vegan-pumpkin-pie-cups
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
  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
  3. 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.

natalie-of-feasting-on-fruitAbout 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.

%d bloggers like this: