Vegan Pumpkin Pie Bites (GF)
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!
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 12
Ingredients
- 1.5 cups1.5 cups1.5 cups Pecans
- 0.5 cup0.5 cup0.5 cup shredded Coconut, unsweetened
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 0.333 cup0.333 cup0.333 cup Organic Oat Milk
- 3 Tbsp3 Tbsp3 Tbsp Chia Seeds
- 1.5 cups1.5 cups1.5 cups Pumpkin Purée
- 1.3 cup1.3 cup1.3 cup Pure Maple Syrup
- 1.5 tsp1.5 tsp1.5 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Sea Salt
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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!
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Nightshade Free Pescetarian Pies Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 273 |
| Fat: | 15 g |
| Carbohydrates: | 34 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 46 mg |
| Fiber: | 3 g |
| Sugars: | 29 g |
| Calculated per serving. | |
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