These simple sound Vegan and Grain-Free Pumpkin Pie Cups are much the same as your most loved fall or Thanksgiving sweet yet in a littler, 6 fixing structure!
In any case… the one thing that I think spans both occasions is pumpkin pie! Most other pumpkin treats fall more into the Halloween class it appears, yet pie some way or another sneaks past. Actually I figure it ought to be an all year thing, as usual in-season as brownies, yet two entire months is great as well.
They qualify as fun since they are biscuit container estimated, yet they likewise qualify as Thanksgiving table exquisite on the grounds that I didn't paint jack-o-lamp faces on them with dissolved chocolate? Restriction.
The outside layer. I went a marginally unexpected way in comparison to my standard style. I've made a lot of oat flour outside layers previously, however they are simply never my top pick. Oat flour is a bit unreasonably chewy for the pie-outside employment. A long way from the perfect, flaky, immaculate pie outside layer surface.
Spontaneously, I explored different avenues regarding an almond flour + maple syrup outside layer combo and it turned out flawlessly! Brilliant dark colored, flaky, and maple-sweet. I discovered utilizing all maple syrup for the wet fixings to be excessively sweet, so I swapped in water for some of it and the flavor was immaculate. Also you can't beat the simplicity of a 2-fixing press-in pie covering.
The filling. I was going to state this filling is enlivened by these Pumpkin Pie Parfaits, however it's truly but rather roused by precisely the equivalent. That velvety marvelous pudding prepares up into an ideal pumpkin pie texture– holding it's shape when cut yet with a smooth rich consistency. What's more, no starch or thickener important.
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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
INSTRUCTIONS
- Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
- Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
- Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
- Preheat the oven to 375F.
- Blend the filing ingredients until smooth and creamy.
- Pour into the crusts, and smooth the tops.
- Bake for 30 minutes at 375F.
- Cool then chill overnight (or at least 8 hours.
- Enjoy! Keep in the fridge.
For more detail : bit.ly/2AYauY6
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