Pumpkin pie bites (vegan, grain free)
These Pumpkin Pie Bites are perfect for holiday gatherings, potlucks, or a cozy fall treat. Enjoy the classic taste of pumpkin pie in a convenient, bite-sized form that’s both vegan and grain-free!Note: recipe crust updated to improve texture
Ingredients
Shortbread Crust:
- 1/2 cup coconut flour
- ½ cup tapioca flour
- ½ cup almond flour
- ⅓ cup cashew butter
- 4-5 tbsp maple syrup, to taste
- ¼ cup refined coconut oil or palm oil shortening, melted
Pumpkin Pie Filling:
- 1 cup pumpkin puree
- ½ cup full-fat coconut milk
- ¾ cup coconut sugar
- ¾ cup cashew butter, or any creamy nut butter
- 1 tbsp tapioca starch
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
Preheat the oven:
- to 350°F (175°C). Lightly oil a mini muffin tin.
Make the Crust:
- Soften the cashew butter in the microwave, then mix it with the remaining crust ingredients until a soft dough forms. Roll the dough into 1 tsp-sized balls and press each ball firmly into the bottom of a mini muffin cavity. Use the back of a spoon or your fingers to press down and shape the edges of the crust.
Prepare the Filling:
- In a separate bowl, whisk together the pumpkin puree, coconut milk, coconut sugar, cashew butter, tapioca starch, pumpkin pie spice, and vanilla extract until smooth.
Assemble and Bake:
- Pour about 1 tbsp of the pumpkin filling on top of each crust. Bake for 15 minutes, or until the tops have set.
Cool and Serve:
- Let the bites cool completely before enjoying. Top with coconut whip if desired.
Storage:
- Store any leftovers in the fridge.
Tried this recipe?Let us know how it was!