Description
Delicious gluten-free and dairy-free mini pumpkin pie cups with a graham cracker crust and spiced pumpkin filling. Perfect individual desserts that are naturally sweetened with maple syrup.
Ingredients
Scale
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup coconut oil (melted)
- 1/4 cup + extra pure maple syrup
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch salt
Instructions
- Prep: Preheat oven to 350°F (175°C) and grease mini muffin tin thoroughly
- Make Crust: Mix graham cracker crumbs, melted coconut oil, and maple syrup until resembling wet sand
- Form Cups: Press crust mixture firmly into mini muffin tin bottoms and slightly up sides
- Pre-bake: Bake crusts for 8-10 minutes until golden brown and set
- Prepare Filling: Whisk pumpkin puree, maple syrup, cinnamon, nutmeg, and salt until completely smooth
- Fill Cups: Divide pumpkin mixture evenly among pre-baked crusts
- Final Bake: Bake 15-20 minutes until filling is set and slightly firm to touch
- Cool: Let cool in pan for 10 minutes before carefully removing
Notes
- Use room temperature ingredients for smoother mixing and better texture integration in your final product
- Press crust firmly with the back of a spoon to prevent crumbling when removing from tins
- Cool completely before removing to prevent breaking, as the filling continues to set during cooling
- Line muffin tins with paper liners for easier removal and more professional presentation
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 145 calories
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mini pumpkin pie cups, gluten-free dessert, dairy-free, pumpkin recipe, individual desserts, healthy dessert