Serves 14
45 min
Paleo Pumpkin Pie Cups
Recipe GLPR242f02f1b0067a
These individual pumpkin pie cups feature a delicate almond and pecan crust with a silky pumpkin custard filling. The dairy-free filling is made with coconut milk and sweetened with honey, creating a naturally sweet treat that's both gluten-free and compliant with paleo diets. Perfect for meal prep or entertaining, these cups deliver warm spice flavors with a satisfying, creamy texture.
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Ingredients
1 1/2 cups almond flour
1/4 cup coconut oil, melted
1/4 cup pitted dates
1 egg, whisked
1/4 cup full-fat canned coconut milk
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/2 cup pecans, finely chopped
1 cup pure pumpkin puree
1 teaspoon pumpkin spice
3 tablespoons raw honey
pinch Pinch of salt
1/2 teaspoon pure vanilla extract
Directions
Preheat your oven to 350°F. Lightly grease the bottom and sides of a mini-muffin tin with coconut oil or cooking spray to prevent sticking.
Soak the pitted dates in warm water for one hour until they become soft and pliable, which will make them easier to blend.
In a medium bowl, combine the almond flour, melted coconut oil, the egg, 1/4 cup of the coconut milk, ground cinnamon, nutmeg, finely chopped pecans, and a pinch of salt. Mix by hand until the ingredients are well combined into a crumbly dough.
Gently press the crust mixture into the bottom and up the sides of each muffin cup, creating a shallow cup shape. Use your thumb and fingers to form an even layer.
Bake the unfilled crust shells for 8 to 10 minutes, until they are lightly golden brown around the edges. Remove from the oven and allow the shells to cool completely at room temperature.
While the crusts cool, drain the soaked dates and place them in a food processor or high-speed blender along with the remaining 1/4 cup coconut milk. Pulse until the dates are completely smooth and form a creamy paste.
In a medium saucepan, whisk together the pumpkin puree, pumpkin spice, raw honey, vanilla extract, and the date-coconut milk mixture until fully combined and smooth.
Cook the filling over medium heat, stirring occasionally, until the mixture just begins to bubble at the edges. Once bubbling begins, cook for an additional 1 minute, then remove from heat.
Carefully divide the warm filling evenly among the cooled crust shells, filling each cup to just below the rim.
Refrigerate the filled pie cups for at least 2 hours before serving to allow the filling to set completely. Alternatively, place them in the freezer for 30 to 45 minutes for a faster set. Store in the refrigerator in an airtight container until ready to serve.
