Vegan Pumpkin Pie Bites (GF) (Edit recipe)

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Fall just isn't fall without pumpkin pie! This recipe is great for those with dairy and egg allergies or sensitivities and it is also GLUTEN FREE! Everyone can enjoy this Thanksgiving staple!

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	15 g
Carbohydrates:	35 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	46 mg
Fiber:	3 g
Sugars:	28 g
Calculated per serving.

Serves: 12

Ingredients

1.5 cups Pecans
0.5 cup shredded Coconut, unsweetened
0.25 cup Pure Maple Syrup
2 Tbsp Coconut Oil
0.333 cup Organic Oat Milk
3 Tbsp Chia Seeds
1.5 cups Pumpkin Purée
1.3 cup Pure Maple Syrup
1.5 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
1 pinch Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F
Oil or line a 12 cup muffin tin with cup cake cups.
For the crust:
Place pecans and shredded coconut into the base of a food processor and pulse until crumbly.
Add 1/4 cup maple syrup, coconut oil and sea salt and pulse until consistency of wet sand.
Divid evenly into cupcake tin. Set aside.
For the Filling:
In a small dish, combine oat milk with chia seeds and place in fridge to set.
In a large bowl combine pumpkin puree, 1/3 cup maple syrup, pumpkin pie spice, cinnamon, vanilla salt and chia seed mixture. Mix with a hand mixer until well combined.
Spoon evenly between 12 cupcake cups.
Bake for 30 minutes. Turn off oven and let cool in the oven. Then move to the fridge to cool at least 8 hours. Over night is best.
Enjoy!